Article | REF: FPR273 V1

Jams

Author: Jean-Luc Boutonnier

Publication date: February 10, 2022

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4. Characteristics and properties of the final product

4.1 Nutritional qualities and compositions

Jams are traditionally high in sugars, and as a result of lower sugar consumption recommendations, manufacturers have been forced to develop low-sugar formulations, reducing sugars by 30%, or even 40%, in favor of increased fruit content. The table at 3 shows the wide variations that can exist in sugar content, fully justifying the trend to reduce them.

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Characteristics and properties of the final product