California Figs are very hydroscopic. When processed, dried figs retain moisture helping to extend product freshness and moistness.
California Figs add texture and a pleasing mouthfeel to products. A wide variety of textures are available.
California Figs are a flavor carrier and enhancer. When adding to savory ingredients, flavors are fuller with richer depth and perfect balance.
California Figs have a rich amber to dark brown color which is an excellent natural coloring in food products.
Full of Fiber
California Figs are a good source of dietary fiber. Just 3-5 dried or fresh figs provide 5 grams of dietary fiber.
The calcium content of California Figs is over 100% greater than other dried fruits.
California Figs provide 7-10% of the Daily Value for potassium. On an equal weight basis, figs have nearly 80% more potassium than bananas.
California Figs rank in the top quadrant of foods for antioxidant activity. These important compounds have been associated with lowered inflammation and decreased risk of disease.
California Figs outrank most fruits when comparing calcium, iron, magnesium, phosphorous, copper, manganese and other important nutritional components.
California Figs have a desirable synergistic flavor and are intrinsically sweet. They are of particular interest to health food manufacturers and food product designers because they can reduce added-sugar content of products and offer “all natural” clean labels.
California Fig pieces are perfect for added value product identity. Pieces are also free flowing, integrate well into food products, and hold well in mixing processes.
California Figs are 100% real fruit and produced in a state known for high quality standards.