NutraCea Company Presentation
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NutraCea Company Presentation
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NutraCea Company Presentation
- 3. NutraCea Overview China & Brazil China – RBO Oil Processing Brazil – RBO Oil Processing Business Engages in the refining and distribution of rice bran oil and refined by-products. Indonesia Wheat Flour Mill and Wheat Bran Stabilization Business Proof of concept for wheat stabilization Pelotas, Brazil – RBO Processing
- 8. NutraCea Meat Patty Extension Formulation Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 100.00 100.00 Total 2.00 2.00 Spice Blend (with salt) .40 .40 Sodium Phosphate 2.00 0.00 RiBran Isolate 3.00 3.00 Water 92.60 94.60 Pork 72's 2% RiBran Isolate Control Ingredient
- 9. NutraCea Meat Patty Extension Cook Yield Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 10. NutraCea Meat Patty Extension Value Proposition & Conclusion The use of NutraCea RiBran Isolate resulted in a cost savings of 1.1% when compared to the control while maintaining finished product quality. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 1.12% Yielded Blend Cost Savings vs Control (%) $0.01 Yielded Blend Cost Savings vs Control ($/lb) $0.6576 $0.6650 Yielded Blend Cost ($/lb) 78.10% 78.07% Cooked Yield (%) 1.08% Blend Cost Savings vs Control (%) $0.01 Blend Cost Savings vs Control ($/lb) $0.5136 $0.5192 Blend Cost ($/lb) 2% RiBran Isolate Control
- 12. NutraCea Sausage, Burger & Hotdog Formulation Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 103.00 102.00 101.00 100.00 Total 3.00 2.00 1.00 0.00 RiBran Isolate 0.01 0.01 0.01 0.01 Sodium Nitrite 0.04 0.04 0.04 0.04 Sodium Erythorbate 0.40 0.40 0.40 0.40 Sodium Phosphate 2.25 2.25 2.25 2.25 Flavorings (Spices) 0.91 0.91 0.91 0.91 Corn Syrup Solids 2.00 2.00 2.00 2.00 K Lactate/Na Diacetate 2.25 2.25 2.25 2.25 Salt 22.00 22.00 22.00 22.00 Water 44.50 44.50 44.50 44.50 Beef 50's 25.64 25.64 25.64 25.64 Pork 90's 3% RiBran Isolate 2% RiBran Isolate 1% RiBran Isolate Control Ingredient
- 13. NutraCea Sausage, Burger & Hotdog Cook Yield Consistent increase in cooked yield with the use of RiBran Isolate from 1% to 3% Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 14. NutraCea Sausage, Burger & Hotdog Week 2 Purge The trends show decreased purge values as RiBran Isolate usage increases Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 15. NutraCea Sausage, Burger & Hotdog Value Proposition Utilizing RiBran Isolate at 1%, 2% and 3% in frankfurters provided a calculated formulation cost reduction: of $0.006, 0.012 and $0.018/lb and Yielded Blend Cost Savings of 2.21%, 4.07% and 5.83% respectively. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 5.83% 4.07% 2.21% Yielded Blend Cost Savings vs Control (%) $0.0371 $0.0265 $0.0146 Yielded Blend Cost Savings vs Control ($/lb) $0.6317 $0.6424 $0.6543 $0.6688 Yielded Blend Cost ($/lb) 88.84% 88.30% 87.61% 86.60% Cooked Yield (%) 3.11% 2.07% 1.04% Blend Cost Savings vs Control (%) $0.018 $0.012 $0.006 Blend Cost Savings vs Control ($/lb) $0.5612 $0.5672 $0.5732 $0.5792 Blend Cost ($/lb) 3% RiBran Isolate 2% RiBran Isolate 1% RiBran Isolate Control
- 18. NutraCea Whole Muscle Injection Formulation Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 100.00 100.00 Total 2.00 0.00 RiBran Isolate 0.01 0.01 Sodium Nitrite 0.05 0.05 Sodium Erythorbate 0.40 0.40 Sodium Phosphate 1.00 1.00 Dextrose 2.00 2.00 Salt 29.88 29.88 Water 64.66 66.66 Ham 2% RiBran Isolate Control Ingredient
- 19. NutraCea Whole Muscle Injection Cook Yield Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 20. NutraCea Whole Muscle Injection Value Proposition & Conclusion The use of NutraCea RiBran Isolate resulted in a cost savings of 2.9% when compared to the control while increasing cooked yields and providing a firmer texture. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. 2.90% Yielded Blend Cost Savings vs Control (%) $0.02 Yielded Blend Cost Savings vs Control ($/lb) $0.77 $0.80 Yielded Blend Cost ($/lb) 89.52% 88.81% Cooked Yield (%) 2.12% Blend Cost Savings vs Control (%) $0.02 Blend Cost Savings vs Control ($/lb) $0.69 $0.71 Blend Cost ($/lb) 2% RiBran Isolate Control
- 22. NutraCea Pizza Crust Formulation(s) Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 23. NutraCea Pizza Crust Nutritional Comparison Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 26. NutraCea Coatings Moisture Loss and Fat Gain Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
- 27. NutraCea Coatings Moisture and Fat Composition Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.