Dried plums are an ideal fat replacer because they contain:

  • High levels of total dietary fiber (8%)
  • Sorbitol content (at approx., 15%, it serves as an all-natural humectant and helps keep bakery product soft and moist)
  • Malic acid, which acts as a flavor enhancer and preservative

It can be used as a fat replacer in a variety of foods as a healthier, more cost-effective means to sweeten with no difference in taste or texture. Some possible foods include:

  • Whole-grain bread
  • Rolls
  • Muffins
  • Soft cookies
  • Cakes
  • Brownies


Dried plums an outstanding ingredient for meat processing: 

  • Added flavor
  • Antioxidant properties

Dried plums contain both soluble and insoluble pectin, believed to have the ability to entrap flavor components that are gradually released during mastication, and help form a stable film around air and leavening gas during mixing and bench time.

Dried plums have been shown to have the highest total antioxidant power among the most commonly eaten fruits and vegetables (ORAC Method). This antioxidant activity has been linked to:

  • The suppression of microbial development in meat and poultry
  • The reduction of lipid oxidation and warmed-over flavor (WOF)


Research on ground meat that was contaminated with common food-borne pathogens showed that dried plums’ natural anti-microbial properties help make meat and poultry products safer.

As little as 3 percent of plum extract mixed with raw meats are more than 90 percent effective in curbing the growth of pathogens such as:

  • E. coli
  • Salmonella listeria
  • Y. enterocolitica
  • Staphylococcus

Researchers also noted two important facts about prune extract

  • It enhances the moistness of meat
  • Thanks to its neutral flavor, it does not alter or change the taste of the meat