Applications

Meet Nature’s Richest Fruit

Packed with sorbitol, fiber, antioxidants, and desirable acids, our ingredients can:

<p>Sunsweet Ingredients can be applied to a range of applications, from sausages and marinades to cookies, granola bars, and sauces. </p>

Applications

Meet Nature’s Richest Fruit

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. 

Bakery / Bars

Our ingredients are more than inclusions

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:

  • Enhance flavor
  • Increase shelf life
  • Decrease fat
  • Enhance browning
  • Lower bake time
  • Add moisture

Bakery / Bars

Our ingredients are more than inclusions

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:

  • Enhance flavor
  • Increase shelf life
  • Decrease fat
  • Enhance browning
  • Lower bake time
  • Add moisture

Bakery / Bars

Our ingredients are more than inclusions

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:

  • Enhance flavor
  • Increase shelf life
  • Decrease fat
  • Enhance browning
  • Lower bake time
  • Add moisture

Meat / Poultry

We are committed to clean labels

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Bind moisture in whole muscle cuts
  • Enhance browning naturally (and eliminate caramel coloring)
  • Reduce warmed-over flavors
  • Increase display life of raw protein
  • Draw out the flavors of herbs and spices

Meat / Poultry

We are committed to clean labels

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Bind moisture in whole muscle cuts
  • Enhance browning naturally (and eliminate caramel coloring)
  • Reduce warmed-over flavors
  • Increase display life of raw protein
  • Draw out the flavors of herbs and spices

Meat / Poultry

We are committed to clean labels

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Bind moisture in whole muscle cuts
  • Enhance browning naturally (and eliminate caramel coloring)
  • Reduce warmed-over flavors
  • Increase display life of raw protein
  • Draw out the flavors of herbs and spices

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 in meat and poultry, see Getting Started: Using Sunsweet Ingredients in Meat and Poultry Product Development

 Download our Protein Manual

Sauces

Creating a new sauce is more an art than a science

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Enhance browning naturally (and eliminate caramel coloring)
  • Improve yield
  • Smooth out off-flavors (such as the metallic flavor of canned tomatoes)
  • Drive down pH and eliminate the need for citric acid
  • Draw out the flavors of herbs and spices

Sauces

Creating a new sauce is more an art than a science

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Enhance browning naturally (and eliminate caramel coloring)
  • Improve yield
  • Smooth out off-flavors (such as the metallic flavor of canned tomatoes)
  • Drive down pH and eliminate the need for citric acid
  • Draw out the flavors of herbs and spices

Sauces

Creating a new sauce is more an art than a science

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:

  • Enhance existing natural flavors, allowing for lower salt and sugar levels
  • Enhance browning naturally (and eliminate caramel coloring)
  • Improve yield
  • Smooth out off-flavors (such as the metallic flavor of canned tomatoes)
  • Drive down pH and eliminate the need for citric acid
  • Draw out the flavors of herbs and spices

Ingredient Comparisons for Sauces

Fresh Plum Concentrate

  • Sugar/ Salt reduction
  • Flavor Enhancing
  • Color/Browning
  • Improved Yield

Dried Plum Puree

  • Sugar/ Salt reduction
  • Flavor Enhancing
  • Color/Browning
  • Improved Yield

Prune Juice Concentrate

  • Sugar/ Salt reduction
  • Flavor Enhancing
  • Color/Browning
  • Improved Yield

Dried Plum Powder

  • Sugar/ Salt reduction
  • Color/Browning
No-Added-Sugar Sauce Basic Formulas

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.

Ingredients
Amt. (gr)
%
Tomato puree
4535.92
38.44
Water
3628.74
30.75
Tomato paste
1360.78
11.53
Apple cider vinegar
850.99
7.21
Dried Plum Puree
680.39
5.78
Fresh Plum Concentrate
453.59
3.84
Worcestershire sauce
85.05
.72
Lemon juice
85.05
.72
Salt
84
71
Chili powder
14
.12
Smoked paprika
8
.07
Onion powder
7
.06
Black pepper
3.5
.03
Crushed red pepper
2.5
.02
11799.51
100
pH: 3.91

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.

Ingredients
Amt. (gr)
%
Water
7244.8
49.52
Fresh Plum Concentrate
3622.4
24.76
Tamari, low sodium
2264
15.47
Corn starch
566
3.87
Dried Plum Puree
452.8
3.1
Red chili paste
112
.77
Lemongrass, puree
110
.75
Ginger, minced
110
.75
Garlic, puree
80
.55
Sesame seeds, roasted
56
.38
Sesame oil
6
.04
Crushed red pepper
6
.04
14630
100
pH: 4.03

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.

Ingredients
Amt. (gr)
%
Tomato, fresh
4655.4
54.28
Hot sauce
1811.2
21.12
Tomato paste (28%)
1018.8
11.87
Fresh Plum Concentrate
424.5
4.94
Green chili
410.35
4.78
Onion, granulated
80
.93
Cilantro, puree
60
.69
Cumin
48
.59
Garlic, puree
40
.5
Salt
10
.11
Lime juice
10
.11
Cracked black pepper
5g
.05
Chili powder
2.5 g
.02
Oregano
1g
.01
8576.95
100
pH: 4.03

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.

Download Our Sauce Manual

Culinary

Create dishes that you can’t wait to eat

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:

  • Blend with spices
  • Glaze proteins or vegetables
  • Add richness
  • Lower sugar and salt
  • Enhance browning

Culinary

Create dishes that you can’t wait to eat

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:

  • Blend with spices
  • Glaze proteins or vegetables
  • Add richness
  • Lower sugar and salt
  • Enhance browning

Culinary

Create dishes that you can’t wait to eat

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:

  • Blend with spices
  • Glaze proteins or vegetables
  • Add richness
  • Lower sugar and salt
  • Enhance browning

How to Start

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.

Flavor Pairings

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

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