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Prunes touted as low-fat food additive.

Prunes touted as low-fat food additive: The California Prune Board, the largest prune group in the world, is courting the U.S. meat industry to use its prune puree in hot dogs, precooked hamburgers and pizza toppings. The prune has virtually no fat or cholesterol. Processed meats and baked goods prepared with prune puree retain moisture and are more palatable than comparable low-fat foods, prune promoters say. The low-fat prune has a natural moisture retention characteristic that keeps cooked meats moist while retaining flavor. As things stand now, less than 2 percent of California's 200,000 tonne annual prune production is processed into puree. USDA has bought prune puree as an additive in baked goods for school lunch programs, and just recently began buying puree-treated hamburgers.
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Publication:Food & Drink Weekly
Geographic Code:1USA
Date:Oct 5, 1998
Words:126
Previous Article:U.S. consumers gobble down 25 pounds of treats a year.
Next Article:Worthington Foods, Inc.
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