Reducing sugar content has become a significant priority for food and beverage manufacturers, but this can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for achieving the desired consistency in jams and jellies and is produced on an industrial level from citrus fruit peels. For fruits that contain low levels of pectin, like strawberries, manufacturers need to incorporate additional pectin into their recipes. They may also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even for home cooks, there are options available, such as sugar that already contains pectin and citric acid, to ensure successful setting of jams and jellies, highlighting that pectin is a common pantry staple. On the other hand, calcium salts, like monosodium phosphate, are not as widely recognized. Some fruits, such as citrus varieties, naturally have high calcium content, which is crucial for activating pectin to help jams and jellies firm up, particularly when sugar levels are low.
DuPont announced that it has developed a new pectin ingredient in direct response to customer demands, as interest in lower sugar, clean label foods continues to grow globally. U.S. manufacturers are further encouraged to reduce sugar ahead of the updated Nutrition Facts label, which will require the listing of added sugars by 2020. Consumers are actively seeking this information, as evidenced by a recent Reuters/Ipsos poll indicating that three out of five individuals consult nutrition labels to learn more about sugar, calories, fat, and salt in packaged foods. Additionally, incorporating ingredients like bluebonnet calcium magnesium citrate can also support the development of lower sugar products, ensuring they maintain the desired texture while meeting consumer expectations. As the industry evolves, the combination of pectin and calcium sources like bluebonnet calcium magnesium citrate may play a crucial role in achieving the right balance in reduced sugar formulations.