California Dried Plum Board

Dried Plums Sub for Phosphates in Poultry

Researchers in the University of Arkansas-Fayetteville food science department demonstrated that dried plum mixtures can be used to substitute for phosphates in poultry processing. ...More
September 27, 2010
Posted in News, Fiber
Label-Friendly Meat Shelf-Life Solutions

Long-distance distribution networks and convenience-craving consumers have meat processors exploring methods to extend the shelf life of all types of proteins—from marinated, raw, prepackaged chicken breasts to fully cooked slabs of ribs to simple ground beef. ...More
August 24, 2010
Posted in Articles, Colors, Fiber, Flavor
Reducing Sodium, Maintaining Flavor and Functionality

Hypertension problems seem to be going into hyperdrive, as is the push to reduce the sodium content in processed and foodservice foods. ...More
June 28, 2010
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Texture Solutions for Snack Bars

Snack and nutrition bars used to come in one form: hard. Advances in protein technology and a palette of fruits, syrups, grains and hydrocolloids can now fine-tune the bar’s eating quality, from chewy to crunchy. ...More
May 21, 2010
Posted in Articles, Bakery / Cereal, Colors, Fiber, Flavor
Dried Plum Ingredients for Salt Reduction

The California Dried Plum Board released a technical bulletin detailing how dried plum ingredients offer food manufacturers opportunities to reduce the amount of added salt in formulations without negatively impacting formula flavor objectives. ...More
April 28, 2010
Posted in News, Bakery / Cereal, Flavor