“Prunes are fast becoming the perfect companion in meat-plant blends,” claims California Prune Board
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.
Today’s adventurous consumers are seeking exploration through eating experiences. In line with Innova Market Insights’ number seven trend for 2020, “Hello Hybrids,” which highlights that consumers are highly receptive to hybrid products. There is ample opportunity for blending specific ingredients and getting “the best of both worlds” is fast becoming more appealing to consumers who wish to reduce their meat intake.
Several companies are blending meat and plant-based products amid growing popularity for the category. The nutritional benefits of California Prunes are also a potential lever for consumer buy-in, with just three prunes equivalent to one of the recommended “five-a-day,” the company notes.
Supporting hybrid blends
“Consumers might be looking to cut down on meat consumption, or cut it out entirely, for several reasons and are looking for products which satisfy that need. For some, it’s the search for more sustainable ingredients. For others, it’s to increase intake of fruit and vegetables because of their nutritional profile,” Kevin Verbruggen, the European Marketing Director for the California Prune Board, tells FoodIngredientsFirst.
The nutritional benefits of California Prunes are also a potential lever for consumer buy-in, with just three prunes equivalent to one of the recommended “five-a-day.”“California Prunes are versatile enough that they can be used by manufacturers or consumers in a number of ways, pairing just as well with meat products as with other plant-based ingredients, and even in other products such as baked goods as a substitute for fat and sugar,” continues Verbruggen. They also contain vitamins, minerals and fiber, which makes them even more appealing as an ingredient or a stand-alone snack.
“There is undoubtedly increased innovation from companies blending meat with plant-based products, or creating plant-based only products to satisfy consumers, Verbruggen notes. California Prunes lend a sweetness combined with a fibrous and succulent texture and can work in both meat-plant blends and plant-based products.
“Prunes are rich and smooth, with the ability to enhance both sweet and savory flavors. They are used globally by manufacturers, chefs, bakers and domestic cooks alike and are favored for their versatility in use,” explains Verbruggen. California Prunes have many nutritional benefits thanks to the vitamins, minerals and fiber they contain, which support overall health. “This includes vitamin K, which contributes to the maintenance of normal bones and fiber, which contributes to a healthy digestive system. They are also fat-free, saturated fat-free, salt-free, and contain only naturally occurring sugars.”
When asked about the challenges of formulating with prunes, Verbruggen says there are no seasonal challenges when creating recipes, dishes, or food products with prunes, as they are available year-round. “They are also available whole, diced or pureed, and can be used in sweet and savory dishes, as well as baked goods, pairing well with many different products, from capers through to chocolate,” he adds.
Moreover, California Prunes have a natural sweetness and moisture content, which means you can reduce sugar and even oil in recipes made with prunes and prune puree, comments Verbruggen. “As they contain sorbitol, a natural humectant, they can help add moisture to a range of dishes.”
California Prunes are also cupboard-safe and can be kept for up to a year in cool, dry conditions.
Research supports functionality of prunes
Research conducted for the California Prune Board at the University of Arkansas-Fayetteville Food Science Department, Kansas State University and Texas A&M University in the US, and other centers, has also demonstrated how prunes can be a useful ingredient for food producers in meat products. As a natural phosphate replacer, for example, California Prunes can help improve moisture content, extend shelf life and help produce a higher yield.
“Research has shown prunes are an ideal functional ingredient to include when experimenting with meat-plant blends because of their succulent properties, their fibrous texture and their nutritional profile,” Verbruggen continues. “California Prunes can also help food manufacturers appeal to health-conscious consumers.”
Moreover, registered dietitian and nutritionist, Jennette Higgs, believes prunes can play an essential role in achieving a balanced diet and healthy lifestyle and are an ideal solution for use by food producers. “Prunes are free of salt, fat and saturated fat, and contain only naturally occurring sugars. They are high in vitamin K and manganese, which contributes to the maintenance of normal bones, and 100 g daily can contribute to normal bowel function. They are also high in fiber and potassium and a source of vitamin B6 and copper,” she says.
By Elizabeth Green
