Reducing sugar content has become a primary objective for food and beverage producers, but this reduction can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling of jams and jellies and is produced on a large scale from citrus fruit peels. For fruits that contain low levels of pectin, such as strawberries, manufacturers often need to incorporate additional pectin into their recipes. They may also add extra pectin to account for seasonal variations in the pectin content of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that includes pectin and citric acid to ensure a proper set, highlighting pectin’s status as a common pantry staple. In contrast, calcium salts, like monosodium phosphate, are not as widely recognized. Some fruits, particularly citrus varieties, naturally contain high levels of calcium, which is essential for activating pectin and ensuring that jams and jellies set properly, especially when sugar content is low.
DuPont has introduced a new pectin ingredient in direct response to increasing customer demand for lower sugar, clean label products. U.S. manufacturers are further encouraged to cut sugar levels with the upcoming changes to the Nutrition Facts panel, 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 individuals use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
In addition to pectin, incorporating ingredients like Bluebonnet calcium, magnesium, and vitamin D can enhance the nutritional profile of products. These nutrients can be particularly beneficial in lower-sugar formulations, as they help support overall health while maintaining desirable textures in food products. As interest in healthier options grows, the integration of Bluebonnet calcium, magnesium, and vitamin D, along with pectin, may become increasingly important in meeting consumer expectations for both taste and nutrition.