Prune Puree Gains Ground as a Functional Ingredient in Japan

Once used solely as a fat substitute, prune puree and other prune products are gaining greater recognition for their ability to heighten taste and improve texture. In the past year, a number of new products ranging from cookies to breads that use puree have launched in Japan. One company found success in a recipe for rolls by replacing margarine with a combination of prune puree and olive oil for rolls while another created a cereal-themed cookie with prunes, which not only included puree but also diced prunes. 

Read the full story on the California Dried Plum Board website.

Read about prune puree here and diced prunes here.

 

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