NutraCea stabilized rice bran approved for meat use
May 22, 2008
by Eric Schroeder
PHOENIX — NutraCea has received approval from the Food Safety Inspection Service of the U.S. Department of Agriculture to provide its stabilized rice bran (S.R.B.) as an "enhancer" to food companies that prepare comminuted meat and poultry products, such as meat and poultry sausages that contain binders, nugget-shaped patties, meatballs, meatloaf, and meat and poultry patties.
"The U.S.D.A. approval presents an important opportunity for NutraCea to begin to supply hundreds of new customers in the meat industry with stabilized rice bran," said Brad Edson, president and chief executive officer. "It should be a welcome event for meat industry customers, who will be able to capture cost savings and improve product yields."
According to NutraCea, an independent study conducted earlier this year at Iowa State University by PHD Technologies showed that adding stabilized rice bran at 2% and 3.5% inclusion levels in chicken nuggets lowered production costs by 2c and 4c per lb, respectively. In hot dogs, the production costs were reduced by 1c and 2c per lb, respectively, when stabilized rice bran was used at 2% and 3.5% inclusion levels, researchers said.
"Domestically, the addition of S.R.B. to hot dogs and sausages is permissible at a 3.5% maximum inclusion level as a functional ingredient and in certain countries outside the U.S. it can be much higher than that," said Kody Newland, senior vice-president of sales at NutraCea. "This represents a new channel of distribution for NutraCea and we intend to pursue this marketing opportunity on a global scale."
NutraCea said it has filed provisional patents both domestically and internationally for the use of its stabilized rice bran as an enhancer.