Key findings show less fat, fewer calories, lower sodium, and comparable taste in finished product containing SRB

Study also cites lower production costs as major benefit

PHOENIX, March 31, 2008/PRNewswire-FirstCall/ —NutraCea (OTC Bulletin Board: NTRZ), a world leader in stabilized rice bran (SRB), nutrient research and technology, today released the results of a significant new study, sponsored by NutraCea and conducted by Ingredient Technologies, an independent research firm, at Iowa State University, to determine the effects of adding stabilized rice bran (SRB) in battered and fried product applications.

The study, in which 20 percent of the wheat flour used in a batter preparation was replaced with SRB, showed that the finished product contained 32 percent less fat, 26 percent fewer calories, and five percent lower sodium than the batter prepared with wheat flour. In addition, the study indicated that the replacement of wheat flour with SRB had no effect on the color, taste or texture of the finished product.

"We are very impressed with the results of the study. It clearly will have an impact on the food industry, resulting in significant cost savings, said Gits Prabhu, Ph.D., the Principle Investigator of the study.

"The test results clearly validate the fact that SRB can play a significant role in the reduction of fat in battered and fried product applications. The fact it does so while also providing a reduction in cost will provide a tremendous value to the market," stated John Duffy, President of Ingredient Technologies.

Equally important was the study's conclusion regarding the cost of the battered preparation: Certain foods prepared with SRB showed an 11 percent lower production cost than the same foods prepared only with wheat flour.

Dr. Paul Mathewson, NutraCea's Chief Science Officer said, "The purpose of the study was to compare the nutritional differences between battered foods containing SRB with those made only with wheat flour. It was also directed to evaluating the finished product quality and the economic impact of adding SRB to battered and fried foods. We are greatly encouraged by the results of this study, because they support our conviction that SRB can be successfully utilized in a wide range of food applications."

"Food prices are in an upward spiral, driven by the costs of grain, which are at 10-year average highs," said Kody Newland, NutraCea's Senior Vice President of Sales. "Obviously, food manufacturers' ability to lower production costs while improving the nutritional profiles of their products is a highly appealing proposition. This study clearly demonstrates a wide range of benefits -- including the substantial cost advantages -- of adding SRB to widely available food products."

About NutraCea

NutraCea is a leader in stabilized rice bran nutrient research and dietary supplement development. Through its wholly owned subsidiary, RiceX, the Company manufactures and distributes products and food ingredients made from rice bran through its proprietary technology and processes. NutraCea has developed intellectual properties to create a range of proprietary product formulations, delivery systems and whole food nutrition products. The Company’s proprietary technology enables the creation of food and nutrition products from rice bran, normally an underutilized by-product of standard rice processing. In addition to its whole foods products, NutraCea develops families of health-promoting "nutraceuticals," including natural arthritis relief and cholesterol-lowering products. More information can be found in the Company's filings with the SEC and at its Web site http://www.NutraCea.com.

Source: NutraCea

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