Rice Bran Protein
"Ricebran Technologies connects the harvest to the home by transforming rice bran into premium functional ingredients that feed the world"
Henk Hoogenkamp -Author
Henk Hoogenkamp will publish a new book (Oct 2013) discussing the potential of this ingredient. "Rice Protein & Beyond" is an authoritative overview covering a wide selection of seemingly unrelated topics that influence food security, health, sustainability, affordability, societal diagnostics, and socio-economic demographic marketing of formulated food, meat-hybrids and beverages.
RiceBran Technologies holds many patents for stabilized rice bran production. This proprietary technology enables the creation of food and nutrition micro compounds to be unlocked from rice bran; normally a waste by-product of rice processing.
Hoogenkamp calls rice bran protein an innovative "all-natural"source of premium plant protein, prebiotic fiber, and heart-healthy oil. Rice bran and rice protein is glutenfree, hypoallergenic, and contains not only essential vitamins and minerals, but also a wide variety of antioxidants and co-factors. "Our world urgently needs this multi-functional transitional protein with unique organoleptic properties, delivering high-value and ecologically sustainable protein nutrition. Rice bran protein is made using chemical-free technology delivering not only a clean label, but also the benefits from being vegan-friendly, dairy-free, nut-free, and a premium flavor profile. Rice bran protein is trusted, competitive, easy to use, and cost-effective" .
Never before has food been such a global issue. On both sides of the spectrum, there are overweight and obese people who share the planet with chronically hungry populations. From whichever angle this issue is observed, the bottom line is how to produce more food from less land, reduce waste, and improve equal access to wholesome food at less price volatility.
When it comes to protein, consumers have a lot of choices. Rice protein and rice bran are not only excellent in digestibility with the highest quality protein of all grains, but are also hypoallergenic and with a preferred bland taste and flavor profile. Rice protein enjoys a broad cultural and ethnic universal acceptance, as well as a low-to-zero environmental footprint.