- use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" - continued use of fruits in cereals, salads, cakes, pies, and other com- binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and...