New Research Published in Journal of Cereal Science "Clearly Demonstrates" Potential of Rice Bran to Enhance Nutritional Value of Gluten-Free Bread Formulations
NutraCea Rice Bran Used by Researchers in Enhanced Gluten-Free Bread Formulation
(firmenpresse) - SCOTTSDALE, AZ -- (Marketwire) -- 09/19/12 -- NutraCea (OTCQB: NTRZ), a global leader in the production and marketing of value added products derived from rice bran, today announced that its stabilized rice bran ingredient was highlighted in new research on the potential benefits of rice bran-enhanced gluten-free bread published in The Journal of Cereal Science.
The new research, titled "Quality improvement of rice-based gluten-free bread using different dietary fiber fractions of rice bran" was prepared by independent researchers from Chiang Mai University in Thailand and the University of Natural Resources and Life Sciences in Austria studying ways to address the traditionally low nutritional quality of gluten-free breads. Gluten is the protein found in wheat, rye, barley and spelt. According to market research organization Packaged Facts, the market for gluten-free foods has grown much faster than expected, at a compound annual growth rate of 30% from 2006 to 2010 driven in part due to increased awareness of Celiac disease, an autoimmune disorder with symptoms triggered by gluten consumption affecting an estimated 3 million Americans across all races, ages and genders, as well as consumer health trends favoring simpler, less processed foods.
In the report, researchers created an optimized bread formulation made with rice flour, HPMC, egg albumen, emulsifier, and at a level of 10%. Results showed that inclusion of rice bran produced bread with a better color, higher volume, and softer crumb firmness leading the researchers to write that "results prove that addition of rice bran not only enhances the physiochemical and nutritional profile of the final gluten-free breads, it was also preferred by the panelists over the control bread."
W. John Short, CEO & President of NutraCea, commented, "At NutraCea, we have long recognized the many positive nutritional benefits of rice bran -- it is hypoallergenic, gluten free, contains a full range of amino acids and is easy digestible. As noted in this exciting new research, it also supplies valuable protein content to foods such as bread and other baked goods. As individuals the world-over continue to embrace the health benefits of gluten-free diets, the demand for ways to enhance the nutritional value of those foods become more critical and is something we are beginning to capitalize on with our stabilized rice bran (SRB) products."
NutraCea's proprietary and patented technologies allows it to take convert rice bran, an underutilized by-product of rice milling and convert it into valued added products usable in a number of high-quality human food and animal nutrition applications.
For more information on Celiac disease, please visit .
This release contains forward-looking statements, including, but not limited to, statements about NutraCea's expectations regarding the adequacy of working capital, the revenue impact of our relationship with Beneo-Remy, our penetration in the market for comminuted meat products, the completion date and impact on plant efficiency, production capacity and product offerings resulting from upgrades to our Irgovel plant and our ability to increase sales prices for our products. These statements are made based upon current expectations that are subject to known and unknown risks and uncertainties. The Company does not undertake to update forward-looking statements in this news release to reflect actual results, changes in assumptions or changes in other factors affecting such forward-looking information. Assumptions and other information that could cause results to differ from those set forth in the forward-looking information can be found in NutraCea's filings with the Securities and Exchange Commission, including NutraCea's most recent periodic reports.
NutraCea is a human food ingredient and animal nutrition company focused on the procurement, bio-refining and marketing of numerous products derived from rice bran. NutraCea has proprietary and patented intellectual property that allows us to convert rice bran, one of the world's most underutilized food sources, into a number of highly nutritious human food and animal nutrition products. Our target markets are human food and animal nutrition manufacturers and retailers, as well as natural food, functional food and nutraceutical supplement manufacturers and retailers, both domestically and internationally. More information can be found in the Company's filings with the SEC and by visiting our website at .
Themen in dieser Pressemitteilung:
Unternehmensinformation / Kurzprofil:
Datum: 19.09.2012 - 12:37 Uhr
Sprache: Deutsch
News-ID 184839
Anzahl Zeichen: 0
contact information:
Town:
SCOTTSDALE, AZ
Kategorie:
Ingredients
Diese Pressemitteilung wurde bisher 181 mal aufgerufen.
Die Pressemitteilung mit dem Titel:
"New Research Published in Journal of Cereal Science "Clearly Demonstrates" Potential of Rice Bran to Enhance Nutritional Value of Gluten-Free Bread Formulations"
steht unter der journalistisch-redaktionellen Verantwortung von
NutraCea (Nachricht senden)
Beachten Sie bitte die weiteren Informationen zum Haftungsauschluß (gemäß TMG - TeleMedianGesetz) und dem Datenschutz (gemäß der DSGVO).
