BETTER-FOR-YOU BARSHOW TO LOWER SUGAR, IMPROVE TEXTURE, AND
BOOST THE OVERALL HEALTH PROFILE OF BARSTHE SUNSWEET® ADVANTAGE
Sunsweet® Ingredients are functional ingredients
made out of real food. Derived from prune plums
and packed with sorbitol, fiber, and antioxidants,
Sunsweet® Ingredients are naturally sweet yet lower
in sugar than other varieties of dried fruit. They
not only help lower overall sugar levels of bars but
also enhance flavors of spices and chocolate, aid inmoisture retention, and promote caramelization.
Sunsweet® Ingredients come in a variety offorms— from pastes and concentrate to powders—
helping to turn dried plums into functional andversatile solutions for better-for-you bars.

2

CONTENTS
I. Sunsweet Ingredients at Work		

3

II. Benchmark Comparisons			5

Chewy Granola Bars 			5

Crunchy Granola Bars			

7

Bakery Bars				9Protein Bars				12Fruit/Nut Bar				15III. Sunsweet Ingredient Product Descriptions 17
Dried Plum Puree				17Prune Juice Concentrate			

18

Dried Plum Powder			18

Plum Amazins				19IV. General Formulation Guidelines		

20

I. SUNSWEET INGREDIENTS AT WORKTo show the effectiveness of plums in bar recipes, we performed
benchmark tests comparing commercial bars with recipes modified
to include Sunsweet® Ingredients. The results show the variety ofways that plums can boost flavor and health in bars.
This chart summarizes ways that these ingredients can improvebars. Meanwhile, the following comparison recipes demonstrate
how Sunsweet® Ingredients can be used to modify classic bars. Allof the ingredients contain some naturally occurring sugar and willaid in sweetening, but Prune Juice Concentrate has the highest
sugar content.
See the back of the manual starting on page 17 for more
information on Sunsweet® Ingredients.

INGREDIENTADHESION/
BINDINGFLAVOR
ENHANCING

COLOR/BROWNING

Dried Plum
Puree

●

●

●

Prune Juice
Concentrate

●

●

●

Dried Plum
Powder●●●Plum Amazins

GLOSS/
COATING●ADDED
MOISTURE

CRYSTALLIZATIONCONTROL

●

●

●

●

●

3

SUNSWEET INGREDIENT FLAVOR AFFINITIESIN BARS
Whole-wheat and gluten-free grains: buckwheat, cornmeal, oats andoat flour, sorghum, teff, wheat berries, whole wheat
Sweeteners: brown sugar, honey, maple syrup, molasses, sorghum syrup
Fruit: apples, bananas, pears, oranges
Dried fruits: apricots, blueberries, cherries, cranberries, currants, dates, figs
Nuts and seeds: almonds, chestnuts, hazelnuts, pistachios, poppy
seeds, millet, walnuts
Chocolate: dark chocolate, cocoa, cocoa nibs
Dairy: brown butter, cream cheese, goat cheese, fontina, pecorino, yogurt
Beverages: black tea, coffee, port
Spices: allspice, black pepper, cinnamon, cloves, ginger, nutmeg

4II. BENCHMARK COMPARISONSCHEWY GRANOLA BARSThis benchmark sample is the Quaker® Chewy Granola Bar, an oatbased bar with a chewy/sticky texture.
FINDINGS: Using Plum Juice Concentrate in place of some of thebrown rice syrup gives the bar a better overall flavor with lower
total sugar. The color of the bar is slightly darker, making it ideal
for bars with chocolate and/or dark fruit, like cranberries, raisins,or blueberries. Replacing some or all of the dried fruit with Plum
Amazins gives the bars a more subdued, jammy flavor while further
lowering sugar.

