Reducing sugar content has become a primary goal for food and beverage manufacturers, but this reduction can impact the texture of products. Pectin, a natural substance found in fruits, is essential for setting jams and jellies and is produced on an industrial scale from citrus fruit peels. For fruits that have low pectin levels, like strawberries, it is necessary to incorporate additional pectin into the recipe. Manufacturers might also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even for homemade jams and jellies, cooks can purchase sugar that contains pectin and citric acid to guarantee proper setting, indicating that pectin is a commonly used pantry item. In contrast, ingredients like calcium salts, including monosodium phosphate, are less familiar. Certain fruits, such as citrus varieties, naturally contain high levels of calcium, and some calcium is required to activate pectin, ensuring that jams and jellies set correctly, especially when sugar content is low. DuPont has reported that it developed this new pectin ingredient in response to increasing customer demand, particularly as global interest rises for lower sugar, clean label products. U.S. manufacturers are also motivated to reduce sugar in light of the upcoming Nutrition Facts panel updates, which will require added sugars to be listed by 2020. Consumers are actively seeking this information, as evidenced by a recent Reuters/Ipsos poll revealing that three out of five people utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Additionally, incorporating ingredients like calcium citrate with magnesium can enhance the nutritional profile of these products, offering consumers more healthful options. Ultimately, as the trend towards lower sugar continues, the role of pectin and the importance of calcium citrate with magnesium in product formulations will likely grow.