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.