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…
read moreAccording 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 […]
read moreA 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 […]
read moreConsumer 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 […]
read moreInnovative 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…
read moreBOSTON, 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
read moreResearch 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.
read moreRecent research sponsored by the California Dried Plum Board conducted at the University of Arkansas-Fayetteville Food Science Department demonstrated that the addition of dried plum mixtures can be a good substitute for the phosphates currently being used in poultry processing.
read more