INGREDIENTUSED IN
PLACE OF:%REPLACEDCOLOR

SWEETNESSTEXTUREFLAVOR

Prune Juice
Concentrate

brown rice
syrup

25%

slightly
darkersweeterslightly
softer,more moist

a little tart,
more fruitforward

Prune Juice
Concentrate

brown rice
syrup

50%

much
darkersweetersofter,more moist

more tart,
more fruitforward

Plum Amazinscranberries

50%

shiny/
dark

sweetersomewhatmore firm

less tart,
subduedPlum Amazinscranberries

100%

shiny/
dark

sweetersomewhatmore firm

jammy

5

CHEWY GRANOLA BARS
(Original)

INGREDIENTS% BY WEIGHT

Rolled oats

21

Crisp rice cereal

12

Cranberries

10

Walnuts

5.25

Flaxseed meal

2.5

Brown rice syrup

34

Nut butter (unsweetened)

7.5

Vanilla extract

1

Salt

.25

Brown sugar

4

Canola oil

2.5

Total

100

CHEWY GRANOLA BARS
(Replacing 50% Brown Rice Syrup with Prune
Juice Concentrate)

METHOD:Line sheet tray withparchment paper andcoat with cooking spray.
Heat oven to 200°F.
Stir together oats, rice,
dried fruit, nuts, andflaxseed meal. Whisk
syrup (and prune juice
concentrate), nut butter,brown sugar, oil, vanillaand salt over double
boiler until smooth.
Pour syrup mixture
over dry mixture. Pour
into pan and press toflatten. Bake for up
to 15 minutes or until
golden on top and firmon edges. Let coolcompletely. Cut intobars.
ANOTHER OPTION:

6

INGREDIENTS% BY WEIGHT

Rolled oats

21

Crisp rice cereal

12

Cranberries

10

Walnuts

5.25

Flaxseed meal

2.5

Brown rice syrup

17

Prune Juice Concentrate

17

Nut butter (unsweetened)

7.5

Vanilla extract

1

Salt

.25

Brown sugar

4

Canola oil

2.5

Total

100

Replace 50% cranberries
with Plum Amazins for aless-tart bar with more
jammy fruit flavors.

CRUNCHY GRANOLA BARSThe benchmark for this sample is the Nature Valley® Crunchy
Granola Bar (apple-flavor), a crunchy oat bar sweetened withhoney.
FINDINGS: Replacing some of the honey with Prune Juice
Concentrate rounds out the flavors of the bar with lower total
sugar. However, it decreases the apple flavor and may be moresuited for a bar with a cherry, cranberry, berry, or nut flavor profile.
Adding Dried Plum Powder at a high percentage (5%) darkens thebar significantly and gives it a toasted fruit flavor.

INGREDIENTUSED IN
PLACE OF:%REPLACEDCOLOR

SWEETNESSTEXTUREFLAVOR

Prune Juice
Concentrate

honey

15%

slightly
darkerslightly lesssweetslightly
more brittle

a little tart,
more fruitforward

Prune Juice
Concentrate

brown rice
syrup

50%

slightly
darkerslightly lesssweetslightly
more brittle

more fruit
forward,more tart
with slight
bitterness

Dried Plum
Powderin addition tootheringredients

5% (added)muchdarkerno change

no change

fruit-forward,
with toasted
fruit flavor

Plum Amazinsin addition tootheringredients100%slightly
darker,with lessshine

no changeslightly
crunchy
exterior
with chewy
interior

Slightly
cooked,toasted fruit
flavor

7

CRUNCHY GRANOLA BARS
(Original)

INGREDIENTS% BY WEIGHT

Rolled oats

21

Crisp rice cereal

12

Dried apples

10

Brown sugar

5.25

Honey

2.5

Water

34

Canola oil

7.5

Vanilla extract

1

Salt

.25

Cinnamon

4

Total

100

CRUNCHY GRANOLA BARS
(Replacing 50% Honey with 50% Prune Juice
Concentrate)

