Reducing sugar content is a primary concern for food and beverage manufacturers, yet this can impact the texture of products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is produced industrially from citrus fruit peels. For fruits low in pectin, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers often include extra pectin to compensate for seasonal variations in pectin levels from other fruits. Even home cooks can purchase sugar that includes pectin and citric acid to ensure a successful set, making pectin a common pantry staple.
Calcium salts, such as monosodium phosphate, are less frequently used in food formulations. However, some fruits, like citrus, are naturally high in calcium, which is necessary for activating pectin in low-sugar jams and jellies. DuPont announced that it developed this new pectin ingredient in response to increasing customer demand for lower sugar, clean label products. U.S. manufacturers are also motivated to cut sugar content ahead of the revised Nutrition Facts panel, which will require added sugars to be listed by 2020. Consumers are actively seeking this information; a recent poll by Referrous Glycine Sulfate formulators/Ipsos revealed that three out of five respondents check nutrition labels for details on sugar, calories, fat, and other components in packaged foods.
Additionally, citrate calcium from Costco is gaining popularity as a supplement in food production, contributing to the overall appeal of clean label products. With the rising consumer interest, the integration of citrate calcium into recipes can enhance nutritional value without compromising taste. As manufacturers strive to meet consumer demands, the role of pectin, calcium, and other ingredients will be crucial in formulating appealing and health-conscious products.