What should a food manufacturer consider before using rice in production?
There is a type of U.S. rice for every food processing need. Manufacturers should consider the extent of processing required for the application in order to determine which form of rice should be used. Rice and rice byproducts are popular and perceived as healthful by both consumers in consumer-packaged goods and by foodservice professionals for menu needs. A Rice Technical Information Kit and Rice Type Fact Sheets are downloadable from the USA Rice Federation at www.usarice.com/processing and provide information about physical and cooking properties of rice by type and form, rice applications, nutrition information, production, and ordering. The website also has a complete listing of U.S. rice suppliers Q: Why should food manufacturers use U.S. rice? A: U.S. rice farmers provide a stable, abundant supply of rice, producing more than 20 billion pounds per year in Arkansas, California, Louisiana, Mississippi, Missouri and Texas. Approximately 85 percent of the rice consumed in the U.S.
