Meat Inclusion | NutraCea RiBran |
Improving Meat Performance and CostNutraCea's all-natural RiBran is an excellent meat enhancer that delivers significant cost savings and improves performance by increasing product yield and decreasing purge. This allergen-free functional ingredient can replace all or some of the traditional supporting proteins in meat emulsion systems. *Yield Blend Cost Savings 5.83% *Cost savings as determined by Functional Non-Meat Ingredients study performed by PHD Technologies LLC and actual customer performance tests. Actual cost savings may differ based on formula and functional ingredients used. New Henk Hoogenkamp Article
Boarding The Rice Bran BandwagonPart 1: An alternative to soy protein delivering a host of contributions to both lifestyle and traditional foods.
Hoogenkamp, H.W. (2009): Boarding The Rice Bran Bandwagon - Part 1: Rice bran an alternative to soy protein delivering a host of contributions to both lifestyle and traditional foods. Fleischwirtsch. Imternational 24 (6), 2528. www.fleischwirtschaft.com/epaper Applications
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Enhance meat products with NutraCea's RiBranNutraCea offers a wide range of nutrient-rich, bulk stabilized rice bran and rice bran products. With a guaranteed shelf life of 1 year, NutraCea's stabilized rice bran and nutrient-dense derivative products are in a class of their own. <-- To Download/Save Right Click > Save Target/Link As --> NutraCea RiBran
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Sustainable SolutionIn a relatively short time, stabilized rice bran has become a universally accepted aesthetic, cultural and functional ingredient at low price points...The world economic financial crisis has also severely affected the food industry...By Dr. Henk W. Hoogenkamp
Rice Bran ReinventedStabilised rice bran is inexpensive and a sustainable source of wholesome nutrition providing functional properties for a host of food, beverage and meat products...By Dr. Henk W. Hoogenkamp
Reinventing RiceProprietary technology now has given the world a premium ingredient known as stabilized rice bran. This ingredient is showing great potential in food and processed meat products...By Dr. Henk W. Hoogenkamp
Is RiBran the new Soy Protein?With meat production and ingredient technology impacting the soy protein industry, the rice bran isolate is slowly rising up its ranks...By Dr. Henk W. Hoogenkamp
Innovative Ingredient for Meat EmulsionsWith the planet's population continuing to grow by more than 70 million people a year and the quality of life in developing countries improving, the demand for food and meat is growing more than proportionally...By Dr. Henk W. Hoogenkamp
Stabilized Rice Bran-A Better AlternativeRice bran is well known and researched. However, stabilisation technology has only recently become available which has catapulted rice bran into the limelight for functional and nutritional use...By Dr. Henk W. Hoogenkamp
Crusca Di Riso InnovativaGrazie ai suoi benefici effetti, la crusca di riso è sicuramente nota per le sue caratteristiche di integrazione dietetica nei cibi funzionali...By Dr. Mauro Cerva
Het betere alternatief RijstzemelenRijstzemelen worden sinds jaar en dag uitgebreid bestudeerd. Er is echter pas sinds kort een stabilisatietechnologie beschikbaar, waardoor rijstzemelen voor functioneel en nutritioneel gebruik kunnen worden verwerkt in voedingsmiddelen, waaronder vleesproducten...By Dr. Henk W. Hoogenkamp
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