4th August 2020


Prunes can contribute to fat reduction in baked goods, says California Prune Board

The California Prune Board (CPB) is urging food manufacturers and retailers to consider the key role prunes can play in reducing fat content in products, with a soon-to-be-published CPB study showing how including California Prunes in baked goods can help reduce fat by at least 24 per cent.

The call follows a Public Health England evidence review revealing that excess weight can increase the risk of serious illness from Covid-19, and the subsequent series of measures announced by the UK Government to curb obesity.

California Prunes naturally contain a range of vitamins and minerals, including fibre, vitamin K, vitamin B6, copper and manganese, which together form a web of vital functions to support gut and bone health, and the immune system[1]. Prunes are also free of fat and saturated fat, and contain zero salt and only naturally occurring sugars.

Kevin Verbruggen, CPB’s European Marketing Director, explains: “Increasing intake of fresh and dried fruit and vegetables is an important part of achieving a healthy and balanced diet. California Prunes can be used as both a simple, tasty snack and a delicious ingredient, and are available in a range of derivatives, from whole, chopped and diced, to powered, pureed and as concentrate.”

Kevin adds: “We’re urging manufacturers to look at the viability of using California Prunes in food development and culinary applications like baked goods, as a partial substitute for fat and sugar. Using California Prunes to help meet fat reduction targets will not only contribute towards a ‘healthier diet, healthier weight’ policy, but will also support areas of concern affecting retailers and manufacturers, such as the use of ‘Clean Label’ ingredients, sugar reduction and increased awareness of the importance of gut health.”

The Board works globally to raise awareness of its premium prune industry and has already seen sales of California Prunes rise in key markets since last summer, as consumers actively seek out the dried fruit for its versatility as a snack and ingredient.

In the meantime, to help inspire consumers looking for ways to improve their diet over the coming months, the CPB has teamed up with TV chef, author and cookery school owner, Peter Sidwell, to showcase a number of tasty recipes, which use high quality and succulent California Prunes.

Peter says: “California Prune puree is an ideal partial replacement for butter in baking, while the naturally occurring sugars in prunes can be used in place of processed sugar.  They are a high quality and tasty ingredient to have in the cupboard, and are versatile enough to work with and complement sweet and savoury cuisine.”

To find some of Peter Sidwell’s healthy bakes and dishes, visit the California Prune Board’s collection of recipes at https://www.californiaprunes.net/california-prunes-recipes/


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

www.facebook.com/californiaprune /



[1] Vitamin B6,  copper contributes to the normal function of the immune system. Manganese,  vitamin K contributes to the maintenance of normal bones. Prunes are the only natural, whole and dried fruit to achieve an authorized health claim in the EU, which states that 100g of prunes, eaten daily, can contribute to the maintenance of normal bowel function.