RiceBran Technologies launches two new ricebran proteins
By Elaine WATSON
- Last updated on
Continuing our focus on plant-based proteins, our next stop was the RiceBran Technologies booth, where chief executive W. John Short and senior VP R&D, business development Dr Robert Smith were promoting two brand new protein ingredients from rice bran, which always used to be regarded as a waste by-product of rice-milling, but is packed with protein, oil, fiber and other nutrients.
By arresting the enzymatic reaction that causes raw rice bran to deteriorate after milling, RiceBran Technologies can stabilize the bran and produce a range of ingredients from rice bran oil to soluble and insoluble fibers and proteins, says the firm, which can now produce commercial quantities of rice bran protein ingredients from its site in Dillon, Montana, “without the use of solvents, acids or bases”.
The first protein ingredients are PRORYZA P-35: A 35% water-dispersible rice bran protein extract for beverage applications; and PRORYZA PF-20/50: A 20% rice bran protein and 50% insoluble rice bran dietary fiber product suitable for bars, shakes, and other health products.
The proteins are particularly attractive to food, beverage and supplement manufacturers because they do not have the bitter off notes associated with some other plant-based proteins such as mustard seed, soy and pea, can be marketed as non-GMO, and are hypoallergenic.
Click here to listen to our video interview with RiceBran Technologies.