8

INGREDIENTS% BY WEIGHT

Rolled oats

41.18

Crisp rice cereal

12.39

Dried apples

7.88

Brown sugar

12.84

Honey

7.19

Prune Juice Concentrate

7.19

Water

4.31

Canola oil

5.88

Vanilla extract

.46

Salt

.49

Cinnamon

.19

Total

100

METHOD:Line sheet tray withparchment paper andspray with cooking
spray. Heat oven to
350°F. Toast oats on asheet pan for 10 to 12
minutes or until golden
and fragrant. Combine
toasted oats, rice, anddried apples.
In a saucepan,
heat brown sugar,
honey, (prune juice
concentrate), water,and oil. Gently simmer
5-6 minutes, or until
sugar has dissolved andthe mixture is smooth.
Add vanilla, salt, andcinnamon and pourover dry ingredients.
Mix well, spread into
prepared pan, and press
into pan. Bake 20-22
minutes or until deep
golden brown. Let coolcompletely. Cut into bars.
ANOTHER OPTION:
Replace dried apples
with Plum Amazins for abar with a molasses-like,spiced flavor profile.

BAKERY BARSThe benchmark for this sample is the Quaker® Protein Baked Bars
(oatmeal raisin nut flavor), an oat-based bar with a chewy andsticky texture.
FINDINGS: Using Prune Juice Concentrate in place of brown ricesyrup makes the bar slightly tart but gives it a more balanced
flavor with lower total sugar. Using Dried Plum Powder in place offlaxseed meal helps with binding while offering notes of caramel
and toffee. The bar color becomes slightly darker, making thepowder addition better for bars with chocolate or dark fruit, likecranberries, raisins, or blueberries.

INGREDIENTUSED IN
PLACE OF%REPLACEDCOLOR

SWEETNESSTEXTUREFLAVOR

Prune Juice
Concentrate

brown rice
syrup

50%

darkernearly thesameslightly
more moist,slightly
crumbly

jammy,
slightly moretart

Prune Juice
Concentrate

brown rice
syrup

100%

much
darkernearly thesameslightly
more moist,slightly
crumblyslightly
bitter/astringent

Dried Plum
Powderflaxseed meal

100%

darkersweeterslightly
more firm

caramel/toffeePlum Amazinsraisins

50%

no changeslightly lesssweetslightly
pasty

fruit-forward,
notidentifiably
prune

no changeslightly lesssweetslightly
pasty

fruit-forward,
with prune
flavorcomingthrough

Plum Amazinsraisins

100%

9BAKERY BARS
(Original)
INGREDIENTS% BY WEIGHT

Brown sugar (light)

7

Brown rice syrup

14

Canola oil

5

Water

20

Peanut butter(unsweetened)

8.5

Vanilla extract.5

Quick cooking oats

17.2

Whey protein concentrate

5

Whole wheat flour3

Flaxseed meal3

Oat flour

6

Salt

.2

Baking powder.6

Raisins

10

Total

100

BAKERY BARS
(Replacing 100% Brown Rice Syrup with Prune Juice Concentrate)
INGREDIENTS

7

Prune Juice Concentrate

14

Canola oil

5

Water

20

Peanut butter(unsweetened)

10% BY WEIGHT

Brown sugar (light)

8.5

Vanilla extract.5

Quick cooking oats

17.2

Whey protein concentrate

5

Whole wheat flour3

Flaxseed meal3

Oat flour

6

Salt

.2

Baking powder.6

Raisins

10

Total

100

METHOD:Line sheet tray withparchment paper andspray with cooking
spray. Heat oven to
300°F. Whisk together
brown sugar, brownrice syrup, (prune juice
concentrate), oil, water,
peanut butter, andvanilla until the mixture
is smooth. Combine
the oats, whey protein
concentrate, whole
wheat flour, flaxseed
meal, oat flour, salt, andbaking powder. Mix thewet and dry ingredientsand fold in the raisins.
Spread into prepared
pan and smooth out
the top. Bake withconvection using a low
fan for 35 minutes.

