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Company Sees Market Potential For Nutritious Waste Product Of Rice Milling

August 16, 2016: 12:00 AM EST
A company founded in 1998 to make use of a “waste” byproduct of white rice milling is refocusing its product strategy from animal feed to human food, thanks to its application of a proprietary technology that prevents the product from going rancid. RiceBran Technologies says the nutritious protein-rich brown, outer layer of rice has numerous applications, from functional beverages to protein bars, snacks, pasta, crackers, a filler in blended meat products, and breading and batters. The main reason rice bran has been wasted is that the lipase enzyme spoils the product quickly unless it is stabilized. RiceBran’s stabilizing technology uses enzymes to preserve the nutrition. The company says the market potential of rice bran as human food is big and, “We have the market to ourselves right now.”
Andrea Hayley, "How One Company Used an Enzyme to Turn Food Waste Into a Superfood", Epoch Times, August 16, 2016, © Epoch Times
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