30 January 2020

California Prunes help consumers savour, sweeten and snack their way to a plant-based diet

With Veganuary drawing to a close, the California Prune Board is encouraging those consumers who have taken part to think about how they can continue to incorporate plant-based foods in their diets.

According to figures from the non-profit organisation, Veganuary, a quarter of a million people signed up to take part last year, and 2020’s figures look set to exceed this.  With six out of 10 of those who have taken the ‘Veganuary pledge’ aiming to stay vegan, the California Prune Board, which works globally to raise awareness of the sunshine state’s premium prune industry, is highlighting how California Prunes can play a key and delicious role in an ongoing plant-based diet.

Kevin Verbruggen, European Marketing Director for the California Prune Board, explains: “We want to show consumers who plan to remain vegan – and those who simply want to follow a more plant-based diet – exactly how tasty and nutritious California Prunes are.  They’re also extremely versatile, and can be used as an ingredient in a range of sweet and savoury dishes, or as a simple snack.

“Our latest blog includes tips from registered dietitian and nutritionist, Jennette Higgs, on how to get the best from a plant-based diet. In addition, we’re delighted to have teamed up once again with chef, baker and author Peter Sidwell, who has created a delicious vegan recipe containing succulent California Prunes.

“Peter’s Vegan Falafel with Salted Coconut Yoghurt, California Prunes and Mint is simple to make, and has a lovely texture and flavour. For those who signed up for Veganuary or who want to add more vegan dishes into their cooking repertoire, it’s a delicious recipe, which packs a plant-based punch.”

In addition to highlighting how versatile California Prunes are to consumers, the California Prune Board is urging food producers to consider using prunes to enhance their meat-alternative products, or as an ingredient in the creation of vegan foods, especially as the trend looks set to continue.

Jennette says: “Prunes can add density and succulence to a dish, and help retain moisture, due to their high fibre and sorbitol content. Their flavour-enhancing properties, texture, subtle sweetness and dark colour can improve a more traditional vegan meat alternative, or a vegan dish in its own right, and having a long shelf life, there’s less food waste!”

For consumers looking to enrich their diet, California Prunes are the only natural, whole and dried fruit to have achieved an authorised health claim in the EU[1]. California Prunes are also an excellent source of vitamin K and a source of manganese,  which contributes to the maintenance of normal bones, as well as potassium, which helps maintain normal blood pressure.

For more information on California Prunes and their latest blog, visit www.californiaprunes.co.uk/keeping-it-vegan-after-veganuary/

For Peter Sidwell’s Vegan Falafel with Salted Coconut Yoghurt, California Prunes and Mint recipe, follow www.californiaprunes.co.uk/recipes/vegan-falafel-with-salted-coconut-yoghurt-california-prunes-and-mint/


Kathryn Swinglehurst, Apple Tree Communications (ATC) Ltd                                                                                                        E:  kath@appletreecomms.co.uk / T: +44 (0) 7775 814156


[1] Prunes are the only natural, whole and dried fruit to have achieved an authorised health claim in the EU, which states that prunes contribute to normal bowel function when 100g are consumed daily.