Tariff-free California Prunes offer natural functionality for UK food manufacturers

The latest Consumer Insights Tracker from the Food Standards Agency[1] shows that ultra-processed food (UPF) and the quality of food remain among the top concerns for UK consumers, alongside food prices. It comes as major retailers are increasing their focus on food formulation and ingredient transparency, with Tesco restricting the use of more than 100 additives across its Own Brand products[2]. 

With 77% of consumers in England, Wales and Northern Ireland concerned by ultra-processed food, and the growing demand for more recognisable ingredient lists, the California Prune Board is highlighting the natural functionality California Prunes and prune ingredients, including purée, juice and concentrate, can offer across a range of food formulations. It follows the extension of the tariff suspension on U.S. origin prunes, prune juice and prune juice concentrate, with zero tariffs now in place until December 2028. For UK manufacturers, the extension maintains tariff-free access to a premium ingredient available in multiple formats for product development and reformulation.

Combining natural sweetness, fibre and versatility with functional properties, including moisture retention, partial fat replacement and shelf-life benefits, California Prunes can provide food manufacturers with opportunities to reformulate existing products or develop new ones.

Esther Ritson-Elliott, Vice President, International Market Development for the California Prune Board, explains: “California Prunes are much more than a nutritious dried fruit. Their natural composition means they can perform a number of useful functions within food formulations, while also contributing flavour, texture and nutritional value.

“This makes them particularly interesting for manufacturers looking to simplify formulations or make greater use of naturally derived ingredients without sacrificing product quality or eating experience.”

California Prunes are high in fibre, vitamin K and potassium, and are a source of manganese, vitamin B6 and copper. They contain only naturally occurring sugars, with no added sugar.

In bakery applications, prunes can be used as a partial replacement for fat, while their natural sweetness can help reduce reliance on added sugars. Their versatility also allows them to be incorporated across both sweet and savoury applications.

California Prunes are also shelf-stable, providing an additional benefit for manufacturers and foodservice operators looking to maximise ingredient value and minimise waste. 

Esther adds: “Prunes naturally contain high levels of fibre, sorbitol and malic acid. These characteristics allow them to perform several functions in food formulations, including partial fat replacement, helping to inhibit mould development, adding humectancy and extending shelf life.

“For manufacturers, this creates opportunities for innovation, particularly where there is a desire to achieve multiple formulation benefits from a single and natural ingredient.”

Exported to 80 countries, California Prunes are enjoyed as a snack and used in sweet and savoury dishes across the globe. In Japan, students at Murakawa Gakuen Culinary Institute use them in their culinary creations, while chef Shogo Wada of Blanc a la Maison has recently used them in an Ezo venison burger and a cream doughnut. In Vietnam, Hanoi’s Thủy Tạ Gourmet & Café created a prune gelato and prune-infused tea for a month-long promotion. In Italy, master chocolatier and California Prunes ambassador Stefano Collomb pairs the fruit with white and dark chocolate at his La Thuile shop, Chocolat, using their natural sweetness and gentle acidity to balance the richness of chocolate. 

Esther concludes: “Manufacturers are increasingly looking for ingredients that can work harder within a formulation. California Prunes offer nutrition, natural sweetness and functional benefits in one ingredient, with applications ranging from bakery and snacks to sweet and savoury products.

“Their versatility gives product developers considerable scope to innovate while responding to growing interest in natural ingredients, nutrition, shelf life and waste reduction.”

Food manufacturers and product developers interested in exploring California Prunes for new product development or reformulation can find further information at www.californiaprunes.net/trade/

[1] https://science.food.gov.uk/article/172440-consumer-insights-tracker-july-2026-september-2026

[2] www.tescoplc.com/sustainability-report-2026

Ends

Editors notes

The California Prune Board was established in 1980 to represent growers and handlers under the authority of the California Secretary of Food and Agriculture. California is the world’s largest producer of premium prunes with orchards across the Sacramento and San Joaquin valleys. Promoting a lifetime of wellness through the enjoyment of California Prunes, the organization leads the premium prune category with generations of craftsmanship supported by California’s leading food safety and sustainability standards. California Prunes. Prunes. For life.

www.californiaprunes.net