*/ ?>


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 […]

read more

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 […]

read more

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 […]

read more

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 […]

read more

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 […]

read more

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 […]

read more

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 […]

read more

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 […]

read more

Research Shows Prune’s Protective Role Against Disease

May 9, 2017

Studies continue to demonstrate the connection between health and prune consumption. Previous research at Oklahoma State University uncovered a link between gut immunity and bone health. At Experimental Biology in Chicago this past April, Professor Brenda J. Smith of OSU suggested that the polyphenols in prunes coincided with a decrease in inflammation. At the same meeting, […]

read more

Sunsweet Ingredients Trade Show Appearances June 2017

April 13, 2017

To meet us and learn more about Sunsweet Ingredients, visit us at these upcoming trade shows: June 2-6 IDDBA  in Anaheim, California Booth #2417 June 25-28 IFT in Las Vegas, Nevada Booth #2075

read more

Getting the Most Out of Shelf Life

March 28, 2017

When it comes to baked goods gone bad, there are three modes of deterioration: staling/moisture migration, microbial growth and fat oxidation. Slowing these processes increases longevity and assists with reducing consumer disappointment and product waste. Staling results from the retrogradation of starch in baked goods. Starch molecules take up water and swell during baking, losing […]

read more

How to Make a Better Meatball

January 19, 2017

The average American eats more than 3.7 pounds of meat a week, but this doesn’t mean steak every night. Instead, more consumers are turning to affordable options, such as meatballs and meatloaf. The difference between today’s meatballs and yesterday’s comes down to better flavor and better-for-you ingredients.  On way to achieve a better meatball is […]

read more