Product Innovation with Fruit

March 10, 2015

Consumer trends are creating opportunities to formulate with fruit. From using coconut cream and prunes in yogurt innovation to adding raisins and apples to keep baked snacks fresh for a longer time, more companies are finding ways to leverage the natural properties of fruits. Prunes are especially helpful in as an ingredient in yogurt, providing […]

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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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Dried Plums—Natural Replacement For Phosphates In Meat Products

Recent research sponsored by the California Dried Plum Board conducted at the University of Arkansas-Fayetteville Food Science Department demonstrated that the addition of dried plum mixtures can be a good substitute for the phosphates currently being used in poultry processing.

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