Reducing sugar content is a primary concern for food and beverage manufacturers; however, lower sugar levels can impact the texture of products. Pectin, a natural substance found in fruits, is essential for the gelling process in jams and jellies. It is produced on an industrial scale from citrus fruit peels. For fruits that are naturally low in pectin, such as strawberries, it becomes necessary to incorporate additional pectin into the recipe. Manufacturers may also add extra pectin to account for seasonal variations in the pectin levels of other fruits. Even for those making jams and jellies at home, there are sugar options available that include pectin and citric acid, ensuring the mixture sets properly. Thus, pectin is now recognized as a staple ingredient in many kitchens. On the other hand, calcium salts like monosodium phosphate are less commonly used. Some fruits, particularly citrus varieties, naturally contain high levels of calcium, which is crucial for activating pectin and ensuring that jams and jellies set effectively, especially when sugar content is low.
DuPont has recently introduced a new pectin ingredient in response to growing customer demand, as there is an increasing global interest in lower sugar, clean label products. U.S. manufacturers are further incentivized to lower sugar levels ahead 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 revealed that three out of five respondents utilize nutrition labels to learn about sugar, calories, fat, and salt in packaged foods. Additionally, incorporating calcium citrate can contribute to heart health, making it an important consideration in product formulations. Thus, the quest for lower sugar options, combined with essential ingredients like calcium citrate, reflects a growing trend towards healthier eating choices among consumers.