6/24/21 A third white paper was released today DEMONSTRATING RAISINS AS A BINDING INGREDIENT in baked goods, bars, and other products that rely on liquid or paste binders.
6/10/21 Today a new white paper was released- SPOTLIGHTING THE FUNCTIONAL BENEFITS OF RAISIN INGREDIENTS AS A PLANT-BASED FAT SUBSTITUTE in products.
5/20/21 Today, a new white paper OUTLINING THE FUNCTIONAL BENEFITS OF RAISIN INGREDIENTS AS A REFINED SUGAR SUBSTITUTE in baked goods, was released.
Vice President of Marketing
Raisin Administrative Committee
2445 Capitol Street, Suite 200
Fresno, CA 93721
559-225-0520 – phone
559-225-0652 – fax