Milling & Baking News - April 2, 2013 - 77

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RiceBran launches line of
protein ingredients
RiceBran Technologies, Scottsdale, Ariz., has launched
Proryza, a family of ingredients based on rice bran protein.
To create the ingredients, the company co-developed
technologies to extract and concentrate vegetable protein
from rice bran.
RiceBran Technologies will produce the ingredients at its
Dillon, Mont., facility using methods that require minimal
processing and no use of
solvents, acids or bases.
Products commercialized
under the Proryza brand
will be gluten-free and
non-bioengineered.
The line’s first
ingredient, Proryza P-35,
is a 35% water-dispersible
rice bran protein extract
that is suitable for beverage
applications. A second
ingredient, Proryza PF20/25, will follow. It is a
20% rice bran protein and
50% insoluble rice bran
dietary fiber product that
initially will be targeted
to the natural health food
industry.
“Our rice bran protein
products provide natural,
allergen-free options
for enriching foods and
beverages with a high
quality vegetable protein
with superior flavor and
nutritional profiles,” said Robert Smith, Ph.D., senior vicepresident – business development at RiceBran Technologies,
previously known as NutraCea.
For more information, e-mail cgarner@ricebrantech.com or
rsmith@ricebrantech.com.

Supplier Innovations

Three units make up
DuPont Nutrition & Health
DuPont, Wilmington, Del., has combined three of
its food-related units into one business called DuPont
Nutrition & Health. Danisco, Solae and Qualicon are the
three units.
DuPont Nutrition & Health has integrated the BAX
system, the RiboPrinter system
and other products formerly
available from Qualicon into the
molecular diagnostics product
line of DuPont Nutrition &
Health. The diagnostic systems,
along with DuPont Danisco
protective ingredients such as
antimicrobials, antioxidants
and cultures, comprise the food
protection portfolio.
The DuPont BAX system
“As part of a larger food
detects yeast and mold in
protection unit, we can now provide 24 hours.
customers with more comprehensive
food safety and quality solutions,” said Doris EngesserSudlow, global product leader for diagnostics. “Beyond
advanced food diagnostics and microbial monitoring, we
also can offer formulation help to reduce spoilage, extend
shelf life, and improve texture and taste.”
Doug Willrett, DuPont BioProtection leader, said, “Our
bio-based solutions can provide significant contributions
to global food security by reducing waste and increasing
the availability of safer, more nutritious food.”
Qualicon was formed in 1995 from DuPont R.&D. to
develop and market genetics-based microbial testing and
information products that address safety and quality
management needs of the food, pharmaceutical and personal
care industries. DuPont acquired Danisco in 2011. DuPont in
2012 acquired full ownership of St. Louis-based Solae, which
develops soy-based ingredients, from Bunge. Previously,
Solae was a joint venture between DuPont and Bunge.
For more information, visit www.food.dupont.com.

Flaxseed ingredient may replace eggs in baked foods
Glanbia Nutritionals, Fitchburg, Wis., has introduced
OptiSol 3000, an ingredient that has been shown to
replace eggs in bakery applications. Manufacturers may
list OptiSol 3000 as flaxseed meal and whey protein
concentrate on ingredient lists.
According to Glanbia Nutritionals,
OptiSol 3000 provides a cost-effective
alternative to eggs in such applications
as cakes, muffins, pancakes, sweet
bakery mixes, baked bars, egg rolls,
wantons and refrigerated cookie
dough. It may be used in a 1:1 inclusion
rate for dried whole eggs. A Glanbia
Nutritionals’ texture analyzer showed
no significant difference in texture

between using OptiSol 3000 and dried egg yolks.
“The increasingly volatile prices in the egg industry means
that bakery manufacturers are looking for a replacement
that is cost-effective but also maintains the same sensory
properties which appeal to consumers,” said Marilyn
Stieve, business development manager — flax at Glanbia
Nutritionals, a division of Glanbia P.L.C. “We have found
success with flaxseed-based ingredients in our popular
OptiSol line, and our research has extended the functionality
of flaxseed to an egg replacement ingredient. Glanbia
Nutritionals’ research on muffins, corn bread and cookies
shows that in terms of texture, moisture management, grain,
flavor and color, OptiSol 3000 can achieve the same profile
in finished baked goods as dried egg yolk.”
For more information, visit www.glanbianutritionals.com.

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

bakingbusiness.com / world-grain.com

Milling & Baking News April 2, 2013 / 77

http://www.food.dupont.com http://www.glanbianutritionals.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 2, 2013

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