Does it affect color?

Does Nu-RICE extend the shelf-life?

How much will it increase volume?

Is it a fiber?

What is the functional benefit of Nu-RICE in a cereal puff / snack / pasta extrusion application? Why is there better performance than other extrusion / processing aids?

Which of your products is best used for meat analogue concepts? What will their function be if used for meat analogues?

Is there a difference in stability for the different products (soy, sunflower lecithin)?

Have there been any oil binding stability tests for Nu-RICE vs lecithin?

Is the functionality of Nu-RICE in replacing soy lecithin the same for sunflower or rapeseed lecithin?

Can Nu-RICE act as a surfactant and help foaming / frothing of RTD plant milks?