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Articles

Boosting Bar Flavors and Textures with Fruits and Nuts

October 2, 2020

According to an article by Jeff Gelski in Food Business News, annual bar sales for the fiscal year ending in July declined .4%, according to Chicago-based market research firm Information Resources. Yet nuts, fruit and protein could help reinvigorate the category when leveraged for their multifunctional attributes, from flavor boosting to texture improvement. “Prunes match […]

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Prune Flavor Pairings

April 28, 2020

Prunes are classic with cheese plates and chocolate desserts, but there’s a great deal more to explore. For starters, prunes have rich flavor and a high concentration of sweetness and acidity, delivering bright, caramel notes in a mellow way that works well with both sweet and savory foods. Prunes also have a concentration of antioxidant […]

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Plant-Based Protein Challenges

December 27, 2019

Plant-based “meats” are made by layering plant-based fats, binders, fruit- and vegetable-based colors and flavors together to yield flavorful protein that can be turned into burgers, meatballs, nuggets, and even seafood. According to some sources, 30% of the meat market today will change over to plant-based foods. Yet crafting products that taste great without meat […]

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Prunes and Satiety

December 19, 2019

Dried fruits are often ruled out of diets because people worry that they are high in sugar. Yet studies have shown that eating prunes may help with satiety and weight loss. Consuming dried fruits in general may help with weight management: one study found that a daily ounce of dried fruits helped reduce abdominal obesity. […]

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Prunes and Cardiovascular Health

December 18, 2019

Prunes support heart health in two ways: protecting arteries and reducing damage from oxidative stress, even in diets that are not considered healthy.

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How to Cook with Prune Ingredients

December 13, 2019

There are a lot of new ways to think about pairing prunes with global flavors. Prunes are proven matches with spices, braised meats, and chocolate desserts. Chefs braise dried plums with duck, serve spiced prunes with pâtés and terrines, and add them to lamb tagine for sweetness. Prunes are also classic pairings with brandy and […]

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Getting Started: Using Sunsweet Ingredients in Baking

December 11, 2019

There are a lot of reasons to get started baking with Sunsweet Ingredients. Rich in fiber, vitamins, and antioxidants, prunes have long been associated with health and wellness, and Sunsweet’s line of ingredients are all made with prunes. When used in baking, prunes can also sweeten with less sugar, reduce fat and calories, replace artificial […]

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Getting Started: Sunsweet Ingredients in Meat and Poultry Applications

December 6, 2019

Using Sunsweet Ingredients in meat applications offers many benefits. Derived from prune plums and packed with sorbitol, antioxidants, and malic acid, Sunsweet Ingredients not only aid in moisture retention but also promote browning and enhance the flavor and texture of meat and poultry.  An Alternative to Phosphates In studies, Sunsweet Ingredients have been proven to […]

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Adding Moisture to Meat

November 19, 2019

Adding moisture to meat is possible with clean-label options, such as using ingredients made from prunes. Traditionally, enhanced meat and poultry products ares injected with a solution of water, salt, and phosphates. The purpose of injecting the meat is to lock in moisture and improve taste and texture, and salt and phosphates are excellent at […]

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Prunes and Bone Health

May 30, 2019

Beyond digestive health, one of the most compelling reasons to eat prunes is to increase bone density and stave off bone loss. How Bone Loss Happens Our bones are in a constant stage formation and breakdown called remodeling. This goes on throughout our lives, even after we’re stopped growing. Each remodeling begins with bone reabsorption, […]

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Prunes and Digestive Health

When it comes to digestion, it’s long been understood that eating prunes leads to a healthy gut. While they’re known for alleviating constipation, they also offer prebiotic benefits, helping a healthy gut stay on track all year long. The combination of fiber, phenolic compounds, and sorbitol within prunes act together to alleviate constipation and improve […]

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Suppressing Warmed-Over Flavor

May 25, 2019

Lipid oxidation is a big concern for meat and poultry processors. When the fat in meat oxidizes, it creates “warmed-over flavor,” imparting an unappetizing wet-cardboard taste on meat or poultry. Exposure to air and light are the main causes of lipid oxidation, but iron and salt can trigger it as well. While lipid oxidation can […]

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