BAKERY BARS
(Replacing 100% Flaxseed Meal with Dried Plum Powder)
INGREDIENTS% BY WEIGHT

Brown sugar (light)

7

Brown rice syrup

14

Canola oil

5

Water

20

Peanut butter(unsweetened)

8.5

Vanilla extract.5

Quick cooking oats

17.2

Whey protein concentrate

5

Whole wheat flour

3

Dried Plum Powder3

Oat flour

6

Salt

.2

Baking powder.6

Raisins

10

Total

100

METHOD:Line sheet tray withparchment paper andspray with cooking
spray. Heat oven to
300°F. Whisk together
brown sugar, brownrice syrup, oil, andwater until the mixture
is smooth. Combine
the oats, whey protein
concentrate, whole
wheat flour, dried plumpowder, oat flour, salt,
and baking powder.
Mix the wet and dry
ingredients and foldin the raisins. Spread
into prepared pan andsmooth out the top.
Bake with convection
using a low fan for 35
minutes.

ANOTHER OPTION:
Replace 100% raisins with Plum Amazins to enhance thewhole-grain flavor.

11

PROTEIN BARSThe benchmark for this sample is the PowerBar® Performance
Energy Bar (peanut butter flavor), which comprises protein powder
and a matrix of liquid sweeteners.
FINDINGS: Using Prune Juice Concentrate in place of brown ricesyrup helps balance the taste of the bar with less sugar. Swapping
Dried Plum Powder in place of the inulin helps the bar hold moremoisture while also brightening the flavor. Replacing 50% of oat
flour with Dried Plum Powder locks more moisture into the bar andmakes the bar taste better.

12

INGREDIENTUSED IN
PLACE OF:%REPLACEDCOLOR

SWEETNESSTEXTUREFLAVOR

Prune Juice
Concentrate

brown rice
syrup

25%

no change

no changeslightly
stickyslightly
fruit-foward

Prune Juice
Concentrate

brown rice
syrup

50%

darkerno change

soft andstickymore
fruit-forward

Dried Plum
Powderinulin100%

some dark
flecksno changeslightly
more stiff

slightly tart,
subtle toffee
flavors

Dried Plum
Powderoat fiber

50%

darkerno change

no change

more
fruit-forward

PROTEIN BARS
(Original)
INGREDIENTS% BY WEIGHTOat flour

6.5

Cocoa powder

4.4

Soy protein #1

8

Soy protein #2

8

Whey protein concentrate

5.5

Inulin powder

4

Salt

.10

Brown rice syrup

46.50

Peanut butter(unsweetened)

12

Brown sugar

5

Total

100

PROTEIN BARSMETHOD:Line sheet tray withparchment paper andspray with cooking
spray. Combine oat
flour, cocoa powder,
soy proteins, whey
protein concentrate,inulin powder, andsalt. In a double boiler,
heat brown rice syrup,
peanut butter, (prune
juice concentrate), andbrown sugar. Gently
simmer 5-6 minutes,
or until sugar has
dissolved and the
mixture is smooth. Mix
the dry ingredients withthe wet ingredients andspread into preparedpan. Press into pan.
Refrigerate until firm.
Cut into bars.

(Replacing 50% Brown Rice Syrup with Prune Juice Concentrate)
INGREDIENTS% BY WEIGHTOat flour

6.5

Cocoa powder

4.4

Soy protein #1

8

Soy protein #2

8

Whey protein concentrate

5.5

Inulin powder

4

Salt

.1

Prune Juice Concentrate

23.25

Brown rice syrup

23.25

Peanut butter(unsweetened)

12

Brown sugar

5

Total

100

13

PROTEIN BARS
(Replacing Inulin with Dried Plum Powder)
INGREDIENTS% BY WEIGHTOat flour

6.5

Cocoa powder

4.4

Soy protein #1

8

Soy protein #2

8

Whey protein concentrate

5.5

Dried Plum Powder

4

Salt

.10

Brown rice syrup

46.50

Peanut butter(unsweetened)

12

Brown sugar

5

Total

100

PROTEIN BARS
(Replacing 50% Oat Flour with Dried Plum Powder)
INGREDIENTS

14% BY WEIGHTOat flour

3.25

Dried Plum Powder

3.25

Cocoa powder

4.4

Soy protein #1

8

Soy protein #2

8

Whey protein concentrate

5.5

Inulin powder

4

Salt

.10

Brown rice syrup

46.50

Peanut butter(unsweetened)

