We Know Fiber is Good for Us. Now We’re Finally Learning Why.

January 4, 2018

It’s long been understood that fiber is good for us–it staves off colds and keeps our heart and digestive system in working order. But while the benefits are understood, it’s never been clear why fiber is so great. New research seeks to answer that question by addressing the role of fiber inside our guts. The term “dietary fiber” […]

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New Ingredients Add Heat to Meat

December 30, 2017

Chefs are turning up the heat on their meat dishes, with good reason: the descriptor “spicy” as it relates to “hot” climbed 8% between the third quarters of 2015 and 2016, according to market researcher Mintel.  One of the most seamless ways to add heat to meat and poultry dishes is by applying a sauce. […]

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What’s Next in Clean Label Sweeteners

November 13, 2017

For years, high-fructose corn syrup was the sweetener that food formulators turned to for a variety of reasons: it was inexpensive, and it offered sweetness and sheen to products. But today, the low-cost product competes with a range of sweeteners that carry a healthier image. As consumer needs change and developers scramble to meet those needs—and […]

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Next-Generation Meat and Poultry Products with Prunes

November 10, 2017

There’s no doubt that the comminuted and formed meet sector has been given new life. Meat processors are embracing innovation and exploring opportunities to create flavorful, premium products made with simple, easy-to-understand ingredients. While using puree from prune plums has been shown to increase the flavor and juiciness of sausages, Sunsweet Ingredients has also found […]

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What’s Next in Condiments

October 12, 2017

The market for condiment and cooking sauces reached $24 billion in 2016, according to a report by market research firm Packaged Facts, and annual retail sales are predicted to grow at a rate of 2% through 2021. What’s changing is the types of sauces that consumers are looking for—and how companies are marketing them.  “Sauces […]

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Study Shows Prunes Make Your Bones Stronger

September 27, 2017

  A recent Reader’s Digest story summarizes a study released last year about how prunes stave off bone loss. The study, published in Scientific Reports, found that mice exposed to radiation had less bone loss if they ate prune powder prior to the exposure compared with than mice who did not eat prune powder. While no […]

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Prunes: Food Network’s Secret Ingredient in Chocolate Cupcakes

September 19, 2017

Prunes have long allowed bakers to reduce fat and sugar in cakes and cookies, but in recent years their functional properties have been overlooked. That may be changing. The September 2017 issue of Food Network Magazine featured prunes in chocolate cupcakes with meringue frosting, and the editors were delighted with the results: “…this dried fruit […]

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Baked Goods Get a Boost with Fruit and Vegetable Powders

September 14, 2017

By using powdered fruit and vegetable powders as a small portion of the total formulation, bakers may be able to elevate a product’s nutritional value, providing consumers with nutrient-dense products in a more straightforward way than handing fresh produce itself. These powders, from powdered blueberries to dried plum powder, also help slim down ingredient labels […]

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Once an “Underdog Fruit,” Prunes now on the Radar of Millennials

September 12, 2017

  Prunes have become an emerging go-to snack among health-conscious millennial consumer. Sunsweet’s market studies show that “we’re getting much more traction in the 15 to 25 age group,” says Dane Lance, Sunsweet’s president and CEO. Young consumers like prunes’ portability, fat-free content and low calories count of 100 per serving. However, Sunsweet also touts […]

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Formulating Next-Generation Sauces with Lower Sugar and Salt

August 29, 2017

Sauces are great way to add variety to foods, yet many come loaded with sugar, sodium and preservatives. Prune plum ingredients are a whole food, clean-label tool to assist in the formulation of next-generation sauces designed to provide flavor and attractive labels. Depending on the application, the ingredient and the usage level, Sunsweet Ingredients may […]

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The Heat is On: Spicy Flavors Invigorate Meat and Poultry Products

July 12, 2017

Chicago-based Mintel reports that the descriptor “spicy,” as it relates to “hot,” climbed 8 percent between the third quarters of 2015 and 2016. Now that condiments such as sriracha has become mainstream, culinary professionals are looking for new ways to turn up the heat in meat and poultry products. They are looking for global and […]

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Sunsweet Commemorates 100 Years

June 30, 2017

  Louis Pellier brought the first d’Agen prune plum tree root to California from France during the Gold Rush. The trees took so well to the California climate that soon prune orchards spread throughout northern and central California. This lead to the founding of Sunsweet in 1917, a co-op that would eventually become the #1 […]

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