Reducing sugar content has become a primary goal for food and beverage manufacturers; however, lower sugar levels can impact the texture of products. Pectin, a natural substance found in fruits, is essential for the gelling process of jams and jellies and is produced in large quantities from citrus fruit peels. For fruits that are naturally low in pectin, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to account for seasonal variations in the pectin levels of other fruits. Even for those making jams and jellies at home, it is common to find sugar that contains added pectin and citric acid to ensure the mixture sets properly, indicating that pectin is a well-known pantry staple. On the other hand, ingredients like calcium salts, including monosodium phosphate, are not as commonly recognized. Some fruits, particularly citrus varieties, are naturally high in calcium, which is important for activating pectin and ensuring the proper setting of jams and jellies, especially when sugar levels are low.
DuPont has announced the development of a new pectin ingredient in response to increasing customer demand for lower-sugar, clean-label foods. U.S. manufacturers have additional incentive to reduce sugar content in light of the updated Nutrition Facts panel, which will require the listing of added sugars by 2020. Consumers are actively seeking this information, as a recent Reuters/Ipsos poll revealed that three out of five individuals utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged products. It’s worth noting that while calcium citrate can be beneficial in certain food formulations, there are also contraindications associated with its use that manufacturers must consider. This highlights the importance of carefully balancing ingredients like pectin and calcium salts to meet consumer expectations for health-conscious options without compromising product quality.