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Using fresh plum concentrate in chimichurri keeps the herbs from oxidizing, improving the appearance of the classic condiment.
In a food processor, process the garlic briefly. Add the parsley, cilantro, chile flakes, oregano, concentrate, red-wine vinegar and salt and pulse or crush until coarsely blended.
As the processor runs, drizzle in the olive oil. Add the parsley and pulse a few more times until combined. Taste, adding salt if necessary.
4 garlic cloves, coarsely chopped
40 g / 2 cups flat-leaf parsley leaves
20 g / 1 cup cilantro sprigs
3/4 teaspoon dried chile flakes
1/4 teaspoon dried oregano
15 ml / 1 tablespoon red wine vinegar
7.5 ml / 1 1/2 teaspoons Fresh Plum Concentrate
1 g / 1/2 teaspoon salt
113 ml / 1/2 cup olive oil
The plant-based food category grew more than 200% over the past few years, and more companies are finding ways to make better-tasting meat analogs. Prune ingredients can be part of the ingredient matrix for formulators.
Read MoreWhen it comes to healthy beverages, formulators often turn to plants. Everything from tea leaves and herbs to many kinds of fruit contain polyphenols, vitamins, and other attributes that are known for keeping us healthy. Yet some good-for-you ingredients can have bitter or astringent flavors, and a beverage has to taste balanced and refreshing for someone to buy it again.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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