NATURAL FRUIT AND FIBRE
Exploiting the links between the natural and fruit super trends and
fibre’s potential as a digestive health ingredient
Jennette Higgs
Consultant Nutritionist and Registered Dietitian
On behalf of The California Prune Board
www.californiaprunes.co.uk
Definitions
• Traditional dried fruits- no added sugar: dates, figs, prunes, raisins, apricots, peaches, apples and pears
• Sugar infused dried fruits: blueberries, cranberries, cherries, strawberries and mangoes
• Candied fruit: papayas and pineapples
• Prunes further submission with more evidence, authorised Jun 2013
• 1st round EU Article 13.1 general function claims, 2012- 95% rejected. Prunes used in political debate over EFSA process!
“Eating 100g (8-12) of prunes every day as part of a balanced diet contributes to normal bowel function”
‘UK MEP…. challenged European Commissioner for
Health and Consumer Policy……to a prune eating contest
in an adhoc, non-double blind, non-placebo controlled trial
to demonstrate the digestive health benefits of the fruit’. By Shane Starling, 20-Jan-2012 http://www.nutraingredients.com/Regulation/Prune-
rejection-provokes-piqued-UK-MEP-into-prune-eating-rumpus
Prunes are the only whole fruit for which an authorised health claim can be made
– RTE hand-held snack to carry a digestive health claim for the general population
– RTE food to carry a health claim for normal bowel function that can be eaten on it’s own
“Eating 100g (8-12) of prunes every day as part of a balanced diet contributes to normal bowel function”
Why is this prune health claim so important?
Prunes have market potential as:
• Functional fruit snack
• Natural ingredient in other foods
Laxative sales GB: ~£42M/yr prescribed Plus ~£50M/yr OTC!
Add fibre Add digestive functionality Add nutrition- K, Cu, Vit B6, Vit K Replaces sugar and fat Antioxidant, antimicrobial, extends shelf life
Digestive effects due to:
• High fibre (7.1g/100g): 57% Insoluble; 43%Soluble fibre
• Prunes = highest sorbitol among common foods
• Rich in polyphenols: chlorogenic acid & neochlorogenic acid
• Prebiotic effect: all above = fermentation substrate
Prunes are at least as effective as psyllium for chronic constipation and “should be considered as a first line therapy” (Attaluri et al, 2011)
“In healthy individuals, prunes seem well tolerated and significantly increase stool weight and bowel movements……prunes have potential health benefits in the UK where average stool weight is low”
(Lever, et al, 2014 Summer mtg Nut Soc )
Prunes are one of highest food sources of sorbitol Food Sorbitol g/100g Serving size, g g/serving
Sugarless gum 41.9 2 gum strips, 4 1.7
Dried plum, prune 10.8 - 12 0.25 cup, 80 8.7 - 9.6
Horseradish sauce (wasabi) 11.1 1 tsp, 5 0.6
Dried pear 8.1 6 pieces, 2 2.2
Dried apricot 6 0.5 cup, 67 4.1
Blackberries 4.1 10 berries, 50 2.1
Plum 0.6 - 2.4 1 fruit, 66 0.4 - 1.6
Pear 2.3 1 fruit, 166 3.8
Cherries 0.7 - 2.1 5 cherries, 35 0.3 - 0.7
Dried apple 1.9 0.5 cup, 45 0.9
Apricot 0.8 - 1.2 1 fruit, 12 0.9 - 1.3
Dried, shredded coconut 0.6 0.5 cup, 37 0.2
Sweetcorn 0.5 1 cob, 85 0.4
Broccoli 0.4 1 cup, 94 0.4
Capsicum 0.4 1 cup, 102 0.4
Brussel sprouts 0.2 1 cup, 164 0.3
Cabbage 0.2 1 cup, 94 0.2
Yao CK, Tan HL, van
Langenberg DR, Barrett
JS, Rose R, Liels K,
Gibson PR, Muir JG.
(2014) J Hum Nutr Diet.
27(2); 263-275
Myths: dried fruit more sugar than fresh?
One plum becomes one prune, with
the water removed, so the
calorie content remains the same!
