Reducing sugar content has become a key priority for food and beverage manufacturers, but this can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is produced on an industrial scale from citrus fruit peels. For fruits low in pectin, like strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to account for seasonal variations in the pectin levels of other fruits. Even home cooks can purchase sugar that contains added pectin and citric acid to ensure proper setting, which highlights pectin’s status as a commonly used pantry ingredient. In contrast, calcium salts, such as monosodium phosphate, are less frequently recognized. Certain fruits, particularly citrus varieties, are naturally rich in calcium, which is important for activating pectin and ensuring that jams and jellies set correctly, especially when sugar is reduced. DuPont announced that it has developed a new pectin ingredient in direct response to consumer demand, reflecting the growing global trend towards lower sugar, clean label foods. In the U.S., manufacturers are increasingly motivated to cut sugar content in light of the updated Nutrition Facts panel that must list added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five individuals refer to nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Additionally, supplements like thuoc Kirkland calcium citrate magnesium and zinc can also contribute beneficial calcium levels, which is essential for activating pectin and improving texture in low-sugar products. As the demand for healthier options rises, incorporating ingredients like thuoc Kirkland calcium citrate magnesium and zinc might become more common in food formulations, emphasizing the importance of balancing nutrition with product quality. Ultimately, the food industry must adapt to these changing consumer preferences while maintaining the desired texture and taste of their offerings.