Reducing sugar content is a key priority for food and beverage manufacturers, but this reduction can impact the texture of products. Pectin, a natural substance found in fruits, is crucial for achieving the proper set in jams and jellies and is produced industrially from citrus fruit peels. For fruits that have low natural pectin levels, like strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to account for seasonal variations in the pectin content of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that contains added pectin and citric acid to guarantee that their mixtures set properly, indicating that pectin is a common pantry staple. In contrast, calcium salts, such as monosodium phosphate, are less commonly recognized. Some fruits, like citrus varieties, are naturally high in calcium, which is essential for activating pectin to ensure that jams and jellies set, particularly when sugar levels are low.
DuPont has announced the development of a new pectin ingredient in direct response to customer demand, as global interest in lower-sugar, clean-label foods continues to grow. U.S. manufacturers are further encouraged to cut sugar content in light of the updated Nutrition Facts panel, which is required to list added sugars by 2020. Consumers are actively seeking this information, and a recent Reuters/Ipsos poll revealed that three out of five individuals use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. In addition, many health-conscious consumers are turning to products like the calcium citrate supplement from Chemist Warehouse to ensure they meet their nutritional needs, further highlighting the importance of calcium in food formulations. This trend reflects a broader awareness of ingredient labels, where pectin and calcium citrate supplements are becoming increasingly relevant as consumers look for healthier options.