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Create feel-good food with Sunsweet. Our prune ingredients can improve flavor and texture in a wide range of products while also minimizing sugar, salt, fat, and artificial ingredients.
This site is designed for R&D professionals. For Sunsweet’s consumer site, please visit Sunsweet.com
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At Sunsweet, we have more than a century’s worth of experience growing prunes. In 1917, a group of farmers founded the California Prune and Apricot Growers Association, which evolved into the grower-owned cooperative known today as “Sunsweet.” Even after after 100 years in business, Sunsweet’s mission has always been the same: to provide great eating experiences and good health.
Our versatile line of ingredients make it easy to incorporate prunes into food products.
Made from prune plums before they are dried, this sweet-tart concentrate helps with browning, moisture binding, and sugar reduction.
This sweet and mildly tangy concentrate helps reduce sugar, fat, and sodium in sauces, bakery items, and bars.
Available either diced or whole/pitted, prunes are higher in fiber and lower in sugar than raisins, dates, and cranberries.
This tangy puree is excellent in baking for binding and fat and sugar reduction. It also helps bind moisture in sausages.
This hygroscopic powder is slightly tacky to the touch and can be used for color enhancement, moisture binding, and purge absorption.
These bits are free-flowing, low in water content, and pleasantly sweet. They can be used as an inclusion or hydrated and used as a mild puree.
This sturdy paste can be ground, chopped, or blended with other ingredients. Use it for moisture binding, fat replacement, or texture.
Chef Rick Perez walks through our range of ingredients, including prune puree, powder, and concentrates.
Watch VideoRecipes, tips, and ideas to inspire product creation with Sunsweet prune ingredients.
Our prune ingredients work in a range of foods, from sausages and marinades to cookies, granola bars, sauces, and more.
Prune ingredients can sweeten with less sugar, improve texture with less fat, replace artificial caramel coloring, and more.
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Prune ingredients can aid in moisture retention, help suppress warmed-over flavor, and promote caramelization for better-tasting meat and poultry products.
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When used in sauces, marinades, and seasoning rubs, prune ingredients enhance flavor with less sugar and salt. The end results are better tasting, healthier sauces.
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Prunes play well with a range of sweet and savory foods. From savory braises to chocolates, prunes can add rich texture and subtle, tangy flavor.
Learn MorePlant-based “meats” are made by layering plant-based fats, binders, fruit- and vegetable-based colors and flavors together to yield protein that…
Read MoreStudies have shown that the high levels of antioxidant phenolic compounds in prune plums—mainly neochlorogenic and chlorogenic acids— suppress the formation of warmed-over flavor.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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