Reducing sugar content has become a primary objective for food and beverage manufacturers, but doing so can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for setting jams and jellies and is produced on a large scale from the peels of citrus fruits. For fruits that have low natural pectin levels, such as strawberries, manufacturers often need to incorporate additional pectin into their recipes. They may also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even for homemade jams and jellies, cooks can purchase sugar that includes both pectin and citric acid to guarantee proper setting, making pectin a well-known pantry staple. However, calcium salts, like monosodium phosphate, are less commonly recognized. Certain fruits, particularly citrus varieties, are naturally rich in calcium, which is crucial for activating pectin, especially in low-sugar jams and jellies.
DuPont has announced the development of a new pectin ingredient, responding directly to customer demands amid a growing global interest in lower-sugar, clean-label foods. In the U.S., manufacturers are further incentivized to cut sugar ahead of the revised Nutrition Facts panel, which requires the disclosure of added sugars by 2020. Consumers are actively seeking this information, with a recent Reuters/Ipsos poll indicating that three out of five individuals utilize nutrition labels to assess sugar, calories, fat, and salt content in packaged foods.
In this context, the introduction of the tab ccm 500 by DuPont is noteworthy. This innovative pectin ingredient aims to meet the rising demand for lower-sugar alternatives while maintaining the desired texture in products. The tab ccm 500 not only addresses consumer preferences but also supports manufacturers in reformulating their products to align with health trends. With the continued emphasis on sugar reduction and clean labels, the tab ccm 500 could play a crucial role in the future of food and beverage development.