Reducing sugar content has become a key priority for food and beverage manufacturers; however, this reduction can impact the texture of the final product. Pectin, a natural substance found in fruits, is essential for the gelling process of jams and jellies, and it is produced at an industrial scale from citrus fruit peels. For fruits that contain low levels of pectin, such as strawberries, it is necessary to incorporate additional pectin into the recipe. Manufacturers may also choose to add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in home cooking, individuals can purchase sugar that includes pectin and citric acid to ensure proper gelling, highlighting the widespread recognition of pectin as a staple ingredient. In contrast, calcium salts like calcium citrate 200 are not as commonly known. Some fruits, particularly citrus varieties, are naturally rich in calcium, which is essential for activating pectin to ensure that jams and jellies set, especially when sugar levels are low. DuPont has announced the development of a new pectin ingredient in direct response to increasing customer demand for lower sugar, clean label products. In the U.S., there is added impetus for manufacturers to cut sugar content ahead of the updated Nutrition Facts label, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five people utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. As the trend towards lower sugar options grows, the role of calcium citrate 200 and pectin in product formulation will likely become even more significant.