Prune Plum Prune Plum Prune Plum
100g 100g 100kcal (41.5g)
100kcal (218g)
5-a-day ptn = 3 prunes
28.5g
5-a-day ptn = 2 plums 132g
Energy kcal 240 46 100 100 68 61
CHO g 63.88 11.42 26.51 24.90 18.21 15.07
of which sugar g
38.13 9.92 15.82 21.63 10.87 13.09
Sucrose g 0.15 1.57 0.06 3.42 0.04 2.07
Glucose g 25.46 5.07 10.57 11.05 7.3 6.69
Fructose g 12.45 3.07 5.17 6.69 3.5 4.05
Maltose g 0.06 0.08 0.02 0.17 0.02 0.11
Galactose g 0.0 0.14 0.0 0.31 0.0 0.18
Starch g 5.11 0.0 2.1 0.00 1.5 0.00
of which sorbitol g
15.06 2.4 6.25 5.23 4.3 3.17
Fibre g 7.1 1.4 2.9 3.1 2.0 1.8
USDA. 2014. National Nutrient Database for Standard Reference Release 27. Available at: http://ndb.nal.usda.gov/ndb/
True or False? - Dental Health
• Prunes are full of sugar
• Dried fruit sticks to teeth and increases caries risk
• Prunes are harmful to teeth
• Prunes contain no added sugar
• Dried fruits incl. prunes contain phytochemicals with antibacterial
properties
• During the plum-prune drying process, any sucrose is hydrolysed to glucose
and fructose
• Main natural sugars = fructose and
glucose, with minimal sucrose
• Prunes contain significant sorbitol
which is non cariogenic
• Prunes keep dental plaque pH above 6, which is not damaging to the tooth
enamel
“sweet-tasting prunes may be a good alternative to candy or other sugary snacks for children as far as obesity and oral health are concerned.”
Dr Christine Wu, Department of Pediatric Dentistry, U of Illinois
Dispelling Myths - Tolerance and Weight
• Eating 140-170g prunes daily is well tolerated and can be an aid to success in weight control programmes (Harrold et al, 2014)
• Prunes can help keep you fuller for longer, due to their satiety effects
• Prunes have a low Glycaemic Index (GI) of 29
– Individual dose preferences vary – Tolerance will depend on other fibre sources in
diet! – As with any increase in fibre intake, introduce
gradually and build up dose, taking more fluid at the same time
8 Prune size grades: 20/30 prunes/lb > 60/70 prunes/lb
Prune ingredients for manufacturing next generation healthy products?
• Chopped / Diced Pieces
• Pastes and Purees
• Prune Powder
• Plum Kernel Oil • Concentrate
Prune puree as sugar and fat replacer for moist, soft, chewy baking recipes
Prune puree product- US (only): “If recipe calls for 1 cup fat, use instead ½ cup Prune Puree”
Sugar substitute: ~30% in cakes
Prunes in baking and meat products - 1
• Inhibits mould development
• Suppresses ~ 99% foodborne pathogens
• Control lipid oxidation (warmed-over flavour in processed meat): 2.5% in beef roasts; 3% in pork sausages
• Extends shelf life
• Adds humectancy/retain moisture and flavour: 3-5% in hot dogs
• Enhance savoury flavours: contains malic acid = natural flavour potentiator
Prunes in baking and meat products - 2
‘Prune puree increases moisture (15-18%) and reduces fat (~40%) and reduces cost in ground beef burgers’
‘Prune powder in meat rubs/marinades/sauces achieve deeper flavour, adds moisture and extends shelf-life … naturally’
Natural and Functional- back to basics
• High in vitamin K and source of manganese which support maintenance of normal bones
• High in potassium - helps maintain normal blood pressure
• Source of manganese and copper = antioxidants and help protect cells from oxidative stress
How many snacks can boast fat free, salt free, no added sugar, taste like a sweet yet functional, natural and long shelf life?
For more information and to sample delicious prune products
visit us at the
California Prune Stand 204
Mark Dorman - Director of Marketing, Europe Esther Ritson-Elliott – European Marketing Director Maxine Broderick – European Marketing Manager
[email protected] www.californiaprunes.co.uk
www.facebook.com/californiaprune @californiaprune