12

Brown sugar

5

Total

100

METHOD:Line sheet tray withparchment paper andspray with cooking
spray. Combine oat
flour, dried plumpowder, cocoa powder,
soy proteins, whey
protein concentrate,(inulin powder), andsalt. In a double boiler,
heat brown rice syrup,
peanut butter, andbrown sugar. Gently
simmer 5-6 minutes,
or until sugar has
dissolved and the
mixture is smooth. Mix
the dry ingredients withthe wet ingredients andspread into preparedpan. Press into pan.
Refrigerate until firm.
Cut into bars.

FRUIT/NUT BARSThe benchmark for this sample is the Larabar® Pecan Pie Flavorbar, a grain-free bar made with nuts and seeds but no grains.
FINDINGS: Replacing some date paste with Dried Plum Puree
yields a fruit-forward flavor with lower overall sugar content.
Sweetness and overall flavor are enhanced when the plum puree
is used at 25%. Adding 5% Dried Plum Powder to the recipe makes
the bar slightly more fruit-forward while adding subtle toffee flavor.

INGREDIENTUSED IN
PLACE OF:%REPLACEDCOLOR

SWEETNESSTEXTUREFLAVOR

Dried Plum
Puree

date paste

25%

no change

sweeterslightly
stickyFruit/nut flavor
enhanced andmore balanced

Dried Plum
Puree

date paste

50%

no change

sweetnesscurbed withtart edge

stickybrighter, more
tart but stillbalanced

Dried Plum
Powderused in addition to5%slightly
darkerno changeslightly
stickysubtle toffee
flavors

15

FRUIT/NUT BARS
(Original)
INGREDIENTS% BY WEIGHT

Dates, pitted

62.55

Raw almonds

12.17

Raw pecans

25.28

Total

100

FRUIT/NUT BARS (Replacing 50% Dates withDried Plum Puree)
INGREDIENTS% BY WEIGHT

Dates, pitted

31.27

Dried Plum Puree

31.28

Raw almonds

12.17

Raw pecans

25.28

Total

100

FRUIT/NUT BARS
(Adding Dried Plum Powder)

16

INGREDIENTS% BY WEIGHT

Dates, pitted

57.45

Dried Plum Powder

5.1

Raw almonds

12.17

Raw pecans

25.28

Total

100

METHOD:Line loaf pan withplastic wrap. Combine
nuts in a food processor
until finely chopped(but not a paste). Add
dates (and dried plum
puree/dried plumpowder) and pulse until
fruit is finely chopped
and the mixture starts
to stick to the sidesof the bowl. Transfer
to the prepared loaf
pan and use a piece ofparchment paper toflatten the mixture into
the pan. Refrigerate
until set, 30 minutes.
Cut into bars.

III. SUNSWEET INGREDIENT PRODUCTDESCRIPTIONSDRIED PLUM PUREE
Made from a blend of dried plums and prune juice concentrate, thispuree is high in sorbitol, a natural humectant. Alone, the dark purple
paste has a tangy flavor similar to molasses. Used in recipes, itenhances other flavors, especially spices and chocolate.
Applications: Dried Plum Puree canincrease moisture levels and enhanceflavor. It also can help bind ingredientsin gluten-free formulas. In fruit-and-nut
bars, it can take the place of date paste,
lowering total sugar levels.
PRODUCT SPECIFICATIONSFiber: 4.53% soluble; 1.17% insoluble
Titratable acidity: 1.5 to 2.2% (as malic
acid)
Brix: 68°
pH: 3.7-4.2
Sugars:Glucose: 21.18%
Fructose: 13.18%
Sucrose: .25%
Sorbitol: 14.7%

