Reducing sugar content has become a primary objective for food and beverage manufacturers, although this can influence the texture of their products. Pectin, a natural substance found in fruits, is essential for the proper setting of jams and jellies, and it is produced on an industrial scale from citrus fruit peels. For fruits that contain low levels of pectin, such as strawberries, it is necessary to supplement the recipe with added pectin. Manufacturers often incorporate additional pectin to account for seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that is pre-mixed with pectin and citric acid to ensure proper setting, indicating that pectin is a widely acknowledged staple ingredient. In contrast, calcium salts like monosodium phosphate are not as commonly recognized. Certain fruits, particularly citrus varieties, are naturally high in calcium, which is crucial for activating pectin to ensure that jams and jellies set, especially when sugar levels are low.
DuPont has introduced a new pectin ingredient in response to increasing global consumer demand for lower sugar and clean label foods. U.S. manufacturers are further incentivized to reduce sugar content ahead of the revised Nutrition Facts panel, which requires 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, the inclusion of calcium citrate 250 mg in formulations can enhance the setting process of jams and jellies, making it an important component in the development of lower sugar products. The use of calcium citrate 250 mg is gaining traction as a beneficial ingredient, appearing in various recipes to contribute to the desired texture and consistency of fruit preserves.