Reducing sugar content has become a key priority for food and beverage manufacturers, but lower sugar levels can impact a product’s texture. Pectin, a natural substance found in fruits, is essential for ensuring that jams and jellies set properly. It is produced on a large scale from the peels of citrus fruits. For fruits that contain low levels of pectin, such as strawberries, additional pectin must be incorporated into the recipe. Manufacturers may also include extra pectin to account for seasonal variations in the pectin levels of other fruits. Even when making homemade jams and jellies, cooks can purchase sugar that contains pectin and citric acid to guarantee that the mixture thickens correctly, illustrating that pectin is a common pantry staple. In contrast, calcium salts, such as monosodium phosphate, are less frequently found in kitchens. Some fruits, including citrus varieties, are naturally rich in calcium, which is crucial for activating pectin to ensure that jams and jellies set, particularly when sugar content is low.
DuPont has introduced a new pectin ingredient as a direct response to consumer demands, as interest in lower sugar, clean label foods continues to grow globally. U.S. manufacturers are especially motivated to reduce sugar ahead of the updated Nutrition Facts label, which will require the disclosure of added sugars by 2020. Consumers are increasingly seeking this information; a recent Reuters/Ipsos poll revealed that three out of five people utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. This marks a new chapter in consumer awareness regarding nutrition, with a particular emphasis on components like calcium citrate, which can help enhance the setting properties of low-sugar products. In summary, the focus on sugar reduction has led to the exploration of ingredients such as pectin and calcium citrate, which are essential for maintaining texture and quality in food products.