17

PRUNE JUICE CONCENTRATE
Made by extracting juice from dried plums and then concentrating it to asugar level of 70º Brix, prune juice concentrate is a sweet and tangy syrup
the color of molasses. It is stable at room temperature.
Applications: When used in smaller
concentrations than Dried Plum
Puree in bar recipes, Prune Juice
Concentrate can increase moisturelevels and decrease total sugar
levels. It also brings a natural caramelcolor to products. Use Prune Juice
Concentrate to replace up to 50%
honey, 40% brown rice syrup, 40%
agave syrup, 40% tapioca syrup, 30%
corn syrup, 30% invert sugar, or 30%
maltitol.
PRODUCT SPECIFICATIONSFiber: 5.14% soluble; .53% insoluble
Titratable Acidity: 1.5-2.2% (as malic
acid)
Brix: 70°
pH: 3.5-4.2
Sugars:Glucose: 33.53%
Fructose: 13.44%
Sucrose: .42%
Sorbitol: 16.96%

DRIED PLUM POWDER
Ground from whole prunes, thisreddish-brown plum powder isextremely hygroscopic. Dried Plum
Powder is slightly tacky, with mild,
subtle toffee flavor.
Applications: Dried Plum Powder
can enhance browning and increasemoisture levels in bars. When usedwith light-colored gluten-free rice
and/or corn flour blends, it gives
products a wholesome, wholegrain appearance. Use Dried Plum
Powder to replace up to 100%18

flaxseed meal, rice bran, or citrus fiber or replace up to 50% inulin,
fructooligosaccharides, maltodextrin, or oat fiber.
PRODUCT SPECIFICATIONSFiber: 7.3% soluble; 4.5% insoluble
Trace acidity
Sugars:Glucose: 22.28%
Fructose: 13.53%
Sucrose: 1.34%
Sorbitol: 17.65%

PLUM AMAZINS
Description: Made by dicing pitted dried plums, Plum Amazins are freeflowing and low in water content. They are higher in fiber and lower insugar than raisins, dates, and cranberries. Using them in place of otherdried fruits brings a more roasted, caramelized flavor to bars.
Applications: Plum Amazins can bemixed into recipes in place of oralong with other dried fruit and nuts.
If used in a pre-soak, they will holdtheir shape as long as the liquid is
no warmer than room temperature.
When baked, Plum Amazins willcrisp up around the edges. Use Plum
Amazins to replace up to 50% raisins,
dried cherries, dried cranberries, ordried apples.

PRODUCT SPECIFICATIONSFiber (total): 7.1%
Acidity: 1.7-2.8%
pH: 3.5-4.2
Sugars:Glucose: 19.81%
Fructose: 11.59%
Sucrose: .82%
Sorbitol: 14.72%

19

IV. GENERAL FORMULATION GUIDELINES
How to use Sunsweet Ingredients in place of other common bar
ingredients.

FOR SWEETENINGSUNSWEETINGREDIENTBROWN RICE
SYRUP

HONEY

AGAVE/TAPIOCA
SYRUP

CORN
SYRUP

INVERTSUGAR

MALTITOL

Prune Juice
Concentrate<40% improves flavor<50%
improves
flavor inberry ornut bars<40%
improves
flavor<30%
improves
flavor<30%
improves
flavor

<30% improves
flavor

FOR FIBER AND FRUIT ADDITIONSINGREDIENTFLAXSEED/RICE BRAN/CITRUSFIBERINULIN/ FRUCTOOLIGOSACCHARIDES/
MALTODEXTRINOATFLOUR/FIBER

Dried Plum
Powder100%
improves
flavor

<50% improves flavor<50%
improves
flavorPlum Amazins

Dried Plum
Puree

20

RAISINSDRIEDCHERRIES,
APPLES,APRICOTS<50%
improves
flavor<50%
improves
cost

DATE
PASTE

<25%
improves
flavorNOTES21

NOTES

22

Sunsweetingredients.com
925.271.9312 · sales@sunsweetingredients.com®

2016 © Sunsweet Growers, Inc. Sunsweet is a tradermark or registered trademark of Sunsweet Growers, Inc.

23