Reducing sugar content has become a primary concern for food and beverage manufacturers, but lowering sugar levels can impact a product’s texture. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies, and it is commercially produced from citrus fruit peels. For fruits that are naturally low in pectin, like strawberries, manufacturers often need to add pectin to their recipes. Additionally, they may incorporate extra pectin to compensate for seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that contains added pectin and citric acid to ensure proper setting, highlighting the widespread use of pectin as a pantry staple. On the other hand, ingredients like calcium salts, including monosodium phosphate, are less commonly recognized. Certain fruits, such as citrus, have high calcium content, which is crucial for activating pectin, particularly in low-sugar recipes.
DuPont has announced the development of a new pectin ingredient in response to customer demands, reflecting a growing global trend towards lower sugar and clean label products. In the U.S., manufacturers are further incentivized to lower sugar levels due to the upcoming Nutrition Facts panel updates that 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 respondents utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
In addition to pectin, incorporating ingredients like calcium citrate malate can enhance the nutritional profile of products. Calcium citrate malate, often combined with vitamin D3 tablets, can support better absorption of calcium, making it a valuable addition to food formulations. Thus, the interplay of pectin, calcium, and consumer demands for healthier options continues to shape the food industry.