News

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 […]

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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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Sunsweet Commemorates 100 Years

June 30, 2017

  Louis Pellier brought the first d’Agen prune plum tree root to California from France during the Gold Rush. The trees took so well to the California climate that soon prune orchards spread throughout northern and central California. This lead to the founding of Sunsweet in 1917, a co-op that would eventually become the #1 […]

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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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How to Make a Better Meatball

January 19, 2017

The average American eats more than 3.7 pounds of meat a week, but this doesn’t mean steak every night. Instead, more consumers are turning to affordable options, such as meatballs and meatloaf. The difference between today’s meatballs and yesterday’s comes down to better flavor and better-for-you ingredients.  On way to achieve a better meatball is […]

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Hiding Fruits and Vegetables in Baked Goods

December 29, 2016

Sometimes the best way to get people to eat fruits and vegetables is to hide them in plain sight–in baked goods. The International Food Information Council Foundation’s 2016 Food and Health Survey found 28% of Americans who responded said they began trying to eat more fruits and vegetables in the past year and 53% said […]

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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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Preserving Meat Color Naturally

August 15, 2016

According to The Power of Meat 2015 study, 65% of consumers sift through meat packages every time they shop, with product appearance being the number two factor when selecting and buying meat and poultry.  (The first is price.) Bright red color typically indicates product freshness, so shoppers often reject ground meat that has begun to […]

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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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