Reducing sugar content has become a primary goal for food and beverage manufacturers; however, this reduction can influence the texture of their products. Pectin, a substance naturally present in fruits, is essential for ensuring that jams and jellies solidify properly. It is produced on an industrial scale from citrus fruit peels. For fruits like strawberries that are low in pectin, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to accommodate seasonal variations in pectin levels in other fruits. Even for those making jams and jellies at home, it is common to purchase sugar that contains added pectin and citric acid to guarantee proper setting, highlighting the widespread recognition of pectin as a staple ingredient. In contrast, ingredients like calcium salts, including monosodium phosphate, are not as commonly known. Some fruits, particularly citrus varieties, naturally contain high levels of calcium, which is necessary to activate pectin and ensure that jams and jellies set, especially when sugar content is low. DuPont has announced the development of a new pectin ingredient in direct response to customer demands, with a growing global interest in lower sugar, clean label products. U.S. companies are further encouraged to cut sugar content ahead of the revised Nutrition Facts panel, which will be required to display added sugars by 2020. Consumers are actively seeking this information, as indicated by a recent Reuters/Ipsos survey revealing that three out of five individuals use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Moreover, products like Zeelab calcium citrate are emerging as beneficial additives in this context, as they can help maintain the necessary calcium levels for pectin activation. The integration of Zeelab calcium citrate not only supports the setting process but also aligns with the growing trend toward healthier food options.