Hoogenkamp has turned his attention to rice bran in recent years, recognizing that this extremely functional and nutritious ingredient can compensate for the high cost of soy protein, as well as improve organoleptical quality. He has written numerous articles to help broaden the awareness of the use of stabilized rice bran in food, beverage and processed meat applications as both a soy replacement and as a meat emulsifier. Hoogenkamp's latest book, Technology and Marketing Value of Rice Bran and Soy Protein in Meat, Food and Beverages, is scheduled to be released in January 2010 and explores the rapid changing world dynamics and environment in relation to affordable food availability. A series of comprehensive overview articles by Hoogenkamp on the application of rice bran in the meat industry will be published in peer reviewed journals in the next few months.
Together with Kody Newland, NutraCea's Senior Vice President of Sales, Hoogenkamp will be attending Food Ingredient Europe (FIE) 2009 which will be held in Frankfurt, Germany November 17th to 19th. They will be meeting with various broadline distributors, meat ingredient focused distributors, meat processors, manufacturers, and brokers.
About Henk Hoogenkamp
Over the last 20 years, Hoogenkamp, born and raised in the Netherlands, has been a proponent of transferring protein technology systems to the world's food processing companies. He has made significant contributions to the food and meat processing industries, including his pioneering work in the development of sport nutrition protein supplements and, in particular, his groundbreaking research for milk protein and soy protein. He was a former President of the world's leading dairy company
Copyright©2009 PR Newswire.
All rights reserved