Rice protein is produced by enzymatic hydrolysis of rice flour or rice starch processing byproducts to separate and concentrate the protein fraction. The resulting ingredient typically contains 80% or more protein on a dry basis and offers a mild, neutral flavor profile that blends easily into various food matrices. Rice protein is one of the most hypoallergenic protein sources available, free from all major food allergens including soy, dairy, gluten, eggs, and nuts.
It provides a complementary amino acid profile to pea and other legume proteins. This makes it an ideal blending partner in plant protein formulations. The ingredient is particularly valued in organic, non-GMO, and clean-label product development.
