There are many fruit products that use the term "superfruit" to describe their antioxidant composition. Prunes, however, emphasize to food designers that the value of prunes' antioxidants is more functional, forming a complete fruit-based system along with prunes' fiber, sorbitol and malic acid to improve the nutritional value of processed foods.

Prunes’ composition becomes most important when food designers formulate to remove negative food characteristics such as fat, calories, sodium, and others that consumers and foodservice operators seek to reduce or eliminate. These nutritional improvements are achieved naturally resulting in cleaner labels and menu descriptions.