Put prunes to work in product development. Our flavorful, functional ingredients can be used in a range of sweet and savory foods. Scroll to see the entire range.Request a Sample
Our versatile line of ingredients make it easy to incorporate prunes into food products.
Made from prune plums before they are dried, this sweet-tart concentrate helps with browning, moisture binding, and sugar reduction.
This sweet and mildly tangy concentrate helps reduce sugar, fat, and sodium in sauces, bakery items, and bars.
Available either diced or whole/pitted, prunes are higher in fiber and lower in sugar than raisins, dates, and cranberries.
This tangy puree is excellent in baking for binding and fat and sugar reduction. It also helps bind moisture in sausages.
This hygroscopic powder is slightly tacky to the touch and can be used for color enhancement, moisture binding, and purge absorption.
These bits are free-flowing, low in water content, and pleasantly sweet. They can be used as an inclusion or hydrated and used as a mild puree.
This sturdy paste can be ground, chopped, or blended with other ingredients. Use it for moisture binding, fat replacement, or texture.
Ever wonder what prune ingredients taste like? James Beard Award-winning author Virginia Willis and Master Chef Daryl Shular join Chef Rick Perez to discuss their potential in the kitchen.Watch Video