Prunes naturally contain high levels of fiber, sorbitol and malic acid. These components allow prunes to function as a fat substitute, inhibit mold development, add humectancy and extend shelf life.

Research Articles & Bulletins
Take a Bite Out of the 100-Calorie Snack Market with Prunes
Prunes Extend the Shelf Life of Food Service Breakfast Baked Goods
Prunes Offer Bakers Innovative Solutions to Control and Reduce Fat, Calories, Sugar and Carbohydrates While Extending Shelf Life
Prunes….Natural Alternative to Reduce Trans Fats in Baked Goods
Prunes Create Bakery Products that are Fit for Life
The Do’s and Don’ts for Making Reduced-Fat Baked Goods Using Dried Plums
Alternative Prune-Based Fat Replacers
Prunes: A Multifunctional Bakery Ingredient
Using Prune Juice Concentrate in Whole Wheat Bread and Other Bakery Products