Rice bran is a by-product of rice processing that is produced when the husk and bran are separated from the rice grain. It accounts for around 8-10% of the weight of paddy rice, with global production amounting to over 63 million tonnes annually. Originally from Asia, rice bran has found significant application in the production of horse and pet food as well as in numerous food and bakery products.
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The inclusion of rice bran in horse food formulations not only improves the nutritional profile of the food, but also aids weight regulation, digestion and coat condition, making it a valuable component in equine nutrition. It is particularly beneficial for horses used in competitive sport or racing.
The inclusion of rice bran in pet food not only improves the nutritional profile, but also supports digestive health, weight control and coat care and is a hypoallergenic and sustainable ingredient. This makes it a beneficial addition to pet food formulations that meet the diverse needs of pets and pet owners alike.
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Rice bran is a particularly concentrated source of calories and is therefore an excellent nutritional supplement for horses. It is an ideal supplement, especially for horses that need extra calories for performance, work or weight gain. In contrast to a cereal-based diet, the risk of indigestion is significantly lower when feeding rice bran.
Yes, rice bran can be added to vegan meat alternatives to improve their nutritional profile and texture. The product can also help bind ingredients together in pies, meatballs and sausages. Its fibre content makes it a useful thickening agent for vegan sauces, gravies and condiments without altering their flavour.
Rice bran is naturally gluten-free, making it an excellent ingredient for the production of gluten-free baked goods. As a natural, minimally processed ingredient, rice bran is in line with the clean label trend. It enables bakers to improve the nutritional profile of their products without having to resort to artificial additives, thus meeting consumer demand for transparency and simplicity of ingredients. At the same time, it has excellent moisture-binding properties that help keep baked goods moist, improving texture and extending shelf life.
Stabilised rice bran has a longer shelf life compared to raw rice bran, usually around 9-12 months, as it undergoes a process to inactivate lipase enzymes. It should have a mild, nutty flavour with no sour or rancid odour. Store the stabilised rice bran in a cool, dry place, away from direct sunlight and heat sources.
Rice bran is a by-product of rice processing. The use of rice bran as a raw material for various applications promotes waste minimisation and increases the holistic use of agricultural products. The use of rice bran contributes to a more efficient utilisation of agricultural resources and supports sustainable food production practices.
