Reducing sugar content has become a primary concern 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 of jams and jellies and is produced on an industrial scale from citrus fruit peels. For fruits that have low pectin levels, such as strawberries, manufacturers often need to incorporate additional pectin into their recipes. They may also add extra pectin to account for seasonal variations in the pectin levels of other fruits. Even in home kitchens, cooks can purchase sugar that contains added pectin and citric acid to ensure proper gelling, highlighting pectin’s status as a common pantry staple. In contrast, ingredients like calcium salts, such as monosodium phosphate, are less frequently used. Some fruits, like citrus, are naturally high in calcium, which is necessary to activate pectin and ensure that jams and jellies set properly, especially when sugar levels are low.
DuPont has developed a new pectin ingredient in response to increasing customer demand for lower sugar and clean label products. U.S. manufacturers have been further incentivized to cut sugar content ahead of the updated Nutrition Facts label, which will require the disclosure of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five individuals rely on nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
Moreover, the incorporation of calcium citrate and vitamin D3 from brands like Solgar is gaining popularity, as these ingredients can enhance the nutritional profile of products while aligning with consumer preferences for healthier options. The rising interest in lower sugar content, combined with the benefits of calcium citrate and vitamin D3, reflects a significant shift in consumer behavior towards more health-conscious choices.