Research & Bulletins
The California Dried Plum Board supports technical and market research that discovers the effects of dried plums on enhancing food and beverage products. Dried plums provide multifunctional benefits including moisture retention, fat reduction and flavor enhancement. In meat products they also provide beneficial antimicrobial and antioxidant properties. These research reports and technical bulletins describe some of the recent and ongoing research on the use of dried plums as a food ingredient.
Browse research and bulletins from the following categories: