Reducing sugar content is a key priority for food and beverage manufacturers, but this reduction can impact the texture of products. Pectin, a natural substance found in fruits, is essential for the gelling of jams and jellies and is produced industrially from citrus fruit peels. For fruits that have low pectin levels, such as strawberries, additional pectin must be included in the recipe. Manufacturers may also incorporate extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even when making jams and jellies at home, cooks can purchase sugar that contains added pectin and citric acid to ensure proper setting, highlighting pectin’s status as a widely recognized pantry staple. In contrast, calcium salts like monosodium phosphate are not as commonly used. Some fruits, such as citrus varieties, are naturally rich in calcium, which is necessary to activate pectin and ensure jams and jellies firm up, particularly when sugar content is low.
DuPont has announced the development of a new pectin ingredient in response to customer demand, reflecting a growing global interest in lower sugar, clean label foods. U.S. manufacturers are particularly motivated to reduce sugar levels in light of the revised Nutrition Facts panel requirements, which mandate the listing of added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five individuals utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods.
Furthermore, the incorporation of ingredients like calcitriol, calcium citrate, and zinc sulphate can enhance the nutritional profile of these products, as these components play a vital role in maintaining overall health. As the demand for healthier options continues to rise, the focus on reducing sugar while ensuring product quality and texture remains paramount.