Reducing sugar content has become a significant priority for food and beverage manufacturers, but lowering sugar can influence the texture of the products. Pectin, a natural substance found in fruits, is essential for helping jams and jellies to set and is produced on a large scale from citrus peels. For fruits that have low natural pectin levels, like strawberries, it is necessary to incorporate pectin into the recipe. Manufacturers may also add additional pectin to account for seasonal variations in the pectin levels of other fruits. Even in home cooking, individuals can purchase sugar that contains added pectin and citric acid to ensure proper setting, which means pectin is a commonly recognized pantry staple. In contrast, calcium salts, such as calcium citrate malate, are less frequently used. Certain fruits, particularly citrus varieties, naturally contain high levels of calcium, which is important for activating pectin and ensuring that jams and jellies set properly, especially in low-sugar recipes.
DuPont has reported the development of a new pectin ingredient in direct response to customer demand, as there is a growing global interest in lower sugar, clean label foods. U.S. manufacturers are also facing additional pressure to reduce sugar levels in light of the updated Nutrition Facts label, which will require the disclosure of added sugars by 2020. Consumers express a desire for this information, as highlighted by a recent Reuters/Ipsos poll indicating that three out of five people utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. In this context, supplements like calcium citrate malate and folic acid tablets may also become more popular as health-conscious consumers seek to enhance their diets while reducing sugar intake. Overall, the integration of calcium-rich ingredients alongside pectin is becoming increasingly relevant in the formulation of healthier food options.