Prunes and Bone Health

May 30, 2019

Beyond digestive health, one of the most compelling reasons to eat prunes is to increase bone density and stave off bone loss. How Bone Loss Happens Our bones are in a constant stage formation and breakdown called remodeling. This goes on throughout our lives, even after we’re stopped growing. Each remodeling begins with bone reabsorption, […]

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Prunes and Digestive Health

When it comes to health and digestion, prunes are known as a natural solution to constipation. While their laxative quality is not the only reason to eat prunes, it is one of the most important: About 14% of the global population suffers from chronic constipation. (source) In the U.K., the amount of money spent on […]

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Suppressing Warmed-Over Flavor

May 25, 2019

Lipid oxidation is a big concern for meat and poultry processors. When the fat in meat oxidizes, it creates “warmed-over flavor,” imparting an unappetizing wet-cardboard taste on meat or poultry. Exposure to air and light are the main causes of lipid oxidation, but iron and salt can trigger it as well. While lipid oxidation can […]

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Sunsweet Prunes: Unique in Nature

May 24, 2019

Propagated since ancient times, prune plums have been cherished for centuries for their sweet-tart flavor and functional properties. Always GMO-Free While all prunes are plums, not all plums can be prunes. Sunsweet prunes are the d’Agen variety, a non-GMO stone fruit that originated in France. Cuttings were brought to the California Bay Area by Louis […]

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Advantages of Prunes in Meat and Poultry Products

Sunsweet Ingredients leverage the rich flavor and texture of prunes to improve the taste and appearance of meat and poultry. Here’s a few examples: Dried Plum Powder enhances caramelization. It’s best when mixed into ground meat products or when used as a rub in whole-muscle products. Dried Plum Puree draws out flavor and enhances caramelization […]

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How Sunsweet Ingredients Work in Meat and Poultry Moisture Binding

One of the most prevalent issues for protein processors is moisture loss. Meat lacking in moisture tastes inferior. Less moisture also means lower yields. For this reason, companies are always looking for moisture binding solutions in meat and poultry. Phosphates: The Conventional Solution Phosphates have long been the answer. When muscle converts to meat after […]

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Prune Juice Concentrate: A Natural Sweetener for Baking

May 22, 2019

This past May, published a story about how food companies can use natural sweeteners to not only add sweetness but also drive down total sugar quantities. One of the examples provided was prune juice concentrate: “Prune juice concentrate can replace brown sugar or molasses without adding to total sugar because some of the sweetness […]

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Fruit Concentrates Leverage Fruit’s Goodness

February 8, 2019

Fruit concentrates make it easier to use fruit in food and beverage applications, writes Jeff Gelski of Food Business News. “Yet when adding fruit ingredients to items like beverages and baked foods, it is important to not lose nutrients in the process,” Gelski writes. Fortunately, when it comes to Sunsweet’s fruit concentrates, we retain the […]

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Nigella Lawson’s Bacon-Wrapped Prunes for Holiday Entertaining

December 13, 2018

In this article, The Guardian rounds up the 20 best Christmas party entertaining recipes. Soak pitted prunes in Armagnac, wrap them in pancetta, and you have British celebrity food writer Nigella Lawson’s modern answer to the classic devils on horseback appetizer. On a board, spread out a rasher of bacon and cut in half horizontally […]

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Prune recipes from English Food Writer Nigel Slater

December 3, 2018

“Beyond the airtight lid lie notes of licorice and vanilla, lumps of fudgy, intensely sweet dried plums to add to chocolate cakes or to serve with walnuts after dinner,” writes Nigel Slater in The Guardian. In this article, the English food writer and journalist also shares recipes with ideas for using prunes in chicken soup and […]

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Prunes for an Easy Party Appetizer

September 3, 2018

Bibby Gignilliat, founder of San Francisco culinary events company Parties that Cook, shares a recipe for bacon-wrapped prunes with blue cheese in the Mercury News. Get the recipe here.  

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UK Chocolatier Creates White Chocolate-Prune Truffles for Easter

March 29, 2018

Paul A. Young, the chocolatier behind Paul A. Young Fine Chocolates in London, developed a truffle using white chocolate, Madagascar vanilla, and prune puree to sell at his shops before Easter. According the Young, the idea behind the creation was inspired by a more traditional custard-and-prune dessert pairing. This could be good timing: Mintel reports […]

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