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, […]

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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

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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 […]

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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 […]

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Hiding Fruits and Vegetables in Baked Goods

December 29, 2016

Sometimes the best way to get people to eat fruits and vegetables is to hide them in plain sight–in baked goods. The International Food Information Council Foundation’s 2016 Food and Health Survey found 28% of Americans who responded said they began trying to eat more fruits and vegetables in the past year and 53% said […]

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Fruit and Nuts Build Appeal in Bakery and Snack Products

October 25, 2016

Bakers are meeting consumers’ growing demand for healthier products by finding new ways to incorporate fruits and nuts. With more whole grains and alternative flours, certain fruit ingredients can go beyond providing flavors by also assisting with texture, helping recreate familiar foods with more healthful nutrient profiles. This is especially true with prune ingredients. Read More…

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Preserving Meat Color Naturally

August 15, 2016

According to The Power of Meat 2015 study, 65% of consumers sift through meat packages every time they shop, with product appearance being the number two factor when selecting and buying meat and poultry.  (The first is price.) Bright red color typically indicates product freshness, so shoppers often reject ground meat that has begun to […]

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Eating Prunes Daily May Prevent Bone Loss

March 11, 2016

A new, clinical trial expands on the increasing body of evidence suggesting that dried plums help support healthy bones in postmenopausal women.  “Participants from our study maintained their bone mineral density by eating 5 to 6 dried plums per day, which is a very exciting finding as this can easily be achieved by snacking on […]

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Product Innovation with Fruit

March 10, 2015

Consumer trends are creating opportunities to formulate with fruit. From using coconut cream and prunes in yogurt innovation to adding raisins and apples to keep baked snacks fresh for a longer time, more companies are finding ways to leverage the natural properties of fruits. Prunes are especially helpful in as an ingredient in yogurt, providing […]

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Sauces and Dressings Retooled for Cleaner Labels

May 24, 2015

Innovative flavors drive category growth for condiments, pasta sauce and cooking sauces, but reformulating for a cleaner ingredient deck is also the order of the day…

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Nutrition Research Supports The Benefits Of Dried Plums

March 30, 2015

BOSTON, March 30, 2015 /PRNewswire/ — New research presented at the 2015 Experimental Biology meeting expands on the current body of evidence suggesting that eating dried plums may offer benefits ranging from supporting bone health in post-menopausal women to helping to reduce inflammation in smokers. -Publication: PR Newswire

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Arkansas Phosphate Replacement Research Poster Takes Second At IFT Annual Meeting

November 20, 2013

Research sponsored by the California Dried Plum Board at the University of Arkansas’ Department of Food Science placed second in the Muscle Foods Division at the IFT annual meeting in New Orleans.

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