USDA Scientists Develop Cost-effective Pectin From Orange Peels for Low-sugar Foods

Researchers at the U.S. Department of Agriculture’s Agricultural Research Service (USDA ARS) have created a high-quality, affordable pectin—a natural substance found in fruits that’s commonly used as a gelling agent in food products like jams and jellies. This new pectin is ideal for low-sugar food products, meeting the growing demand for healthier options while remaining scalable for commercial production.

Led by scientist Zhao, the team discovered a method to extract pectin from fresh orange peels using a simple high-pressure processing (HPP) treatment. The peels are then processed using standard commercial methods. The resulting pectin has the necessary structural properties for gelling low-sugar products without leaving unwanted residues, making it a perfect ingredient for health-conscious consumers.

The global pectin market, which recently exceeded $1 billion annually, is projected to grow to over $2 billion by 2025. As the demand for low-sugar foods continues to rise, Zhao’s pectin offers an excellent solution for food manufacturers looking to create high-quality, low-sugar products.

The USDA ARS’s innovative approach not only enhances pectin’s suitability for low-sugar applications but also ensures that it remains affordable and widely accessible.

Sources: Quality Assurance Magazine ,?Citrus Industry?