Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions
This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.
Rice from Thailand, especially the fragrant hom mali jasmine variety, could certainly be thought to have been a catalyst, with not only jasmine rice and sticky rice experiencing unexpected front-and-center popularity, but also creating consumer awareness of such offerings as purple rice and red rice. And along with Vietnam, Thailand has made rice noodles practically a staple in many American households.