Reducing sugar content has become a primary concern for food and beverage manufacturers, but this reduction can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies. Industrially, it is derived from the peels of citrus fruits. For fruits that contain low levels of pectin, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even for those making jams and jellies at home, it is common to purchase sugar that contains both pectin and citric acid to ensure proper setting, highlighting the widespread recognition of pectin as a staple ingredient. However, calcium salts, including calcium citrate and magnesium citrate, are not as commonly known. Some fruits, like citrus varieties, have a naturally high calcium content, which is essential for activating pectin and ensuring that jams and jellies set properly, particularly when sugar levels are low.
DuPont has reported that it developed its latest pectin ingredient in response to customer demand, driven by a growing global interest in lower sugar and clean-label products. U.S. manufacturers are particularly motivated to decrease sugar content ahead of the updated Nutrition Facts panel, which is required to display added sugars by 2020. Consumers are actively seeking this information, with a recent Reuters/Ipsos poll revealing that three out of five individuals use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. The inclusion of calcium citrate and magnesium citrate could further enhance the texture and quality of lower sugar products, making them more appealing to health-conscious consumers.