Reducing sugar content has become a significant priority for food and beverage manufacturers, but achieving lower sugar levels can impact the texture of products. Pectin, a natural substance found in fruits, is essential for setting jams and jellies, and it is produced industrially from citrus fruit peels. For fruits that are naturally low in pectin, such as strawberries, it is necessary to incorporate additional pectin into the recipe. Furthermore, manufacturers often add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, home cooks can purchase sugar that contains pectin and citric acid to ensure proper setting, indicating that pectin is a well-known pantry ingredient. In contrast, calcium salts, such as calcium citrate 200 mg, are less commonly recognized. Certain fruits, like citrus varieties, are naturally rich in calcium, which is crucial for activating pectin and ensuring that jams and jellies achieve the right consistency, especially when sugar content is low. DuPont has announced the development of a new pectin ingredient in direct response to customer demand, reflecting a growing global interest in lower sugar, clean label foods. U.S. manufacturers are further encouraged to reduce sugar in light of the updated Nutrition Facts panel, which requires the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll indicated that three out of five respondents use nutritional labels to learn about sugar, calories, fat, and salt content in packaged foods. Additionally, incorporating calcium citrate 950 mg can help enhance the setting properties of jam and jelly formulations. Overall, the demand for lower sugar options is reshaping the food industry, with pectin and calcium citrate emerging as key ingredients in this trend.