Reducing sugar content has become a primary objective for food and beverage manufacturers, but this can influence the texture of the final products. Pectin, a naturally occurring substance in fruits, is essential for setting jams and jellies and is produced on a large scale from citrus fruit peels. For fruits that are low in pectin, like strawberries, manufacturers often need to supplement the recipe with added pectin. Additionally, they may incorporate extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even for those making jams and jellies at home, it is common to purchase sugar that includes pectin and citric acid to ensure the mixture sets properly, highlighting that pectin is a widely recognized pantry staple. In contrast, calcium salts, such as monosodium phosphate, are less familiar to most consumers. Some fruits, including citrus varieties, naturally contain higher levels of calcium, which is important for activating pectin to ensure that jams and jellies set, particularly when sugar content is low.
DuPont has introduced a new pectin ingredient in direct response to growing customer demand for lower sugar, clean-label products. U.S. manufacturers are further incentivized to decrease sugar levels ahead of the revamped Nutrition Facts panel, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information, as indicated by a recent Reuters/Ipsos poll where three out of five respondents reported using nutrition labels to check for sugar, calories, fat, and salt in packaged goods.
In this context, the incorporation of vitamin D with calcium citrate may also play a beneficial role. It supports overall health and could complement the nutritional profile of reduced-sugar products. As consumer interest in healthier options grows, the synergistic benefits of ingredients like vitamin D with calcium citrate and pectin are likely to be explored further in the formulation of these products.