Elevate nutrition with rice protein and peptides. Discover low-allergenic, GMO-free options for plant-based beverages. Enhance health with versatility.

In recent years, with the significant improvement in domestic living standards and the advent of an aging population, suboptimal health and chronic diseases have emerged as major threats to public health. Consequently, regulatory initiatives have been introduced to encourage residents to adopt healthier lifestyles and consume more nutritious foods. Plant-based foods have become a focal point of attention, attracting substantial investments from research institutions and businesses. Among plant-based components, protein, as the primary nutrient for humans, has garnered significant attention. This report focuses on rice protein, specifically, its characteristics and applications in the form of peptides in the context of solid beverages, presenting an overview of its product features and relevant applications.

1. Current Status of the Protein Solid Beverage Industry

Ensuring food security requires comprehensive utilization of grains, especially in the processing of broken rice, which constitutes approximately 10% of the production process. Traditionally, broken rice was utilized for alcohol production, animal feed, and syrup. However, exploring the deep processing and extensive application of broken rice has become crucial. Protein solid beverages are categorized into three types: plant protein beverages, animal protein beverages, and composite protein beverages, each defined by the composition of their raw materials. Currently, the overall protein content of solid beverage products is relatively low, nutritional components are insufficient, and quality varies widely—a prevalent issue in the industry.

Analyzing the popularity of contemporary products like milk tea and meal replacement powders reveals a rapidly evolving consumer demand. These products not only offer a pleasant taste but also allow for versatile adjustments and formulations, delivering both excellent flavor and rich nutrition. As consumer demands evolve, companies need to tailor their products accordingly, emphasizing customization based on consumer preferences rather than adhering strictly to raw material compositions.

2. Primary Ingredients and Presentation Forms

Protein solid beverages utilize a variety of primary ingredients, including soy, coconut flesh, almonds, walnuts, peanuts, meat, fish, eggs, and milk. Notably, rice protein, although relatively niche, has gained recognition as an outstanding plant-based protein with unique attributes. The report emphasizes the nutritional value of rice protein derived from rice, highlighting its unique characteristics and applications.

Rice, a staple in the diet of many, particularly in southern regions, has components like rice husk and rice bran that contain beneficial vitamins, minerals, and other valuable constituents. Despite the promotion of consuming brown rice for its nutritional benefits, there exists a paradox—most nutrients are concentrated in the rice bran, resulting in a rough texture. This challenge underscores the need for a comprehensive analysis of the pros and cons of consuming brown or white rice. White rice primarily consists of rice starch and protein, with rice starch being the smallest among cereal starch particles, making it versatile for various applications, including its use as a fat substitute.

3. Application Characteristics of Rice Protein and Peptides

Through patented technologies, rice protein can be extracted and refined to obtain high-purity food-grade rice protein and rice protein peptides. These products boast exceptional nutritional attributes, including low allergenicity (rice is internationally recognized as the only grain exempt from allergen experiments), vegetarian status, high BCAA content, non-GMO status, hormone-free, no solvent residues, and low purine levels.

Given these characteristics, rice-based products are suitable for infant and toddler nutrition. The unique nutritional profile aligns with WHO/FAO recommendations, and the low purine content addresses contemporary dietary preferences, creating a differentiating factor in the market. From a biological and nutritional perspective, the biological value of rice protein rivals that of shrimp and beef, making it the highest among plant-based proteins. Additionally, rice protein peptides meet the basic requirements for active peptides and demonstrate functions such as fatigue resistance, liver protection, blood sugar assistance, and immune system enhancement.

Currently, rice protein is categorized into several types, including high-dispersion, silky, transparent, and granular. Enhancing dispersion allows for applications in baking and nutritional meal replacements. Tests on water retention show similar results to soy protein, while emulsification and foaming properties are inferior to soy protein. Rice protein and soy protein or pea protein can be applied in plant-based meat patties, with rice protein comprising 30%-40% and soy or pea protein making up 60%-70%. This combination optimizes product texture, taste, and amino acid nutrition, aligning with the ideal model recommended by FAO/WHO.

4. Industry Development Trends

Several national plans, such as “Healthy China 2030” and the 13th and 14th Five-Year Plans, emphasize specific issues: low carbon emissions, balanced nutrition, and the integration of health and pleasure in products. The era of comprehensive health is approaching, bringing urgent market demands that companies need to embrace promptly.

Considering sustainable development resources, rice husks can be used for power generation, whole rice can be processed into rice, and rice bran can be used to produce rice bran oil. However, the most worthwhile industrial deep processing and utilization lies in broken rice. China has the highest rice production globally, providing an autonomous raw material source if broken rice is utilized effectively for producing health products that leverage both protein and starch. This strategy would reduce dependence on imported soy and corn. With an annual production of 200 million tons of rice in the country, and considering a 65% rice yield, there is approximately 130 million tons of rice, with about 10% considered broken rice. This yields over 1 million tons of protein resources at an 8% protein content, a resource that should be strategically exploited.

Elevate Your Nutrition with ETprotein’s Premium Rice Protein

In conclusion, for those seeking a premium source of plant-based nutrition, look no further than ETprotein’s exceptional rice protein products. Extracted and refined using patented technologies, ETprotein offers high-purity, non-GMO, and allergen-free rice protein and peptides. With a commitment to quality and health, ETprotein’s products stand out for their versatility and nutritional excellence. Elevate your well-being and embrace the future of nutrition with ETprotein’s rice protein – a wise choice for a healthier lifestyle.

In conclusion, the report outlines the multifaceted applications of rice protein in various fields, such as plant-based milk and solid foods like energy bars, highlighting its potential in meeting evolving consumer needs for healthier and more nutritious options in the market.