Packed with sorbitol, fiber, antioxidants, and desirable acids, our ingredients can:
Sunsweet Ingredients can be applied to a range of applications, from sausages and marinades to cookies, granola bars, and sauces.
They perform behind-the-scenes roles as flavor enhancers and texture improvers in a range of baked goods. Prune Juice Concentrate, Dried Plum Puree, or Fresh Plum Concentrate can help smooth out the flavor of whole-grain flours while amplifying sweetness. In gluten-free formulas, Dried Plum Powder boosts color while Dried Plum Puree adds moisture. Our ingredients are also high in antioxidant phenolic compounds, which make them excellent flavor stabilizers.
Use these ingredients to:
They perform behind-the-scenes roles as flavor enhancers and texture improvers in a range of baked goods. Prune Juice Concentrate, Dried Plum Puree, or Fresh Plum Concentrate can help smooth out the flavor of whole-grain flours while amplifying sweetness. In gluten-free formulas, Dried Plum Powder boosts color while Dried Plum Puree adds moisture. Our ingredients are also high in antioxidant phenolic compounds, which make them excellent flavor stabilizers.
Use these ingredients to:
With subtle caramel flavor and rounded acidity, Fresh Plum Concentrate, Dried Plum Puree, and Dried Plum Powder enhance taste, reduce warmed over flavor, and take the place of caramel coloring in meat and poultry products. In university studies, Fresh Plum Concentrate has also been shown to work in place of phosphates for moisture binding. Use these ingredients to:
With subtle caramel flavor and rounded acidity, Fresh Plum Concentrate, Dried Plum Puree, and Dried Plum Powder enhance taste, reduce warmed over flavor, and take the place of caramel coloring in meat and poultry products. In university studies, Fresh Plum Concentrate has also been shown to work in place of phosphates for moisture binding. Use these ingredients to:
Ingredient Comparisons for Meat and Poultry
For more on how to use our ingredients in meat and poultry, see Getting Started: Using Sunsweet Ingredients in Meat and Poultry Product Development
It’s all about striking the right balance. Fresh Plum Concentrate imparts a smooth, tart flavor and sweetness, like pomegranate molasses, while Prune Juice Concentrate imparts richness, like aged balsamic vinegar. Dried Plum Puree also enhances color and thickens the sauce. And all of these ingredients enhance flavor with less sugar and salt. This means better, healthier sauces.
Use these ingredients to:
It’s all about striking the right balance. Fresh Plum Concentrate imparts a smooth, tart flavor and sweetness, like pomegranate molasses, while Prune Juice Concentrate imparts richness, like aged balsamic vinegar. Dried Plum Puree also enhances color and thickens the sauce. And all of these ingredients enhance flavor with less sugar and salt. This means better, healthier sauces.
Use these ingredients to:
Our ingredients provide rounded sweetness to recipes from classic American barbecue sauce to Asian stir-fry sauce, and everything in between. Prune Juice Concentrate, Fresh Plum Concentrate, and Dried Plum Puree also act as flavor enhancers, allowing for lower sodium levels. You can experiment by holding back half of the salt initially and adjusting as needed later.
Barbecue Sauce
Dried Plum Puree and Fresh Plum Concentrate give this barbecue sauce the texture and taste of classic barbecue sauce without added sugar.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
Stir-Fry Sauce
Asian sauces typically contain a lot of sugar to balance the salty and spicy ingredients. In this recipe, Fresh Plum Concentrate and Dried Plum Puree round out flavors, giving the sauce a tangy sweetness without sugar.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
Red Enchilada Sauce
This innovative enchilada sauce drives the flavors of cumin, chili powder, and cilantro forward in a balanced sauce that tastes good enough to do double-duty as a salsa.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
It’s no secret that prune plums pair well with savory braises, spices, and chocolate. French chefs braise dried plums with duck and serve spiced dried plums with pork and rabbit terrines. Meanwhile, Moroccan chefs add them to lamb tagine while Polish chefs dip them in chocolate. Our ingredients allow you to leverage plum’s richness further. Using our concentrates, purees, dices, or powder, you can get creative, finding new ways to draw out flavor.
