The California Prune industry can supply the following prune products: bulk prunes, canned prunes, diced prunes, prune bits, prune paste, prune purée, prune butter, prune juice/concentrate, and prune powder.
To obtain product information and prices, please refer to the list of California Prune handlers on this page.
The California Prune Board supports technical and market research that discovers the enhancing effects of prunes on food and drink products. Prunes provide multifunctional benefits including moisture retention, fat reduction and flavour enhancement. These research reports and technical bulletins describe some of the recent and ongoing research on the use of prunes as a food ingredient.
Pastes, purées, Butters
Prune paste is prepared from prunes with an average of 25% moisture content. It is produced both with and without added potassium sorbate, which inhibits mould and spoilage.
Prune paste can be used as an ingredient in a variety of baked and processed goods.
Prune purée is a blend of prunes/prune juice concentrate and water. purée is available as low-moisture (20-25% moisture) to high-moisture (60-70% moisture) and is available in mixed fruit purées and blended with apple or pear purée for products where a lighter colour and milder flavour are desired. Prune butter is strained to yield a smooth, soft paste of butter consistency with naturally occurring sugars only, and zero added sugars. It is flowable and contains no skins or seeds.
Juice & Concentrate
Canned or bottled juice is prepared from a water extract of prunes. Prune and fresh plum juice concentrate are viscous forms of juice, packed at a 70-degree brix minimum. Concentrate can be used in bakery products, syrups/toppings, juice blends, meat/poultry sauces/marinades, and snack foods/energy bars.
Prune powder is made from 100% whole prune solids. It ranges in moisture content from 2-4% moisture. Powder is used in baker mixes, beverage mixes, and seasoning mixes and as a fat replacement in baking. Prune powder can be used in meat and poultry applications to retain moisture, suppress the growth of some pathogens, and extend shelf life. Mixed fruit powders containing blends of prunes with other fruits, such as apples and pears, are also available.
Diced & Bits
Diced prunes are pitted and cut into ¼ – ½ inch pieces by dicing equipment. They go well in most baked products with little or no modification of the formula. A variety of interchangeable coatings, such as dextrose or vegetable oil, are used to make them free-flowing. Prune bits are prepared by dicing from extruded prune paste. Bits contain no preservatives and are free of pit fragments. Low-cost bits can be used to extend the flavour and nutrition of other high-cost ingredients, such as dried tree fruits, nuts and cereals.