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Prunes can reduce fat in baked goods by 24%
date:Aug 06, 2020
The California Prune Board (CPB) is urging food manufacturers and retailers to consider the key role prunes can play in reducing fat content in products, with a soon-to-be-published company study showing how including California Prunes in baked goods can help reduce fat by at least 24 percent.

The call follows a Public Health England (PHE) evidence review revealing that excess weight can increase the risk of serious illness from COVID-19, and the subsequent series of measures announced by the

12/22 07:47