Feb 8 2012 --- NutraCea, a world leader in production and marketing of stabilized rice bran (SRB), rice bran oil (RBO) and their derivative products, announced the commercial launch of RiBran DF, a low oil content version of stabilized rice bran that offers unique functionality to the food industry. RiBran DF is effective in a number of food applications including use in batters and coatings for fried foods where it reduces oil pickup in frying by as much as 30% while maintaining flavor and texture.

RiBran DF is a gluten free, non-allergenic product with a long shelf life and mild flavor profile. It offers a cost effective and nutritionally beneficial improvement in many food applications. It is also useful as an ingredient in pizza dough and other yeast raised products where it functions as an accelerant to speed up the fermentation process. Other applications include acting as a dietary fiber source in finished foods, a thickener for sauces and gravies and an additive for processed meats. Due to its low fat and calorie content, RiBran DF is also useful in low calorie packaged food offerings and snacks.

NutraCea's Chief Executive Officer, W. John Short, commented, "We are excited to be launching RiBran DF in commercial channels. We have done extensive testing and are in various stages of applications development with several major food companies. Results to date have been very positive."

RiBran DF represents another unique ingredient offering in the NutraCea portfolio that includes a line of stabilized rice bran products, rice bran derivatives, rice bran oil and various oil fractions. RiBran DF is manufactured at NutraCea's Brazilian subsidiary IRGOVEL and is further processed and packaged in the United States to provide excellent logistics for servicing the domestic and international food markets.