CULTURED BROWN RICE
Cultured Brown Rice is a natural preservative produced via a unique controlled fermentation of brown rice with Propionibacterium freudenreichii. This bacterium is best known for its role in the creation of Swiss Cheese. Propionibacteria are commonly found in milk and dairy products and has a long history of safe use in food.
Cultured Brown Rice is an all natural off-white powder containing short-chain organic acids and other natural fermentation-derived metabolites that can extend the shelf life and enhance the flavor profile in a variety of applications.
Cultured Brown Rice has been used to extend shelf life in baked goods, cheeses, meats, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Brown Rice can replace chemical preservatives like sorbates and benzoates for a clean label and allergen free alternative.
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Cultured Brown Rice
Our Most Popular Cultured Brown Rice Product
Label Cultured Brown Rice
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Brown Rice IP
Identity Preserved and Non-GMO Project Verified
Label Cultured Brown Rice
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria