What makes prunes such an effective meat ingredient? Prunes naturally contain high levels of fiber, sorbitol and malic acid. Prunes have also been shown to have one of the highest antioxidant activities of the leading common fruits and vegetables.

These components allow prunes to retain meat moisture, suppress the growth of various meat pathogens, enhance savory flavors and control the development of lipid oxidation or warmed-over flavor in processed meats. Available as purees, powders and juice concentrate, prunes can be used in most meat applications.