Fat, carbohydrates and calories can be controlled or reduced when using prunes as fillings and icings.

With a glycemic index of 29 +/-4 and a glycemic load of 7, prunes provide confectioners with a natural alternative to improve overall nutrition.

Dried Plums Give Confectioners the Sweet Solution to Reducing Fat

23rd May, 2007

The taste, texture and satisfaction of full-fat confections can now be produced with significant reductions in fat using dried plums.

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California Dried Plums Offer Confectioners a Sweet Solution to Control and Reduce Fat, Calories, Sugar and Carbohydrates

23rd May, 2007

California dried plum purées, powders and juice concentrates provide a complete fruit-based system to balance the nutritional composition of confections with flavour, texture and convenience.

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