Prunes can reduce fat in baked goods by 24%, says California Prune Board

05 Aug 2020 --- The California Prune Board (CPB) is urging food manufacturers and retailers to consider the key role prunes can play in reducing fat content in products, with a soon-to-be-published company study showing how including California Prunes in baked goods can help reduce fat by at least 24 percent. 

The call follows a Public Health England (PHE) evidence review revealing that excess weight can increase the risk of serious illness from COVID-19, and the subsequent series of measures announced by the UK Government to curb obesity. Last week, NutritionInsight reported that the UK Department of Health and Social Care revealed a raft of measures as part of its anti-obesity strategy to tackle COVID-19. 

PHE has flagged the link between obesity and worse COVID-19 outcomes; however, UK Prime Minister Boris Johnson has admitted his own weight has a bearing and declared a “war on obesity” after spending time in an intensive care unit fighting the virus earlier this year. The government hopes this campaign will encourage those currently overweight to lose 2.5 kg, claiming it “could save the NHS £105 million (US$135 million) over the next five years, and improve people’s lives and overall well-being.”

California Prunes contain a range of vitamins and minerals, including fiber, vitamin K, vitamin B6, copper and manganese.Prunes gather pace
California Prunes naturally contain a range of vitamins and minerals, including fiber, vitamin K, vitamin B6, copper and manganese, which form a web of vital functions to support gut and bone health and the immune system. Prunes are also free of fat and saturated fat and contain zero salt and only naturally occurring sugars. 

“Increasing intake of fresh and dried fruit and vegetables is an important part of achieving a healthy and balanced diet. California Prunes can be used as both a simple, tasty snack and a delicious ingredient. They are available in a range of derivatives, from whole, chopped and diced, to powdered, pureed and as a concentrate,” says Kevin Verbruggen, CPB’s European Marketing Director. 

“We’re urging manufacturers to look at the viability of using California Prunes in food development and culinary applications like baked goods, as a partial substitute for fat and sugar. Using California Prunes to help meet fat reduction targets will not only contribute toward a ‘healthier diet, healthier weight’ policy, but will also support areas of concern affecting retailers and manufacturers, such as the use of clean label ingredients, sugar reduction and increased awareness of the importance of gut health,” he explains. 

CPB works globally to raise awareness of its premium prune industry and has already seen sales of California Prunes rise in key markets since last summer, as consumers actively seek out the dried fruit for its versatility as a snack and ingredient.

In the meantime, to help inspire consumers to improve their diet over the coming months, the CPB has teamed up with TV chef, author and cookery school owner, Peter Sidwell, to showcase several tasty recipes, which use high quality and succulent California Prunes. 

Probiotic Single-Serve Packs featuring Kerry’s GanedenBC30 probiotic active cultures are available as 1.4 oz packs of prunes or apricots.“California Prune puree is an ideal partial replacement for butter in baking, while the naturally occurring sugars in prunes can be used in place of processed sugar. They are a high quality and tasty ingredient to have in the cupboard, and are versatile enough to work with and complement sweet and savory cuisine,” adds Sidwell.

In May, the California Prune Board said that “prunes were fast becoming the perfect companion in meat-plant blends.” Blending meat and plant-based ingredients is gaining traction as consumers who are 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. 

Embracing healthy lifestyles
Meanwhile, in June, dried fruit producer Mariani Packing Company unveiled Probiotic Single-Serve Packs featuring Kerry’s GanedenBC30 probiotic active cultures. Available as 1.4 oz packs of prunes or apricots, the launch was a response to consumer demand for on-the-go concepts. The offerings tap into the burgeoning healthy snacking movement, which is taking shape throughout the F&B industry.

Recent years have seen consumers increasingly turn to healthier food options despite being pressed for time. Innova Market Insights crowned “The Right Bite” as one of its top trends for 2020, with target audiences being consumers seeking to “embrace healthy lifestyles, balance busy schedules or reject their current lifestyles in search of change.”

Healthy snacks, energy-boosting food and drink, and on-the-go food and beverages are all of interest, with high protein and energy claims of particular significance. According to Innova Market Insights data, global snacking launches featuring high protein claims had a CAGR of 16.8 percent between 2015 and 2019. The use of energy and alertness claims rose 13.7 percent over the same period.

Edited by Elizabeth Green