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Prune ingredients can aid in moisture retention, help suppress warmed-over flavor, and promote caramelization for better-tasting meat and poultry products. Scroll for details.
Request an Ingredient SampleUniversity studies have shown that prune ingredients can take the place of phosphates in moisture binding. These ingredients can also enhance the flavor of meat and poultry while reducing warmed over flavor. It comes down to the unique chemical composition of prunes. These ingredients have been shown to work in everything from sausages and chopped-and-formed products to whole muscle cuts.
Review tried-and-true ways of improving meat and poultry products with prune ingredients.
Get the ArticleFind ratios and information on how to apply prune ingredients to whole-muscle marinades, sausages, and other products in place of phosphates.
Download the manualRecipes, tips, and ideas to inspire product creation with prune ingredients.
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Read MorePrunes have long been used on cheese plates and chocolate desserts, but there’s a number of other ways to leverage their mellow, sweet flavor in both sweet and savory applications.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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