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Prune puree may be effective fat replacer in cakes


September 23, 2010
By Jane Byrne/www.bakeryandsnacks.com

NEWS HIGHLIGHT

Prune puree may be effective fat replacer in cakes

New research suggests that prune puree may be an effective fat replacer in cakes, and could also be used to reduce saturated fat levels in other baked goods.

Sept. 23, 2010, New York, NY – New research suggests that prune
puree may be an effective fat replacer in cakes, and could also be used
to reduce saturated fat levels in other baked goods. | READ MORE