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NutraCea Company Presentation

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NutraCea Company Presentation

NutraCea Company Presentation

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  • 1. Sowing the Seeds of Growth
    • NutraCea
    December 2008
  • 2. NutraCea Overview
    • Company NutraCea, Inc. (OTC BB: NTRZ)
    • Business Engages in the development and distribution of food and nutraceutical products based upon its unique, proprietary process that stabilizes rice bran and other grains
    • Domestic Ops Stage 1 – Stabilization Facilities
    • Stage 2 – Derivative Manufacturing
    • Warehouse & Distribution Centers
    Phoenix, AZ – Headquarters
  • 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
  • 4. Rice Bran Background
    • Rice is the primary food source for over 70% of the world
      • Once milled, rice bran quickly becomes rancid and is unfit for human consumption
      • Raw rice bran is mostly sold as animal feed
      • Approximately 60 million metric tons of raw rice bran is produced globally as a by-product of the milling process
      • With stabilization, this underutilized resources is now available for human consumption
    8 - 10% of the rice kernel contains the majority of the nutritional value with many health benefits NutraCea’s foundation is its proprietary technology to stabilize rice bran
  • 5. NutraCea Core Technologies
    • Stabilization of Bran in the Milling Process
      • Prolongs shelf life, maintains nutritional profile, improves flavor
      • Rice Bran, Wheat Bran
    • Rice Bran Oil
      • Largest RBO Refinery in South America
    • Derivative SRB Products
      • Dextrinized
      • Insoluble fiber
      • Soluble fraction
    • Functional Ingredients
      • Substantial investments in R&D to create “value add” opportunities for business partners
  • 6. Research & Development
    • NutraCea Approach
      • Ingredient supported by functionality & science
      • Demonstrated economic, nutritional and sensory benefits
      • Meaningfully differentiated & consistent with customer needs
    • Aggressive R&D Patenting
      • 8 Patents Issued
      • 17 Provisional Applications Filed
    • Focus on Functional Ingredients & Food Applications
      • Meat Enhancement
      • Batter and Breading
      • Baked Goods
      • Shelf Life Extension
  • 7. NutraCea Meat Patty Extension
    • Materials and Methods
      • Grind pork 72’s through a ½” plate
      • Mix Formulation with pork 72’s for 3 minutes
      • Add water and mix for 2 minutes
      • Form into patties
      • Cook in convention over at 350º F until IT 165º
      • Blast freeze at -40º until completely frozen
    Objective To provide cost savings in fully cooked pork sausage patties by replacing a portion of the meat block with RiBran Isolate while maintaining finished product quality.
    • Case Study Objectives
      • To reduce Purge and Cook yield
      • Increase Blend Cost Savings
      • To replace meat with stabilized rice bran
      • To determine the nutritional benefits
      • To evaluate effects on finished product quality
      • To quantify economic effects
    Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
  • 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  
  • 11. NutraCea Sausage, Burger & Hotdog
    • Case Study Objectives
      • To reduce Purge and Cook yield
      • Increase Blend Cost Savings
      • To replace meat with stabilized rice bran
      • To determine the nutritional benefits
      • To evaluate effects on finished product quality
      • To quantify economic effects
    • Materials and Methods
      • Full replacement of soy protein isolate
      • Replace 1- 4 percent on a weight / weight basis
      • Mix mechanically for 5 minutes
      • Add RiBran Isolate while mixing at low speed
      • Cook to an internal temperature of 162º F
      • Shower product for 30 minutes.
    Objective To provide cost savings in regular sausage, burger and/or fat hot dog by replacing a portion of the meat block with RiBran Isolate while maintaining finished product quality. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
  • 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  
  • 16.
    • Cooked yields were significantly increased at RiBran Isolate inclusion rates of 2% and higher
    • Purge was reduced over 12 weeks with the use of RiBran Isolate
    • Panelists found no significant difference in interior firmness, interior cohesiveness or rancidity over the 90 day storage period for any of the RiBran Isolate inclusion treatments
    • As RiBran Isolate inclusion rates increased to 3.5%, panelists did tend to detect lower cured meat aroma in frankfurters
    • RiBran Isolate can be successfully used as a functional ingredient in comminuted meat products to increase yield, reduce purge and improve textural characteristics without significantly altering the sensory attributes
    NutraCea Sausage, Burger & Hotdog Conclusion
  • 17. NutraCea Whole Muscle Injection
    • Case Study Objectives
      • To reduce Cook yield
      • Increase Blend Cost Savings
      • To extend meat with RiBran Isolate
      • To determine the nutritional benefits
      • To evaluate effects on finished product quality
      • To quantify economic effects
    • Materials and Methods
      • Extend meat yield with RiBran Isolate
      • Replace 2% on a weight / weight basis
      • Grind hams through a kidney plate.
      • Add water, sodium phosphate and ingredients
