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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. Scroll for details.
Request an Ingredient SampleUniversity studies have shown that prune ingredients can take the place of phosphates in moisture binding. These ingredients can also enhance the flavor of meat and poultry while reducing warmed over flavor. It comes down to the unique chemical composition of prunes. These ingredients have been shown to work in everything from sausages and chopped-and-formed products to whole muscle cuts.
Review tried-and-true ways of improving meat and poultry products with prune ingredients.
Get the ArticleFind ratios and information on how to apply prune ingredients to whole-muscle marinades, sausages, and other products in place of phosphates.
Download the manualRecipes, tips, and ideas to inspire product creation with prune ingredients.
The plant-based food category grew more than 200% over the past few years, and more companies are finding ways to make better-tasting meat analogs. Prune ingredients can be part of the ingredient matrix for formulators.
Read MoreThere’s no doubt that the comminuted and formed meet sector has been given new life. Meat processors are embracing innovation…
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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