Advantages of Prunes in Meat and Poultry Products

Blended Mushroom Beef Burger with Dried Plum Puree makes a burger that tastes juicy and rich without as much meat or sodium.
Blended beef-mushroom burgers yields a plant-focused variation on a classic burger. Adding 2% of Dried Plum Puree ensures the burgers stay juicy, cook evenly, and taste better.

Using prunes in meat and poultry products can improve the taste and appearance of everything from burgers to sausages. Here’s how:

  • Dried Plum Powder enhances caramelization. It’s best when mixed into ground meat products or when used as a rub in whole-muscle products.
  • Dried Plum Puree draws out flavor and enhances caramelization in ground meat products, especially sausages. For lean sausages, the puree can boost the moisture, allowing the final product to taste richer without as much fat or salt.
  • Fresh Plum Concentrate helps reduce sodium and sugar in marinades while increasing the shelf life of marinated meat and poultry.

And because all of these ingredients are exceptionally high in antioxidants, they also reduce WOF.

For more ideas, see our ratios and guidelines.

You can also try these recipes:

For more ways to use Sunsweet Ingredients in Meat and Poultry, see: