- 1. Sunsweet Ingredients Dried Plum IngredientsFor Animal
Protein Products NaturalMultifunctionalCost Effective
2. DRIED PLUM INGREDIENT HISTORY
- Changes in food processor R&D strategy
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- Consumer demand for food at home/away from home
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- More ingredient options: flavor, texture, uniqueness, etc.
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- Expanded product benefits, i.e., natural, healthy, fewer
unacceptable ingredients (fat, trans fat, sodium, etc.)
3. DRIED PLUM INGREDIENT HISTORY
- Shift Dried Plum ingredient strategy from formulainclusionto
formulaingredient
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- Minimally processed/natural characteristics
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- Targeted applications and benefits, i.e., fat replacement,
moisture retention, shelf life, phosphate replacement, etc.
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- Low usage levels, less visibility in final formula
4.
- Composition/Characteristics
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- La Petite dAgen, aunique plum variety that fully ripens on the
tree without fermenting prior to harvesting
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- sorbitol (15%), powder 25%
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- Low glycemic index 29 (+/-4), glycemic load 10
5. INTRODUCTION
- Antioxidant activity (USDA)
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- ORAC value 8577 per 100 grams
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- Plum Juice Concentrate ORAC higher value: 13,040 per 100
grams
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- Antioxidants mostly chlorogenic and neochlorogenic acids
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- Contributes to maintaining shelf life
6. INTRODUCTION
- Dried plum ingredient forms recommended for animal protein
applications
7. About Sunsweet
- Sunsweet Growers is the worlds largest handler of dried tree
fruits.
- A grower-owned cooperative representing more than a third of
the dried plum market world-wide.
- Processes more than 50,000 tons of dried plums annually.
8. INTRODUCTION
- Sunsweet Dried PlumMeat Protein Benefits
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- Extend shelf life and shelf quality
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- Flavor enhancer/potentiator
9. WHY CONSIDER ADDINGSUNSWEET DRIED PLUMS?
- Consumers/foodservice operators demanding value-added
proteins
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- Natural ingredients, real foods
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- Sensory improvements, fresh like flavor, expanded flavor
experiences
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- Cost reduction: ingredient, labor, shelf life
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- Cleaner labeling/short, simple menu descriptions
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- Result: Competitive advantage
10. MEAT & POULTRY APPLICATIONS
- Meat Protein Applications
- Incorporate into formulas
11. MEAT & POULTRY APPLICATIONS
- Increase the value of underutilized meat cuts
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- Value-added options grew at supermarkets from 4% of total meat
case packages in 2002 to 10% in 2007.
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- Value-added chicken only accounts for 7% of chicken, but new
chicken options are appearing in the frozen food aisles as well as
in delis.
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- Value-added pork options have doubled their package share in
the past three years from 12% of packages in 2004 to 23% in
2007.
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- Turkey saw a 5% increase in the category with 19% of packages
including an added flavor or ingredient compared with 14% in
2004.
12. MEAT & POULTRY APPLICATIONS
- Moisture binding properties
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- The result of dried plum fiber + sorbitol
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- Fiber + sorbitol attract and then hold moisture during
cooking
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- Turkey, chicken, pork, lamb
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- Pre-cooked meats frozen or refrigerated
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- Pre-cooked meats and entrees held under heat until serving
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- Low-fat proteins properly cooked are still moist and juicy
13. MEAT & POULTRY APPLICATIONS
- Moisture binding properties
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- Pre-cooked, frozen hamburgers research
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- 80/20% beef, isolated soy protein, 3% dried plum puree
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- 17.8% more moisture than control
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- 15.8% less moisture loss than control
14. MEAT & POULTRY APPLICATIONS
- Moisture binding properties
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- All beef hot dogs (28% fat) research
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- 3.5% dried plum puree and 5% dried plum/apple puree
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- 3.5%: 4.9% more moisture than control, 23.7% less moisture
loss
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- 5%: 8.4% more moisture than control, 47.1% less moisture
loss
15. MEAT & POULTRY APPLICATIONS
- Kansas State Antimicrobial Research
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- The addition of dried plums can control food borne pathogens in
uncooked meat mixtures.
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- All inoculated pathogens in ground beef decreased by 1-2 log
CFU/g (90-99%) and decreased in total aerobic count.
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- In cooked meats, any recontamination can be further controlled
by the preservation effects of dried plumsInternational Review of
Food Science & Technology 1/10
16. MEAT & POULTRY APPLICATIONS (Antimicrobial Research
Results) 17. MEAT & POULTRY APPLICATIONS
- Kansas State Shelf Life Research
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- The addition of dried plums can control the growth of normal
flora found in meat.
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- Various dried plum products evaluated in 80/20 raw ground beef
at 6%.
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- After 13 days, the presence of normal flora was 99% less than
the control.5/02
18. MEAT & POULTRY APPLICATIONS (Shelf Life Research
Results) 19. MEAT & POULTRY APPLICATIONS
- Texas A&M Lipid Oxidation Research
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- Dried plums used at 3% or 6% levels was as effective as BHA/BHT
for retarding lipid oxidation precooked (PR) or precooked frozen
(PF) pork sausage.
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- Dried plums used at 6% was even more effective than BHA/BHT for
retarding oxidative rancidity in PF pork sausage patties.
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- All treatments increased moisture and decreased fat content of
raw pork sausages, while the addition of 6% dried plums reduced
cook yields.
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- Journal of Food Science 6/08
20. MEAT & POULTRY APPLICATIONS
- Texas A&M Lipid Oxidation Research
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- Sensory evaluations indicated that pork sausage patties with 3%
dried plum puree or dried plum/apple puree were liked as well as
the control.
21. MEAT & POULTRY APPLICATIONS
- Texas A&M Whole Muscle Research
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- These results indicate that 2.5 per cent fresh plum juice
concentrate or dried plum juice could be incorporated into
precooked beef roasts to reduce lipid oxidation and potentially,
warmed-over flavor
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- Journal Of Meat Science 12/08
22. MEAT & POULTRY APPLICATIONS
- Texas A&M Alternative Antioxidant Research
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- The addition of 3% dried plum powder alone and combined with
0.05% rosemary extract for use as an alternative natural
antioxidant suppressed the effects of lipid oxidation in turkey
breakfast sausage while maintaining acceptable sensory attributes
over long term frozen storage when compared to rosemary extract and
control sausage links.6/09
23. MEAT & POULTRY APPLICATIONS
- University of Arkansas Phosphate Replacement Research
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- Overall, all experimental marinades were found to improve or
have similar sensory characteristics when compared to the phosphate
control on boneless/skinless chicken breast fillets.
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- The treatment that consisted of a 1:1 plum fiber and dried plum
powder phosphate substitute, consistently was found to be
comparable to the phosphate control for all measured attributes.
Therefore, these ingredients can potentially be used as a
substitute for alkaline phosphates in standard marinades.3/11
24. Arkansas Research 25. Arkansas Research 26. LABELING
- Dried plum puree, dried plum powder, dried plum fiber and fresh
plum juice concentrate are typically labeled as Plum Puree Plum
Powder, Plum Fiber or Plum Concentrate.
- Due to the composition of the product and the low percentage of
usage, the flavor of fresh plum juice concentrate is
non-characterizing, that is it does not impart a flavor of its own
but rather enhances other added flavors as well as the natural
protein flavors.
27. SENSORY
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- Non-characterizing flavor
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- Combines with added flavor systems
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- Dried plums enhance total flavors
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- Rounds out savory flavors
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- Retains moisture and natural flavors
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- Maintains flavors after processing
28.