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 […]

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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. […]

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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 […]

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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 […]

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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” […]

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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. […]

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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 […]

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Next-Generation Meat and Poultry Products with Prunes

November 10, 2017

There’s no doubt that the comminuted and formed meet sector has been given new life. Meat processors are embracing innovation and exploring opportunities to create flavorful, premium products made with simple, easy-to-understand ingredients. While using puree from prune plums has been shown to increase the flavor and juiciness of sausages, Sunsweet Ingredients has also found […]

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What’s Next in Condiments

October 12, 2017

The market for condiment and cooking sauces reached $24 billion in 2016, according to a report by market research firm Packaged Facts, and annual retail sales are predicted to grow at a rate of 2% through 2021. What’s changing is the types of sauces that consumers are looking for—and how companies are marketing them.  “Sauces […]

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Study Shows Prunes Make Your Bones Stronger

September 27, 2017

  A recent Reader’s Digest story summarizes a study released last year about how prunes stave off bone loss. The study, published in Scientific Reports, found that mice exposed to radiation had less bone loss if they ate prune powder prior to the exposure compared with than mice who did not eat prune powder. While no […]

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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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Baked Goods Get a Boost with Fruit and Vegetable Powders

September 14, 2017

By using powdered fruit and vegetable powders as a small portion of the total formulation, bakers may be able to elevate a product’s nutritional value, providing consumers with nutrient-dense products in a more straightforward way than handing fresh produce itself. These powders, from powdered blueberries to dried plum powder, also help slim down ingredient labels […]

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