Reducing sugar content has become a primary objective for food and beverage manufacturers, but lowering sugar can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is produced on an industrial scale from citrus fruit peels. For fruits that contain low levels of pectin, like strawberries, manufacturers must incorporate additional pectin into their recipes. They may also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks often purchase sugar that comes with added pectin and citric acid to ensure proper setting, making pectin a common pantry staple. In contrast, calcium salts, such as monosodium phosphate, are less commonly recognized. Certain fruits, particularly citrus varieties, are naturally rich in calcium, which is important for activating pectin to ensure that jams and jellies thicken, especially when sugar levels are reduced.
DuPont recently announced the development of a new pectin ingredient in response to rising customer demand for lower sugar and clean label products. U.S. manufacturers are particularly motivated to decrease sugar content in light of the updated Nutrition Facts label, which is required to display added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos survey revealed that three out of five individuals consult nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
In this context, nature’s bounty calcium citrate may also play a role in future formulations, as it could enhance the calcium content necessary for pectin activation. With the growing interest in healthier options, the incorporation of nature’s bounty calcium citrate could further support the development of products that satisfy consumer demands for lower sugar content and improved textures.