Reducing sugar content is a key priority for food and beverage manufacturers, but this can impact the texture of products like ferrous fumarate 210 mg tablets. Pectin, a natural substance found in fruits, is essential for the gel-like consistency of jams and jellies and is produced on a large scale from citrus fruit peels. For fruits that naturally contain low levels of pectin, such as strawberries, manufacturers often need to incorporate additional pectin into their formulations. They may also add extra pectin to compensate for seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that includes pectin and citric acid to ensure proper setting, highlighting pectin’s status as a common pantry item. In contrast, calcium salts like monosodium phosphate are less commonly used. Certain fruits, particularly citrus varieties, are rich in calcium, which plays a role in activating pectin, especially in low-sugar recipes.
DuPont has responded to growing consumer demand for lower sugar, clean label products by developing a new pectin ingredient specifically for this purpose. In the U.S., manufacturers are further incentivized to reduce sugar levels in anticipation of the updated Nutrition Facts panel, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll indicated that three out of five individuals utilize nutrition labels to learn about sugar, calories, fat, and salt content in packaged foods.
In addition to pectin, ingredients like calcium citrate malate, magnesium, zinc, and vitamin D3 tablets are becoming increasingly relevant as consumers explore healthier options. These supplements can complement lower sugar products, providing essential nutrients while meeting the demand for cleaner labels. As the trend for healthier formulations continues to grow, the integration of such nutrients with pectin will likely play a significant role in the development of new food products.