OFFSTEIN, Germany—An optimized rice bran, from BENEO, offers food producers a high-quality, shelf-stable product that encompasses a wide range of nutritional and functional benefits. In addition to being hypoallergenic, whole-grain, gluten-free and rich in antioxidants and phytosterols, RemyLiVe, the rice bran, also improves the structure, shelf-life, texture and machinability of food products.
Key applications for BENEO's RemyLiVe include cereals and bars, baked goods and meat. In cereals, it can allow whole grain claims, and improves bowl-life and crunchiness. Increased benefits can also be achieved by combining RemyLiVe with other functional ingredients. For example, when combined with a prebiotic fiber, inulin, the result is gluten-free baked goods with an improved nutritional profile and structure. The addition of inulin in meat products offers fat replacement and enhanced texture properties. RemyLiVe rice bran can also be combined with a sugar replacer when formulating for sugar reduction, improved structure and shelf-life in baked goods.
Pierre Donck, product manager RemyLiVe, stated, “The nutritional and technical benefits of RemyLiVe make it a highly versatile ingredient. This nutritionally optimized product not only improves the texture and stability of a wide range of foods, but it also expands BENEO’s offerings to include a whole grain or gluten-free product option."
