Rice 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 in processed food and meat products.
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The second of this two-part series will discuss some possible applications of rice bran.
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The first of this two-part series will discuss some possible applications of rice bran.
The food price predicament
Never before has food been such a global issue. On both sides of the spectrum are overweight and obese people sharing the planet with chronically malnourished and hungry populations. From whichever angle this issue is observed, the bottomline is how to produce more food from less land, reduce waste and improve equal access to wholesome food at less price volatility.
With meat production and ingredient technology
impacting the soy protein
industry, the rice bran isolate
is slowly rising up its ranks.
The pendulum swings back from excess supplementation to downright
formulating affordable, tasty and nutritious meat products.
It is realistic to say that the current world production capacity of soy protein concentrate and soy protein
isolate is close to, or even exceeds 1MM ton. Please observe that listed approximate quantities are the theoretical equivalent manufacturing capacities of SPI and SPC for the entire food and feed chain
The first part of a two part report on the history, future, markets,
capacity and dynamics of functional soy protein.