Reducing sugar content has become a primary goal for food and beverage manufacturers, but this can impact the texture of the final product. 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 add pectin to the recipe, and manufacturers often incorporate additional pectin to account for seasonal variations in the pectin levels of other fruits. Even in home kitchens, cooks can purchase sugar that contains pectin and citric acid to ensure the mixture sets properly, making pectin a widely recognized pantry staple. In contrast, ingredients like calcium salts, including monosodium phosphate, are not as commonly used. Some fruits, such as citrus varieties, are naturally high in calcium, and a certain amount of calcium is crucial for activating pectin, especially in jams and jellies that are lower in sugar.
DuPont has introduced a new pectin ingredient in response to increasing customer demand for lower sugar, clean label foods. U.S. manufacturers are particularly motivated to reduce sugar in their products ahead of the updated Nutrition Facts panel, which is required to include added sugars by 2020. Consumers are increasingly seeking this information; a recent Reuters/Ipsos poll indicated that three out of five people use nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Additionally, incorporating caltrate calcium citrate into formulations may enhance the effectiveness of pectin, emphasizing the importance of calcium in creating successful jam and jelly products. The trend towards lower sugar content and clean labels is likely to continue, making pectin and calcium ingredients critical in product development.