The California Prune Board supports technical and market research that discovers the effects of prunes on enhancing food and beverage products.
Prunes provide multifunctional benefits including moisture retention, fat reduction, and flavour enhancement. In meat products, they also provide beneficial antimicrobial and antioxidant properties. These research reports and technical bulletins describe some of the recent and ongoing research on the use of prunes as a food ingredient.
Browse research and bulletins from the following categories: