date:Oct 14, 2013
a challenge in the US, he said, because a majority of thedevelopers in the baking industry were of the age that viewed prunes with scepticism. It would bemore successful if all the developers were 30 years old, he said.
For the US market, use of prunes (or plums) in bakery are used predominantly for their functionalaspects in reducing calories, fat and sugar, Leahy said.