USA – Cargill is taking strides in sustainable food production by upcycling apple pomace and citrus peels to create pectin solutions that cater to the growing demand for natural, plant-based, and reduced-sugar products.

According to the company, these pectin solutions are highly functional, offering gelling, stabilizing, and thickening properties, making them versatile in a range of food and beverage applications.

Nadia Ahmad, the product line director for pectin at Cargill, highlighted the importance of pectin in the current market.

 “Consumers are increasingly looking for natural and label-friendly ingredients,” she said, citing the Innova Health & Nutrition Survey 2023, which found that 53% of European consumers recognize pectin as a food ingredient, and 62% advocate for natural ingredients as part of a healthy diet.

This trend was further supported by data from Innova Market Insights 2024, which shows that 30% of new jams and 25% of new dairy products containing pectin feature organic claims.

Additionally, 83% of new jam and 33% of dairy launches with pectin boast reduced sugar content, emphasizing the role of pectin in providing healthier options for consumers.

According to research, pectin’s appeal lies in its label-friendly nature and suitability for vegetarian and vegan options, making it a popular choice in the food and beverage industry.

However, working with pectin presents challenges due to its complex nature and the variability in its gelling properties depending on the fruit source and processing conditions.

Ahmad noted that Cargill’s dedicated applications and technical experts collaborate closely with manufacturers in labs and pilot-scale testing facilities to overcome these challenges, tailoring pectin solutions to meet specific needs and achieve the desired texture and stability in products.

“One significant challenge we face is using pectin in reduced-sugar formulations. Pectin typically requires a substantial amount of sugar to set properly, which can be problematic for health-conscious consumers,” he mentioned.

However, Cargill’s technical advancements have enabled the use of pectin in low-sugar applications while maintaining the desired product qualities.

Cargill’s pectin portfolio, UniPECTINE, includes high methoxyl (HM) and low methoxyl (LM) pectin solutions, which cater to various applications depending on the environment and sugar concentration.

HM pectins, with a degree of esterification (DE) of 50 or above, are ideal for high-sugar, acidic environments like jams, jellies, and certain confectioneries.

In contrast, LM pectins, with a DE below 50, form gels in the presence of calcium, making them suitable for neutral or low-sugar applications such as yogurts and fruit preparations.

Cargill’s method of creating a “pectin pre-solution” ensures smooth integration into the final product, with precise control of temperature and setting times being crucial for achieving the desired texture and stability.

While pectin is often associated with jams and jellies, its versatility extends far beyond these products. Pectin can replace animal-derived ingredients in chewy candies and gummy supplements and plays a crucial role in delivering the smooth, creamy texture essential to quality in dairy products, such as yogurts.

LM pectin is particularly effective in providing a gelled or creamy texture in acidic and neutral dairy and plant-based dairy products, while HM pectin can protect proteins in acidic conditions and enhance mouthfeel.

Cargill sources its pectin ingredients from high-quality raw materials, primarily apple pomace and citrus peels, which are byproducts of fruit juice production.

This not only provides an upcycled solution but also meets the growing demand for label-friendly, vegetarian, and vegan ingredients.

The company is also focusing on sustainability, investing in advanced facilities and more sustainable production practices. For example, Cargill’s plant in Malchin, Germany, partners with a local biomass facility to reduce waste and secure renewable steam for pectin production, exemplifying a circular economy model.

Another company that upcycles fruit waste is CP Kelco, which uses citrus peels to formulate its Genu Pectin and Nutrava Citrus Fiber solutions and sugar beets to manufacture Genu Beta Pectin.

Pectin’s clean flavor release and higher melting point also enhance the sensory experience and stability of products, particularly in warmer climates.

Cargill recently launched a new range of LM pectins under the LMC Plus brand, targeting fruit applications such as jams, high fruit spreads, and jellies with varying sugar levels, as well as bakery fillings.

This new range provides consistent and stable texture and better gel strength performance than standard LMC (non-amidated) pectins, enabling excellent fruit suspension.

The company has also developed a solution to meet the demand for organic fermented dairy and plant-based dairy alternatives. The LMC Plus range delivers a smooth texture and appealing appearance to stirred yogurt, enhancing the body and mouthfeel.

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