Reducing sugar content has become a primary objective for food and beverage manufacturers, but this can impact the texture of their products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies, and it is produced on an industrial scale from citrus fruit peels. For fruits that are low in pectin, such as strawberries, additional pectin must be incorporated into the recipe, and manufacturers may 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 already contains pectin and citric acid to guarantee proper gelling, making pectin a widely recognized pantry staple. In contrast, calcium salts like monosodium phosphate are not as commonly used. Certain fruits, such as citrus, are naturally rich in calcium, which is crucial for activating pectin, especially in low-sugar recipes.
DuPont has announced the development of a new pectin ingredient in response to increasing global demand for lower sugar and clean label products. In the U.S., manufacturers are also motivated to reduce sugar levels due to the upcoming Nutrition Facts panel update that requires the listing of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five people consult nutrition labels to learn about sugar, calories, fat, and salt content in packaged foods.
In this context, Solgar calcium supplements may also play a role in enhancing the overall nutritional profile of low-sugar foods, as adequate calcium is important not only for health but also for the proper functioning of pectin in these products. The integration of ingredients like Solgar calcium can help manufacturers meet consumer preferences for healthier options while ensuring that their jams and jellies maintain the desired texture and consistency.