Retaining the Goodness of Fruit

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. Read the article for more on how to use Sunsweet prune-based ingredients in […]

read more

Nigella Lawson’s Bacon-Wrapped Prunes for Holiday Entertaining

December 13, 2018

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. In this article, the Guardian rounds up the 20 best Christmas party entertaining recipes. Get the recipe here. 

read more

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 […]

read more

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.  

read more

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 […]

read more

Boosting Health Profiles of Snacks and Baked Goods with Fruit Ingredients

February 20, 2018

To meet consumer demand for healthier foods, snack makers and bakeries are looking to incorporate more fruit ingredients into their products, from concentrated juices to powders and dried fruit. Each fruit delivers different benefits, according to an article in British magazine Snack Food and Wholesale Bakery. Quoted in the story is Chef Peter Sidwell, founder of […]

read more

Prunes with Cardamom and Orange in the Irish Times

February 15, 2018

Carmel Somers, the chef/owner of Good Things, a cafe in Skibbereen in Ireland’s County Cork, includes a recipe for cooked prunes in a piece for the Irish Times about eating better in the new year. “I love prunes and eat them most days for breakfast when soft fruit season is over,” she says in the article. […]

read more

New British Study Confirms Eating 80 grams of Prunes Boosts Gut Health

February 2, 2018

When it comes to health and digestion, prunes are known for being 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. In a new study from London’s Kings College, researchers […]

read more

Prune Puree Gains Ground as a Functional Ingredient in Japan

January 11, 2018

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 […]

read more

We Know Fiber is Good for Us. Now We’re Finally Learning Why.

January 4, 2018

It’s long been understood that fiber is good for us–it staves off colds and keeps our heart and digestive system in working order. But while the benefits are understood, it’s never been clear why fiber is so great. New research seeks to answer that question by addressing the role of fiber inside our guts. The term “dietary fiber” […]

read more

New Ingredients Add Heat to Meat

December 30, 2017

Chefs are turning up the heat on their meat dishes, with good reason: the descriptor “spicy” as it relates to “hot” climbed 8% between the third quarters of 2015 and 2016, according to market researcher Mintel.  One of the most seamless ways to add heat to meat and poultry dishes is by applying a sauce. […]

read more

What’s Next in Clean Label Sweeteners

November 13, 2017

For years, high-fructose corn syrup was the sweetener that food formulators turned to for a variety of reasons: it was inexpensive, and it offered sweetness and sheen to products. But today, the low-cost product competes with a range of sweeteners that carry a healthier image. As consumer needs change and developers scramble to meet those needs—and […]

read more


For questions, requests for samples, or more information on Sunsweet Ingredients, reach out to us.