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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.