Studies 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 MoreUsing fruit ingredients in sausages and meatballs goes way beyond inclusions. What was once novel—remember chicken and apple sausages?—is now classic, and meat processors continue innovating to find the next fresh take on sausages.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet