Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 4

Q&A: Culinary Insight
Learn how prune plum ingredients contribute nutrition and
function to comminuted and formed meats, including burgers,
meatballs and sausages.
Developing new burgers, meatballs and sausages to
meet the needs of today's flavor-adventure-seeking
health and wellness consumer is more of an art than
a science, according to Rick Perez, research and
development chef and spokesperson for Sunsweet
Growers Inc., Yuba City, Calif. Meat+Poultry spoke
with Chef Perez to better understand how prune plum
ingredients can assist with formulating next-generation
comminuted and formed meats.

Meat+Poultry: What differentiates Sunsweet's ingredients from other products in the marketplace?
Chef Rick Perez: Our ingredients are derived from the
French D'Agen prune plum variety. They are farmed,
harvested and processed using proprietary technology to produce an array of non-GMO ingredients.
Our Amaz!n™ Plums are distinguished from common
table plums by their high levels of natural sorbitol,
desirable acids, fiber and antioxidants. Eaten fresh or
dried, they are among the world's healthiest foods.
At the same time, their rich flavor, deep color, smooth
texture and bright acidity inspire a range of culinary
applications, including burgers, meatballs and sausages. That's why we call our plums nature's richest
fruit. We recognize their exceptional levels of flavor,
nutritional components and antioxidant phenolic
compounds (up to 150 milligrams per 100 grams).
What also differentiates our ingredients is the variety

we provide. By processing prune plums into juice concentrates, powders and purees, we turn this rich fruit
into a hard-working ingredient for any foodservice or
research and development kitchen.
M+P: How do prune plum ingredients allow for the removal of phosphates in comminuted and formed meat
products?
RP: Prune plums can be used as an alternative to phosphates in meat and poultry processing. The probable
cause is the unique chemical compositions of prune
plums, which have high levels of sorbitol and fiber. As
a humectant, sorbitol attracts moisture. Meanwhile,
fiber absorbs moisture, holding it in place. Prune plums
also do not dramatically change the pH of the protein,
which can also impact moisture binding. Removing
phosphates from an ingredient statement and adding
prune plums helps clean up the label. Consumers know



Table of Contents for the Digital Edition of Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017)

Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 1
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 2
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 3
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 4
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 5
Sunsweet Amaz!n Plums -- Formulating Premium Burgers, Meatballs and Sausages (November 2017) - 6
https://www.nxtbook.com/sosland/sunsweet/taking-plant-based-to-the-next-level-sunsweet-2021
https://www.nxtbook.com/sosland/sunsweet/2017_11_01
https://www.nxtbook.com/sosland/sunsweet/2017_08_01
https://www.nxtbookmedia.com