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Prunes can reduce fat in baked goods by 24%
date:Aug 06, 2020
nes in food development and culinary applications like baked goods, as a partial substitute for fat and sugar. Using California Prunes to help meet fat reduction targets will not only contribute toward a healthier diet, healthier weight policy, but will also support areas of concern affecting retailers and manufacturers, such as the use of clean label ingredients, sugar reduction and increased awareness of the importance of gut health, he explains.

CPB works globally to raise awareness of its

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