Foodservice operators can choose either California Dried Plums, a tasty, energy-rich snack, or prune juice or other further processed dried plum products as multifunctional ingredients for on-premise and processed food use.
Packed full of carbohydrates, vitamins, minerals and fiber, pitted dried plums make a convenient, anytime snack for customers of all ages. Dried plum puree is widely utilized as a fat substitute for baked goods, all the more popular because of its ability to maintain and improve flavor in reduced-fat cookies, cakes and desserts. As a fruit ingredient in baked goods, sauces, marinades and poultry stuffing, dried plums enhance the taste and texture of foods. When specified in processed meats, such as sausages, precooked hamburgers, turkey patties and many others, dried plums help retain juiciness, meaty flavor and appeal.
The naturally occurring organic acids in dried plums, combined with one of the highest antioxidant powers of the most commonly eaten fruits and vegetables, have been linked to the suppression of microbial development in meats. Research also points to the effectiveness of dried and fresh plums in alleviating the "warmed-over flavor" (WOF) that characterizes most cooked and reheated meat products.