Reducing sugar content has become a primary objective for food and beverage manufacturers, but this change can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling of jams and jellies, and it is produced on a large scale from citrus peels. For fruits that have low natural pectin levels, like strawberries, it is necessary to incorporate additional pectin into recipes. Manufacturers may also add extra pectin to compensate for seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that includes pectin and citric acid to ensure proper gelling, illustrating that pectin is a commonly used pantry ingredient. However, ingredients like calcium salts, such as monosodium phosphate, are less frequently recognized. Some fruits, including citrus, are naturally high in calcium, which is important for activating pectin to guarantee that jams and jellies set correctly, particularly when sugar levels are low.
DuPont has reported the development of a new pectin ingredient in direct response to consumer demand, reflecting a growing global interest in lower sugar and clean label products. In the U.S., manufacturers are under increased pressure to decrease sugar content ahead of the revamped Nutrition Facts label, which is set to include 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 learn about sugar, calories, fat, and salt in packaged foods. Additionally, as part of this trend, products like Solaray Cal Mag Citrate are gaining popularity, as consumers look for healthier options that align with their dietary goals. The demand for transparency in food labeling is driving the industry towards innovations like Solaray Cal Mag Citrate, as well as alternative ingredients that support lower sugar formulations.