Page 30 - FoodFocusThailand No.232 July 2025

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Rice Protein:

The Power of a Healthy Plant-Based Alternative

In an era where consumers worldwide increasingly value health and sustainability, plant-based food has
become a fast-growing option. The rising demand for sustainable and hypoallergenic protein sources
has brought attention to “alternative proteins.” Among these, rice protein is gaining momentum due to its
gluten-free, allergen-free properties and its suitability for people of all ages. Today, rice protein is utilized
in a variety of food products, such as protein powders, dietary supplements, plant-based beverages, and
plant-based meat alternatives.

Rice protein is extracted from rice bran and germ through 3. Water and oil absorption: Rice protein improves moisture
chemical or enzymatic processes that help preserve its and texture in plant-based meats.
nutritional value and enhance digestibility. It contains all nine 4. Gelling: It supports gel-like textures in meat analogues and
essential amino acids, making it a complete protein. Although it high-protein snacks.
has a lower lysine content compared to soy or animal protein, Rice protein is widely used across various food products. It plays
it offers high digestibility—up to 99.6%—which allows for a key role in plant-based protein drinks, and plant-based meats,
efficient absorption and utilization by the body. where it provides structure and texture. In baked goods such as
bread and biscuits, rice protein is added to boost protein content
Nutrient Claims on Rice Protein Products without compromising taste or quality. Rice protein is often blended
While rice protein is low in lysine, it is rich in methionine with other plant proteins (e.g., soy) to balance amino acid profiles
and cysteine, making it ideal for blending with other plant and improve product texture. Beyond food, it is also utilized in the
proteins to create a more balanced amino acid profile. production of edible films and biodegradable packaging.
These characteristics render rice protein particularly suitable
for specialized nutrition products, such as those designed Market Trends and Future Outlook
for infants, the elderly, or individuals with food allergies, According to Future Market Insights (2023), the global rice protein
as well as for vegetarians and vegans. The nutritional claims market is expected to grow at a CAGR of 6.8% between 2023 and
that can be applied to rice protein include: 2030. Growth is driven by demand for clean-label, allergen-free,
• “Source of Protein”: When more than 10% of the and sustainable proteins, with Asia-Pacific and North America
product’s energy comes from protein. being the fastest-growing markets. Technologically, methods like
• “Gluten-Free”: Ideal for individuals with celiac disease. enzymatic hydrolysis, cross-linking, and ultrasonic treatment are
• “Hypoallergenic”: Free from common allergens being developed to improve solubility and broaden rice protein’s
such as dairy and soy. application in complex food systems. For example, Yang et al. (2023)
• “Easily Digestible”: Suitable for infants, the elderly, and demonstrated that enzymatic hydrolysis significantly enhances
sensitive individuals. solubility and performance in protein beverages. Although soy protein
In addition, research has explored the bioactive properties has long dominated the market due to its high protein content and
of hydrolyzed rice protein, revealing its antioxidant and versatility, rice protein is emerging with distinct advantages, including
immune-boosting potential. easy digestibility for sensitive consumers, neutral flavor without
strong off-notes that interfere with formulations and allergen-free
and gluten-free, suitable for a wide range of consumers.
Food Technology Applications of Rice Protein Rice protein presents a high-potential option in the future of food—
Rice protein provides several functional properties that are offering nutritional value, functional advantages in food technology,
beneficial in food formulation, including solubility, foaming, and and alignment with modern consumer lifestyle focused on health,
gelling, which affect texture and structure. Key functionalities sustainability, and food safety. While production processes still
include: present some limitations, ongoing research and innovation indicate
1. Emulsification: This helps blend oil and water, making that rice protein is poised to become a vital component of the global
it ideal for plant-based mayonnaise or protein drinks. food industry’s future.
2. Foaming: Processing rice protein generates fibrous
structures that enhance foam formation in bakery or dessert
products.
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