BENEO has introduced optimised shelf stable rice bran, RemyLiVe, which offers food producers a high quality, stable product with a wide range of nutritional and functional benefits. In addition to being hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols, the shelf stable rice bran also improves the structure, shelf-life, texturisation and machinability of food products.
Key applications for BENEO's RemyLiVe shelf stable rice bran include cereals and bars, baked goods and meat. In cereals it can allow wholegrain claims and enhances as well improved bowl-life and crunchiness. Increased benefits can also be achieved by combining RemyLiVe with other functional ingredients of BENEO. For example, when combined with BENEO's prebiotic fibre, inulin, gluten-free bakery with an improved nutritional profile and structure is created. Fat replacement and enhanced texture properties in meat products are possible with the addition of inulin. Also, when combined with BENEO's oligofructose, or sugar replacer, ISOMALT, RemyLiVe rice bran offers producers sugar-reduction, improved structure and shelf-life in baked goods.
NutraCea produces RemyLiVe under the terms of the distribution and cooperation agreement entered into in September. The shelf stable rice bran from BENEO will be available in more than 40 countries in Europe, the Middle East and Africa (EMEA) as well as Russia, India, Australia and New Zealand from the first quarter of 2012 onwards.
Pierre Donck, product manager RemyLiVe: 'The nutritional and technical benefits of RemyLiVe make it a highly versatile ingredient. This nutritionally optimised product not only improves the texture and stability of a wide range of foods, but it also expands BENEO's offering to include a wholegrain or gluten-free product option. We strongly believe that our customers will benefit greatly from this valued added ingredient.'
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