Nu-BAKE® is a patented rice bran extract for clean label bakery and food manufacturing — a natural emulsifier and processing aid that replaces synthetic additives and labels as Rice Extract or Rice Bran Extract.
“The Baker’s Choice” in specialty ingredients for conventional, natural and organic bakery products.
FUNCTIONAL PROPERTIES (IN NATURAL AND GLUTEN-FREE)
- Dough conditioning
- Improve uniformity
- Improve texture
- Retain moisture
- Part of a system to replace trans fats
WATER/OIL BINDING
- Emulsifies oil in water (replaces soy lecithin)
- Reduce water migration/freezer burn
- Reduce oil uptake in fried products
- Improve microwave-ability (uniform heating)
EXTENDED SHELF LIFE
- Lock in moisture in bakery systems (fresh or frozen)
CASE STUDIES
Clean Label Bakery and Food Ingredient: How Nu-BAKE Replaces Synthetic Emulsifiers
Bakery and food manufacturers face growing pressure to remove synthetic emulsifiers and processing aids from their formulas. Mono- and diglycerides, DATEM, and similar additives deliver functional results — but they create label liabilities as consumers and retailers increasingly scrutinize ingredient lists.
Nu-BAKE® is a patented rice bran extract that delivers emulsification, improved texture, and processing functionality from a single, natural ingredient. It’s hypoallergenic, certified kosher and halal, and designed for a wide range of food and bakery applications where clean label and functional performance need to coexist.
On your label, Nu-BAKE® declares as Rice Extract or Rice Bran Extract — simple, food-familiar terms that satisfy clean label and organic requirements.
Getting Started: Download the Nu-BAKE™ Getting Started Guide — recommended use levels, blending procedures, and formulation tips for Nu-BAKE™.