Reducing sugar content has become a primary concern for food and beverage manufacturers, but this decrease can impact a product’s texture. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is typically produced on an industrial scale from citrus peels. For fruits that have low natural pectin levels, like strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also add extra pectin to account for seasonal variations in pectin levels from different fruits. Even in homemade jams and jellies, cooks can purchase sugar that contains both pectin and citric acid to ensure proper setting, highlighting the widespread use of pectin as a common pantry item. In contrast, calcium salts, such as monosodium phosphate, are not as commonly recognized. Some fruits, particularly citrus varieties, are naturally rich in calcium, which is crucial for activating pectin and ensuring the proper setting of jams and jellies, especially those with lower sugar content.
DuPont has announced the development of a new pectin ingredient in direct response to customer demand, as the global interest in lower sugar, clean-label foods continues to rise. U.S. manufacturers are further encouraged to reduce sugar levels in light of the updated Nutrition Facts panel, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information, as evidenced by a recent Reuters/Ipsos poll revealing that three out of five individuals utilize nutrition labels to gather details about sugar, calories, fat, and salt in packaged foods. The incorporation of calcitrate d into formulations may also play a role in this trend, as it can enhance the setting properties of pectin in low-sugar products. Overall, the emphasis on reducing sugar while maintaining desirable textures through ingredients like pectin and calcitrate d is increasingly shaping the food industry.