Whether fresh prepared or processed, maintaining food shelf life and eating quality is a never-ending challenge for food formulators. Time, temperature, oxygen, bacteria and other enemies of shelf life and food quality are constantly at work eroding the best efforts of R&D, production and quality assurance.

Prunes, powders, and juice concentrate provide a natural defense against these enemies of food shelf life. Prunes are naturally rich in fiber and high in sorbitol (as much as 25% sorbitol in dried plum powder) to bind and maintain moisture in meat and bakery products. Prunes’ acidic profile, particularly malic acid, along with an exceptionally high antioxidant content fend off the corrupting effects of bacteria and oxygen.