Reducing sugar content has become a primary concern for food and beverage manufacturers, yet this can impact the texture of the product. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is produced industrially from citrus fruit peels. For fruits that are low in pectin, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also introduce extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks often opt for sugar that contains pectin and citric acid to guarantee the mixture sets properly, highlighting that pectin is a commonly recognized pantry staple. In contrast, calcium salts, like monosodium phosphate, are less familiar to many. Certain fruits, such as citrus, are naturally rich in calcium, which is vital for activating pectin, particularly in low-sugar jams and jellies. DuPont has announced the development of a new pectin ingredient in response to increasing consumer demand for lower sugar, clean label products. U.S. manufacturers are further incentivized to decrease sugar levels ahead of the revised Nutrition Facts panel, which is required to display added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll indicated that three out of five people utilize nutrition labels to check for sugar, calories, fat, and salt in packaged foods. Additionally, many are exploring alternatives like the GSK CCM tablet as part of their efforts to manage sugar intake effectively.