News

Prunes: Food Network’s Secret Ingredient in Chocolate Cupcakes

September 19, 2017

Prunes have long allowed bakers to reduce fat and sugar in cakes and cookies, but in recent years their functional properties have been overlooked. That may be changing. The September 2017 issue of Food Network Magazine featured prunes in chocolate cupcakes with meringue frosting, and the editors were delighted with the results: “…this dried fruit […]

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Once an “Underdog Fruit,” Prunes now on the Radar of Millennials

September 12, 2017

Prunes have become an emerging go-to snack among health-conscious millennial consumer. Sunsweet’s market studies show that “we’re getting much more traction in the 15 to 25 age group,” says Dane Lance, Sunsweet’s president and CEO. Young consumers like prunes’ portability, fat-free content and low calories count of 100 per serving. However, Sunsweet also touts good news […]

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Formulating Next-Generation Sauces with Lower Sugar and Salt

August 29, 2017

Sauces are great way to add variety to foods, yet many come loaded with sugar, sodium and preservatives. Prune plum ingredients are a whole food, clean-label tool to assist in the formulation of next-generation sauces designed to provide flavor and attractive labels. Depending on the application, the ingredient and the usage level, Sunsweet Ingredients may […]

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The Heat is On: Spicy Flavors Invigorate Meat and Poultry Products

July 12, 2017

Chicago-based Mintel reports that the descriptor “spicy,” as it relates to “hot,” climbed 8 percent between the third quarters of 2015 and 2016. Now that condiments such as sriracha has become mainstream, culinary professionals are looking for new ways to turn up the heat in meat and poultry products. They are looking for global and […]

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Research Shows Prune’s Protective Role Against Disease

May 9, 2017

Studies continue to demonstrate the connection between health and prune consumption. Previous research at Oklahoma State University uncovered a link between gut immunity and bone health. At Experimental Biology in Chicago this past April, Professor Brenda J. Smith of OSU suggested that the polyphenols in prunes coincided with a decrease in inflammation. At the same meeting, […]

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Sunsweet Ingredients Trade Show Appearances June 2017

April 13, 2017

To meet us and learn more about Sunsweet Ingredients, visit us at these upcoming trade shows: June 2-6 IDDBA  in Anaheim, California Booth #2417 June 25-28 IFT in Las Vegas, Nevada Booth #2075

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Getting the Most Out of Shelf Life

March 28, 2017

When it comes to baked goods gone bad, there are three modes of deterioration: staling/moisture migration, microbial growth and fat oxidation. Slowing these processes increases longevity and assists with reducing consumer disappointment and product waste. Staling results from the retrogradation of starch in baked goods. Starch molecules take up water and swell during baking, losing […]

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Fruit and Nuts Build Appeal in Bakery and Snack Products

October 25, 2016

Bakers are meeting consumers’ growing demand for healthier products by finding new ways to incorporate fruits and nuts. With more whole grains and alternative flours, certain fruit ingredients can go beyond providing flavors by also assisting with texture, helping recreate familiar foods with more healthful nutrient profiles. This is especially true with prune ingredients. Read More…

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Eating Prunes Daily May Prevent Bone Loss

March 11, 2016

A new, clinical trial expands on the increasing body of evidence suggesting that dried plums help support healthy bones in postmenopausal women.  “Participants from our study maintained their bone mineral density by eating 5 to 6 dried plums per day, which is a very exciting finding as this can easily be achieved by snacking on […]

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Sauces and Dressings Retooled for Cleaner Labels

May 24, 2015

Innovative flavors drive category growth for condiments, pasta sauce and cooking sauces, but reformulating for a cleaner ingredient deck is also the order of the day…

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Nutrition Research Supports The Benefits Of Dried Plums

March 30, 2015

BOSTON, March 30, 2015 /PRNewswire/ — New research presented at the 2015 Experimental Biology meeting expands on the current body of evidence suggesting that eating dried plums may offer benefits ranging from supporting bone health in post-menopausal women to helping to reduce inflammation in smokers. -Publication: PR Newswire

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Arkansas Phosphate Replacement Research Poster Takes Second At IFT Annual Meeting

November 20, 2013

Research sponsored by the California Dried Plum Board at the University of Arkansas’ Department of Food Science placed second in the Muscle Foods Division at the IFT annual meeting in New Orleans.

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