In light of this, RIBUS Inc. is spotlighting its rice bran extract: Nu-BAKE.
The patented ingredient provides a clean-label alternative to common synthetic additives, helping brands to “future-proof” their products and keep pace with both regulatory requirements and consumer expectations.
“Brands are under mounting pressure from both regulators and consumers,” said Alicia Peirce Kasch, Vice President of RIBUS.
“Nu-BAKE allows companies to reformulate with a plant-based, recognisable ingredient that provides similar technical benefits as synthetic additives such as DATEM (diacetyl tartaric acid ester of mono- and diglycerides), sodium stearoyl lactylate (SSL), and soy lecithin, but with a clean label declaration.”
Although Nu-BAKE is not a dye replacement, Kasch said the new law underscores a larger trend in food regulation that companies shouldn’t ignore.
Nu-BAKE is a gluten-free, allergen-free rice bran extract that improves volume, texture and shelf-life in traditional bakery applications as well as gluten-free systems.
Usage levels range from 0.25–1.00% of flour weight, depending on application.
“For bakers, Nu-BAKE is more than an ingredient; it’s risk mitigation,” Kasch said.
“By replacing synthetic emulsifiers with our rice bran extract, brands can reduce the chance of future labelling issues, avoid consumer mistrust and appeal to consumer desire for familiar, safe ingredients.”
RIBUS works as a strategic partner to research, procurement and corporate leadership teams seeking to navigate increasingly complex regulations.