Prunes contain 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
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