22 May 2020 --- Blending meat and plant-based ingredients is gaining traction as consumers unwilling to give up meat entirely experiment with foods that combine red meat, poultry, or fish with a range of plant-based ingredients like mushrooms, sweet potatoes and dried fruit. As a result, the California Prune Board is flagging prunes as a viable inclusion for manufacturers looking for high-quality, plant-based ingredients, without compromising on the taste or texture of a meat-plant hybrid product.
