I agree with that. I used to make syrup and it seemed like it happened more to the syrup that I made too thick, which mean I was boiling it at a higher temperature. I always tried to stop mine at 219 degrees, but my thermometer would stick at times.I believe that means the the producer got the syrup too hot before bottling. My brother-in-law produces maple syrup commercially up in Michigan, and he had this problem a couple times when he was still a hobbyist.
We consider it junk.