3rd November 2021
California Prune Board urges food industry to leverage potential of prunes
Statistics from the National Diet and Nutrition Survey[1] reveal fibre intake among all age groups remains below current recommendations, with UK adults aged 19-64 achieving just 18.0g per day.
At less than two-thirds of the recommended 30g per day for adults, it’s an issue the California Prune Board (CPB) is keen to help the trade leverage by using its prunes as an ingredient in food manufacture, or as a fixture in the snack and baking aisles.
The California Prune Board has long championed the nutritional benefits of prunes, with just 28g (3-5) of prunes counting as one of the recommended 5-a-day. Furthermore, 100g (10-12) of prunes contain 7g of fibre, with prunes the only natural whole dried food to have obtained an authorised EU health claim[2].
With a fibre-rich diet associated with a lower risk of heart disease, stroke, type 2 diabetes, and bowel cancer[3], and growing consumer interest in digestive health, California Prunes hold real potential for both food manufacturers and retailers.
Esther Ritson-Elliott, Director of International Marketing and Communications for the CPB, explains: “We can help the food sector and retailers appeal to those consumers who are looking for easy ways to boost their fibre intake. As well as fibre, California Prunes also contain a range of vitamins and minerals that play a role in maintaining a healthy immune system and bones, including vitamin B6, copper, vitamin K and manganese.”
As well as helping to increase fibre levels in food manufacture, California Prunes can be used in commercial bakery as a substitute for sugar or fat. Previous research carried out by the CPB has shown that the use of California Prunes as a partial fat replacement can cut fat content by at least 24 percent in baked goods, while the naturally occurring sugars in prunes can be used to partially replace added sugar.
Esther adds: “California Prunes can help manufacturers develop healthier products without compromising on taste, moisture or texture. Digestive health is often cited as the key to overall health and eating a diverse range of fruit and vegetables plays an important role in achieving that. Prunes are versatile enough to be used as an ingredient or as a snack, and with their nutritional profile, they’re a real powerhouse of a product for the industry to make use of.”
To find out more about the benefits of eating California Prunes, visit www.californiaprunes.net
ENDS
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Kathryn Swinglehurst, Apple Tree Communications (ATC) Ltd / E: kath@appletreecomms.co.uk / T: +44 (0) 7775 814156
[1] https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/1019663/Follow_up_stud_2020_main_report.pdf
[2] 100g of prunes, eaten daily, can contribute to the maintenance of normal bowel function
[3] https://www.nhs.uk/live-well/eat-well/how-to-get-more-fibre-into-your-diet/