NutraCea Appoints Hoogenkamp as Executive Advisor on the Utilization of Stabilized Rice Bran in Food Ingredient Applications
NutraCea initially began working with Hoogenkamp in November of 2007. Since then, he has conducted extensive research on uses for rice bran, including NutraCea’s SRB products, in human food ingredient uses.
23 Nov 2009 --- NutraCea, a world leader in stabilized rice bran (SRB) nutrient research and technology, has announced that Henk Hoogenkamp, an author, researcher and developer in the food ingredient and meat processing industries, has signed on as an Executive Advisor to NutraCea. In particular, Hoogenkamp will conduct and provide results of research and development in various applications to further explore the utilization of stabilized rice bran (SRB) in the human food chain.
NutraCea initially began working with Hoogenkamp in November of 2007. Since then, he has conducted extensive research on uses for rice bran, including NutraCea’s SRB products, in human food ingredient uses. Hoogenkamp’s work has been instrumental in the development of SRB applications for emulsified and course ground meats. “We are pleased and honored to have Henk join our NutraCea team as an Executive Advisor. His depth of knowledge, reputation and global network in the food ingredient industry are already proving to be instrumental in opening doors for increased sales of our SRB products worldwide. Recent trials and studies that Henk has directed and performed demonstrate the significant long-term potential for NutraCea’s SRB product range in multiple food ingredient applications in markets around the world,” said W. John Short, Chief Executive Officer of NutraCea.
Hoogenkamp commented, “I’m pleased to join NutraCea as an Executive Advisor to the senior management team to help develop the global potential of rice bran as a major addition to the human food ingredient supply chain. Our growing global population needs sustainable, functional and nutritious food ingredients and rice bran offers a tremendous opportunity to convert a by-product formerly used only for animal feed to a highly nutritious human food ingredient. Stabilized rice bran provides that opportunity, along with competitive pricing and clean green labeling. It’s exciting to be on the cutting edge of what can be a life-enhancing ingredient for the human food industry.”
Hoogenkamp has turned his attention to rice bran in recent years, recognizing that this extremely functional and nutritious ingredient can compensate for the high cost of soy protein, as well as improve organoleptical quality.
