Rice bran approved as poultry meat enhancer
The US Department of Agriculture (USDA) has approved NutraCea to supply
stabilised rice bran as an enhancer for pulverized meat and poultry products.
NutraCea says that it hopes to reach new markets following the approval,
and has filed a provisional patent for the rice brand, both in the US and
The company claims it has significant cost and nutritional benefits and can
be used in meat and poultry sausages that contain binders, nugget-shaped
patties, meatballs, meatloaf and meat and poultry patties.
Brad Edson, NutraCea's President and CEO: "The USDA approval presents an
important opportunity for NutraCea to begin to supply hundreds of new customers
in the meat industry with stabilized rice bran. It should be a welcome event for
meat industry customers, who will be able to capture cost savings and improve
The company stated that an independent study conducted at Iowa State
University, overseen by Dr Gits Prabhu, demonstrated that SRB added to chicken
nuggets and hot dogs yielded a host of benefits, ranging from cost savings to
better nutrition. "We are enthusiastic about the results, which clearly
demonstrate significant cost savings, increased yield, a healthier nutritional
profile and minimal change in taste when NutraCea's SRB is added to chicken
nuggets and hot dogs," said Prabhu, adding, "According to our research,
incorporating SRB at 2% and 3.5% inclusion levels in chicken nuggets lowered
production costs by $0.02 and $0.04 respectively per pound."
The Company said that, historically, rice bran has been fed to livestock,
and adding it to meat during the processing phase is actually a more efficient
and environmentally sound use of the product.
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