      • Tumble for 4 hrs at 8 rpm under vacuum.
      • Stuff hams into fibrous casings.
      • Cook hams to internal temperature of 155°F.
      • Cool product overnight, slice, package and store in cooler.
    Objective To provide cost savings in a 50% extended chunked and formed ham by replacing a portion of the ham with RiBran Isolate. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
  • 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  
  • 21. NutraCea Pizza Crust
    • Case Study Objectives
      • Replace Flour with De-Fatted Rice Bran (DFB) In Pizza Crust
      • Determine the Nutritional Differences
      • Evaluate the Effects on Finished Product Quality
      • Quantify Yield and Economic Effects
    • Materials & Methods:
      • Replace 20% of Flour with DFB
      • Mix and Prepare Pizza Crust Dough
      • Bake at 500 F for 7 Minutes
      • Blast Freeze at -40 F Until Frozen
      • Sensory and Yield Evaluation
    Objective To provide cost savings in formula and increase production through the introduction of De-Fatted Rice Bran (DFB) in a standard pizza crust formulation. Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
  • 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.
  • 24. NutraCea Pizza Crust Value Proposition & Conclusion The use of NutraCea De-Fatted Rice Bran resulted in a cost savings of 9% (.024/lb) when compared to the control while increasing product yield.
    • 10.1% Increase in Product Yield
    • 9% Reduction in Costs
    • 100% More Fiber
    • 15% Reduction in Calories
    • No Impact on Color, Taste, or Texture
    • No Impact on Baked Weight of Crust
    Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
  • 25. NutraCea Coatings
    • Case Study Objectives
      • To reduce oil pickup
      • To replace batter with stabilized rice bran
      • To determine the nutritional benefits
      • To evaluate effects on finished product quality
      • To quantify economic effects
    • Materials and Methods
      • Replace 3% and 6% of batter mix with SRB
      • Apply batter to hot dogs
      • Fry in 400 o F oil for 2 minutes
      • Blast freeze at -40 o F until frozen
      • Reconstitute in oven at 350 o F for evaluation
    Objective Reduce oil pick-up and provide cost savings in corn dogs by replacing a portion of the batter mix with NutraCea’s Stabilized Rice Bran Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC. Ingredients Control 3% SRB 6% SRB Batter Mix 60% 56% 49% SRB - 3% 6% Water 40% 41% 45% Total 100% 100% 100%
  • 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.
  • 28. NutraCea Coatings Value Proposition & Conclusion Conducted at Iowa State Meat Laboratory by Gits Prabhu, Ph.D, PHD Technologies, LLC.
    • Conclusion
      • 15% and 23.5% Less Fat in Finished Product when SRB is used at 3% and 6%
      • 4.84% & 7.68% Less Oil Uptake when SRB is used at 3% and 6%
      • 12% and 19% Less Calories in Finished Product when SRB is used at 3% and 6%
      • 3.2% Reduction in Cost when SRB is used at 6% (Current Batter Pricing)
      • No Effect on Color, Taste of Texture
    3% SRB 6% SRB Reduction in Edible Oil Cost 5% 8% Fat Reduction in Finished Product 15% 23.5% Calorie Reduction 12% 19% “ Batter” Cost Reduction (Yield) - 3.2%
  • 29. NutraCea Rice Bran Oil
    • Pelotas, Brazil Refinery
      • Feb 2008 – purchased largest South American rice bran oil processing facility located in Pelotas, Brazil
    • Refinery
      • Crude Rice Bran Oil
      • Refined Rice Bran Oil
      • Other value added by-products
    *Capacity utilization is subject to seasonal variances in supply and availability
  • 30. Benefits of Rice Bran Oil
    • Kitchen Functionality
      • Good storage stability and fry life
      • Delicate, nut-like character complements the natural flavor of foods without overpowering them
      • Creates less polymers than other cooking oils which means superior flavors and easier clean-up
      • Versatile-performs well in demanding and widely varying applications
    • High smoke point 490 ° F and light viscosity
      • The high smoke point and light viscosity also prevent fatty acid breakdown at high temperatures and allows less oil to be absorbed in cooking
      • Rice bran oil mixes better in salad dressings and improves the taste of baked goods
    *University of Rochester Medical Center (May 12, 2005). Can Rice Bran Oil Melt Away Cholesterol?. Science Daily. Retrieved on 2008-05-10
    • Health Benefits
      • Cholesterol and trans fat free
      • Hypoallergenic
      • Excellent balance of saturated , monounsaturated and polyunsaturated fats as recommended by the American Heart Association and the World Health Organization
      • Excellent source of vitamin E, gamma oryzanol and naturally occurring phytosterols
      • Research has shown that rice bran oil lowers LDL cholesterol levels without lowering HDL*
  • 31. Application Improvements
    • Frying/Stir-Frying
      • With extremely high smoke point 490F rice bran oil exhibits excellent frying performance and absorbs less oil which contributes to a lighter, more palatable flavor to fried food and reduced calories
    • Salad Dressings/Dipping Oils
      • Rice bran oil emulsifies easily and is perfect for preparing dressings and dipping oils that require delicate flavors to come through without a greasy mouth feel or aftertaste
    • Baking
      • Rice bran oil has a light, barely perceptible flavor making it a healthy and natural choice to replace shortenings in baking applications
  • 32. Sowing the Seeds of Growth
    • NutraCea
    Thank You