Reducing sugar content has become a primary concern for food and beverage manufacturers, but it is important to note that lower sugar levels can impact the texture of products. Pectin, a natural substance found in fruits, is essential for achieving the desired consistency in jams and jellies and is produced industrially from citrus fruit peels. For fruits that are inherently low in pectin, such as strawberries, manufacturers often need to add pectin to the recipe. Moreover, they may incorporate additional pectin to account for 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 setting, indicating that pectin is a commonly utilized ingredient in kitchens. In contrast, calcium salts like monosodium phosphate are less familiar, although some fruits, such as citrus, are naturally rich in calcium. A certain amount of calcium is essential to activate pectin, especially in lower sugar jams and jellies.
DuPont has announced the development of a new pectin ingredient in response to customer demand, reflecting the growing global interest in lower sugar, clean label foods. In the U.S., manufacturers are further compelled to reduce sugar content with the upcoming updated Nutrition Facts panel, which will require the listing of added sugars by 2020. Consumers are actively seeking this information; 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.
Additionally, products like GSK calcium citrate malate vitamin D3 and folic acid tablets can play a role in overall health, complementing the efforts to create healthier food options. The inclusion of such supplements can further enhance the nutritional profile of diets focused on lower sugar intake while ensuring essential nutrients are not overlooked. Thus, as the demand for healthier products rises, the integration of pectin and calcium-rich ingredients will become increasingly important in the formulation of food and beverages.