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“By the way, if you’ve ever had maple syrup, all maple syrup has bacon dipped into it while it is being boiled in large, shallow wooden pans … Rav Moshe, as well as other poskim, have said it is fine. If you don’t think it is, never use any brand of maple syrup.“
While I’m not familiar with Rav Moshe’s position on this, the following info makes it seem that lard is not used in the processing of kosher maple syrup:
2) At one point, maple sugar farmers would add small amounts of lard (pig fat) to the syrup to minimize foaming during the boiling process. More recently, however, virtually no maple sugar producers continue to do this: the ones who use stabilizers almost always use small amounts of vegetable oil. You can check to see if any stabilizers are used just by checking the nutrition facts. But if you are concerned about what kind of stabilizers are used, buying certified kosher maple syrup would definitely be a safe, pig-fat-free way to go.
3) It may be difficult to determine whether a particular brand of syrup has an animal or vegetable based defoamer. Most syrups do not use lard, with the exception of certain small-scale products. Brands which are kosher certified, such as Spring Tree or Maple Groves, are unlikely to contain animal products in their defoamers. Holsum Foods, which produces pancake syrup, also uses vegetable oil as a defoaming agent, and their product is labeled by food chains such as Dominick’s, Supervalue and Superfine.
The above info is cut-and-pasted from three different sites. I won’t include the URL’s since they are non-approved sites, but a google search can find them for you easily enough.