Use these ingredients to:
It’s no secret that prune plums pair well with savory braises, spices, and chocolate. French chefs braise dried plums with duck and serve spiced dried plums with pork and rabbit terrines. Meanwhile, Moroccan chefs add them to lamb tagine while Polish chefs dip them in chocolate. Our ingredients allow you to leverage plum’s richness further. Using our concentrates, purees, dices, or powder, you can get creative, finding new ways to draw out flavor.
Use these ingredients to:
Fresh prune plums are tart and sweet while dried plums get their color from the Maillard reaction, which is what gives them caramel and roasted notes. Before cooking with them, taste our ingredients. Fresh Plum Concentrate resembles pomegranate molasses and can be used in the same way in marinades for kebabs or sauces such as muhammara. It is also perfect for balancing a sauce or dressing that needs sweetness. Prune Juice Concentrate tastes like aged balsamic vinegar or saba from Italy and can be used as a glaze for vegetables or proteins in much the same way. It also can be mixed into oats for a caramelized, oil free granola. Dried Plum Puree works well with deep flavors, like dried chiles as well as tangy ingredients, like tamarind. And Dried Plum Powder works well to enhance spices.
Fresh Plum Concentrate
Pair it with: honey-garlic shrimp, Korean fried chicken, Thai red curry, tandoori marinade, lemon-garlic marinade, sriracha, muhammara, chimichurri, romesco sauce, coriander and mint, red wine vinegar, tomatoes and tomato sauce, salsa, enchilada sauce, shallots, currants, cranberries, maple syrup, fruit smoothies
Use it to replace: pomegranate molasses, honey
Prune Juice Concentrate
Pair it with: barbecue sauce, teriyaki sauce, soy sauce, gochujang, tamarind, ginger, mole, pot roast, ragu, rosemary-garlic marinade, black pepper, whole grains, granola, oranges, dried cherries and dried cranberries, dark chocolate, baking spices, gingerbread, brown butter, cream cheese, coffee, yogurt, toasted nuts
Use it to replace: Molasses, balsamic vinegar, saba
Dried Plum Puree
Pair it with: barbecue sauce, smoked salt, black pepper, chili, chutney, hoisin sauce, caramelized onion, mole, whole grains, oranges, dried fruit, sun-dried tomatoes, soy sauce, toasted nuts, dark chocolate, cream cheese, yogurt
Use it to replace: Tamarind paste, date paste
Dried Plum Powder
Pair it with: whole grains, ancho chili powder, black pepper, cumin, fennel, paprika, onion powder, garlic powder, brown sugar, cinnamon, orange zest, nutmeg, ginger, star anise
Use it to replace: some salt and spices in any spice blend
Diced Dried Plums or Whole Plums
Pair it with: lamb tagine, braised chicken with olives, terrines and pâtes, scones, oranges, apples, dried cranberries, dried blueberries, dried cherries, dark chocolate, fruit tarts, pastry cream, Armagnac, black tea, baking spices, toasted nuts, oatmeal
Use it to replace: dates, figs, raisins
Prune Bits
Pair it with: ancho chiles, Chinese barbecue sauce, soy sauce, cinnamon, toasted nuts, rugelach, whole grains, chocolate, dried fruit, oats, tea, orange juice, vanilla, coffee
Use it to replace: Apple puree, Dried Plum Puree
![<p>Ingredient Comparisons for Meat and Poultry Fresh Plum Concentrate Moisture Binding (when used up to 2% of formulation) Seasoning reduction Color/Browning Flavor Enhancement Dried Plum Puree Moisture Binding (when used up to 2% of formulation) Seasoning reduction Color/Browning Flavor Enhancement Dried Plum Powder Seasoning reduction Color/Browning Flavor Enhancement For more on how to use our ingredients […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/applications-meat-poultry.jpg)
