Crucial alternatives to meet growing clean-label demand
“In general, consumers have a high comfort level with ingredients like pectin,” says Andrea Peck Moeller, technical specialist, Cargill Texturizing Solutions (Plymouth, MN). The polysaccharide, found primarily in the cell walls of citrus fruits, pears, apples, plums, and more, is “an ingredient they may have in their own kitchens, and they understand its role in foods like jams and jellies,” where it’s an unbeatable gelling agent.
