Reducing sugar content is a primary concern for food and beverage manufacturers, but lowering sugar levels can impact the texture of a product. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies and is industrially produced from citrus fruit peels. For fruits low in pectin, like strawberries, it is necessary to incorporate additional pectin into the recipe. Manufacturers may also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks often purchase sugar that already contains pectin and citric acid to ensure proper setting, highlighting that pectin is a common pantry staple. In contrast, ingredients like calcium salts, such as monosodium phosphate, are less frequently used. Certain fruits, particularly citrus, are naturally high in calcium, which is important for activating pectin and ensuring that jams and jellies set correctly, especially those with lower sugar content.
DuPont has announced the development of a new pectin ingredient in response to increasing customer demand for lower sugar, clean label foods. U.S. manufacturers are further incentivized to cut sugar in light of the updated Nutrition Facts panel, which must indicate added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos survey revealed that three out of five people use nutrition labels to check for sugar, calories, fat, and salt content in packaged foods.
In this context, the calcium magnesium citrate supplement has emerged as a relevant addition, as it not only provides essential calcium but also supports the gelling process when included in formulations. The integration of such supplements can enhance the nutritional profile of products while addressing consumer preferences for lower sugar options.