Rice Protein · Plant-Based Protein for Beverages, Nutrition Powders & Bakery

Key characteristics

• Raw material: Rice (typically brown rice) from controlled suppliers.
• Types:
  • Rice protein concentrate – generally around 70% protein (dry basis),
  • Rice protein isolate – up to around 80% protein (dry basis), where available.
• Form: light cream to light beige powder with a mild grain-like taste.
• Solubility & functionality:
  • Good dispersibility in beverages and semi-solid systems with appropriate processing,
  • Contributes to viscosity, suspension and body in drinks and batters.
• Nutritional profile:
  • High protein content with a favourable amino acid profile that complements pea protein,
  • Naturally cholesterol-free and low in saturated fat,
  • Suitable for vegan, vegetarian, lactose-free and dairy-free formulations.
• Allergen & “free-from” positioning:
  • Rice is generally perceived as a gentle, hypoallergenic grain in many markets,
  • Supports soy-free, gluten-free and dairy-free recipes (final claims depend on local regulations and plant controls).
• Regulatory & labelling:
  • Labelled as “rice protein” or “brown rice protein”,
  • Can support protein-related claims where thresholds and calculations are met.

Atlas supports customers in selecting rice protein grades and specifications that match their processing conditions, protein targets and sensory expectations.

Indicative specification points

Specifications are customised for each customer and market. Typical food-grade rice protein parameters include:

• Protein (N×6.25): usually in the range of 70–80% (on dry basis), depending on concentrate or isolate type.
• Moisture: controlled to support flowability, shelf life and microbiological stability.
• Fat & ash: agreed ranges compatible with nutritional and functional requirements.
• Carbohydrates & fibre: defined to inform nutrition labelling and caloric contribution.
• Colour: light, with colour specifications suitable for beverages, powders and bakery applications.
• Particle size: selected to support dispersibility, mouthfeel and texture in drinks, batters and dough systems.
• Bulk density: adjusted for handling, conveying, blending and packing efficiency.
• Solubility / dispersibility: evaluated under standard test conditions to ensure performance in target application matrices.
• Microbiological criteria: compliant with food safety expectations for protein ingredients, suitable for use in ready-to-eat and ready-to-drink products under good manufacturing practice.
• Contaminants & heavy metals: monitored in line with international guidelines for cereal-based ingredients.

Each batch is delivered with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, pesticides, contaminants, origin, Halal/Kosher certificates) is available from approved producers to support audits and product registrations.

Beverages & nutrition powders

• Protein shakes & RTD beverages – rice protein provides plant-based protein content and supports soy-free and gluten-free concepts in ready-to-drink nutrition beverages.
• Instant protein drink powders – used in powdered sports nutrition and active lifestyle drinks, often together with pea protein, fibres, vitamins and minerals.
• Meal replacement & weight management drinks – incorporation in multi-component shakes where plant-based protein, controlled energy and macro balance are required.

Dairy alternatives & hybrid systems

• Plant-based milks & beverages – rice protein can be used in rice-based drinks or in blends with other plant ingredients to increase protein and support nutrition claims.
• High-protein dairy alternatives – application in yogurt-style or dessert-style systems, alongside other plant proteins and stabilisers to achieve desired viscosity and mouthfeel.
• Hybrid systems – combination of rice protein with pea, hemp or other plant proteins for improved amino acid coverage and sensory balance.

Bakery, cereals & snacks

• High-protein bakery – addition to breads, rolls, pancakes, muffins and bakery mixes to raise protein content and support on-pack claims.
• Breakfast cereals & granola – use in flakes, clusters and granola products aimed at high-protein or better-for-you breakfast positioning.
• Snack & protein bars – rice protein contributes to protein levels and “cleaner label” perception in cereal bars, nut bars and protein bars, often in combination with pea protein.
• Extruded snacks & crackers – incorporation in expanded snacks, crackers and crispbreads where plant-based protein and free-from positioning are important.

Sports, wellness & specialised nutrition

• Sports nutrition – rice protein is widely used in vegan protein powders and post-workout blends, typically in synergy with pea protein to improve amino acid balance.
• Wellness & lifestyle products – use in once-daily shakes, smoothies and snack concepts aimed at consumers seeking gentle, plant-based protein sources.
• Specialised nutrition – selected use in targeted nutrition products, always subject to category-specific regulations and formulation demands.

Formulation & process guidance

• Dosage & protein claims:
  • Defined by target protein per serving and desired on-pack claims (e.g. “source of protein”, “high protein”),
  • Balanced with carbohydrates, fats, fibre and flavour systems to hit nutritional design goals.
• Sensory & mouthfeel optimisation:
  • Rice protein has a grain-like taste and characteristic mouthfeel – often improved by blending with pea protein, fats and hydrocolloids,
  • Use of flavours and sweeteners helps to refine the profile in shakes and bars.
• Processing considerations:
  • Optimise hydration time, temperature and shear for good dispersion and stable viscosity,
  • Assess performance under UHT, pasteurisation, extrusion and baking to ensure stable texture and flavour,
  • Coordinate with pH adjustment, salts and stabiliser systems for beverages and semi-solids.
• Regulatory & labelling:
  • Confirm protein claim rules, reference values and calculation methods in each target market,
  • Ensure correct declaration of rice protein and any carriers,
  • Validate “free-from”, vegan and sustainability claims according to local regulations and brand policies.

Quality & documentation

• Supplied as food-grade rice protein (concentrates and isolates) with agreed specifications for protein content, functional properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet summarising key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Selected grades may be available with special certifications (e.g. non-GMO, certain private standards), subject to volumes and sourcing.
• Production sites typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, protein and nutrition claims, allergen labelling and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: generally 20–25 kg multi-wall bags or fibre drums with inner liners designed to protect against moisture uptake, contamination and caking. Alternative pack sizes can be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, fibres and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, taste and functional properties.
• Typical shelf life is defined in the product specification and on the COA; customers should validate functionality, flavour and microbiological stability in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, nutrition powders, dairy alternatives, bakery, snacks, wellness/specialised nutrition, etc.), target protein per serving, process conditions (UHT, HTST, extrusion, baking, etc.), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable rice protein grades and integrated ingredient concepts.