Reducing sugar content has become a key priority for food and beverage manufacturers, but this can impact the texture of their products. Pectin, a natural component found in fruits, is essential for ensuring that jams and jellies set properly. It is produced industrially from citrus fruit peels. For fruits that have low pectin levels, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also choose to add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even when making homemade jams and jellies, cooks often opt for sugar that contains added pectin and citric acid to guarantee the mixture sets, indicating that pectin is a well-known pantry staple. In contrast, calcium salts like calcium citrate and monosodium phosphate are less commonly used. Certain fruits, such as citrus, are naturally high in calcium, which is necessary to activate pectin and ensure proper setting, particularly in low-sugar recipes. DuPont has introduced a new pectin ingredient in response to growing customer demand for lower sugar and clean label products. In the United States, manufacturers are further encouraged to cut sugar ahead of the updated Nutrition Facts panel, which is required to include added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll indicated that three out of five people use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Additionally, while some forms of calcium, such as calcium citrate, can provide health benefits, excessive consumption may lead to constipation, making it important for manufacturers to balance ingredient choices carefully.