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Unlocking The Nutritional Value of Rice Bran

NutraCeaMay 4, 2010

Phil Sanders, Vice President of SalesJerry Eggenberger, Vice President of SalesGits Prabhu, PhD., Technical Consultant

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Safe Harbor Statement

Forward Looking Statements Safe Harbor - This document and presentation contain forward-looking statements including, but not limited to, statements regarding the Company’s anticipated production capacity, revenue and earnings.

Actual results may differ from those projected due to a number of risks and uncertainties, including, but not limited to, the matters specified in the Company's filings with the Securities and Exchange Commission.

These statements are made based upon current expectations that are subject to risk and uncertainty. The Company does not undertake to update forward-looking statements in this document to reflect actual results, changes in assumptions or changes in other factors affecting such forward-looking information.

Assumptions and other information that could cause results to differ from those set forth in the forward-looking information can be found in the Company's filings with the Securities and Exchange Commission, including the company's most recent periodic report.

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Company Overview

Company NutraCea, Inc. (NTRZ.PK)

Headquarters Scottsdale, AZ

Business Engages in the development and distribution of food and nutraceutical products based upon its unique, proprietary process that stabilizes rice bran and other grains.

Mission Creating value by transforming the world’s underutilized agricultural resources into nutritional foods and nutraceuticals.

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Rice Bran Background

Rice is the primary food sourcefor over 70% of the world

• Once milled, rice bran quickly becomes rancid and is unfit for human consumption

• Raw rice bran is mostly sold as animal feed

8 - 10% of the rice kernel contains the majorityof the nutritional value with many health benefits

NutraCea’s foundation is its proprietary technologyto stabilize rice bran

• Approximately 60 million metric tons of raw rice bran is produced globally as a by-product of the milling process

• With stabilization, this underutilized resource is now available for human consumption

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Stabilizing Rice Bran – Production Process - USA

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Domestic Operations

Capacity utilization is subject to seasonal variances in supply and availability

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RBO – Production Process / Defatted Rice Bran (Brazil)

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With rice grown in over 100 countries, NutraCea had to look globally for the ideal location to process rice bran oil.

Pelotas is the “heart” of South America’s rice growing region.

This pristine geographical location enables us to produce the highest quality rice bran

oil available.

NutraCea has clearlyperfected rice bran oil!

International Operations

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NutraCea Products

USA:Stabilized Rice Bran

RiBran 100 (Granular – 20mesh)RiBran 200 (Fine – 40mesh)RiBran 300 (Extra Fine – 60mesh)

RiBalance - Enzyme treated rice branRiSolubles - Water dispersible fractionRiFiber - Insoluble fiber fraction

Brazil:Defatted Rice BranRice Bran Oil

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NutraCea Products - Features

All Natural(Excludes DRB & RBO from Brazil. Hexane extracted.)

Gluten Free

Lactose Free

Hypoallergenic

Low Glycemic Index

Zero Trans Fat

Zero Cholesterol

Not Genetically Modified (Non-GMO)

Nutrient & Antioxidant Rich

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Quality Assurance

GMP/HACCP Program

American Institute of Baking Audited

Kosher – Orthodox Union Certificate

HALAL Certificate

Extensive QA Testing:

MicrobiologicalConstituentPesticidesHeavy Metals

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Human Nutrition• Food• Nutraceutical

Animal Nutrition• Equine Feed• Companion Pet

Finished Products• Cereals• Nutraceutical

Humanitarian Aid• Bulk Ingredient• Finished Products

2008 Revenue

17%2%

42%39%

Human Ingredient Animal Nutrition

Finished Foods Humanitarian Aid

2007 Revenue

35%

49%

3% 13%

2009 Revenue

53%

27%

20%

Markets Served

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Market Segments / Channels of Distribution

Food Ingredients

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Market Segments / Channels of Distribution

Nutraceuticals

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Market Segments / Channels of Distribution

Animal Nutrition

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Rice Bran Ingredient Applications

MEAT ENHANCEMENT:Meat AnalogueEmulsifiedCoarse Ground

BAKING:Pizza CrustSnack CrackersRTE CerealsBreadsTortillas

NUTRACEUTICALS & SPORTS NUTRITION:Health BarsBeveragesJoint Health SupplementsMeal ReplacementsFiber SupplementsMuscle Mass Builder

FRYING:Breading & Batters(Reduced Oil Uptake)

PASTA

BABY CEREAL

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NutraCea Products

NutraCea Products Suggested Use Benefits

RiSolubles take 1 scoop per serving and mix with you choice of beverage twice daily

nutritional source of soluble fiber, reduces blood sugar levels, energy boosting

RiBalance take two scoops twice daily

in beverage of choice

contains 23% of total dietary fiber, provides energy

RiFiber take two scoops twice daily

in beverage of choice

a highly nutritious soluble fiber. (Contains about 3% TDF)

Rice Bran Oil for cooking applications Zero Cholesterol

Zero Trans Fat

Non-GMO

Hypoallergenic

Non-hydrogenated

High flash point for extended life

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NutraCea Ingredients

NutraCea Ingredients Suggested Use Benefits

Stabilized Rice Bran (SRB) Meat extensions, 3:1 water absorption alternatives to known allergens, baked goods, processed foods

Stabilized, all natural process

Defatted Rice Bran (DRB) Coating and breading systems Reduced fat content, reduces oil uptake in the frying process

Crude Rice Bran Oil Alternative to fish oil, derived

omega 3,6, and 9, plus Gamma

Oryzanol

Rice in antioxidants

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Bran Comparison

Nutrient (Values/ 100g) Stabilized Rice Bran Corn Bran (2) Oat Bran (2) Wheat Bran (2)

Moisture (9g) 6 4.7 6.6 10Calories (kCal) 330 224 246 216Protein (g) 14.5 8.4 17.3 15.6Total Carbohydrates (g) 51 85.6 66.2 64.5Total Ash (g) 8.5 0.4 2.9 5.8Total Dietary Fiber (g) 29 79 15.4 42.8Soluble Fiber (g) 2Vitamin ETocopherols 12 0.4 1 1.5Tocotrienols 13.6Vitamin B ComplexB1 (mg) 2.8 0.01 1.2 0.5B2 (mg) 0.3 0.1 0.2 0.6B3 (mg) 46.9 2.7 1 13.6B5 (mg) 4.2 0.6 1.5 2.2B6 (mg) 3.2 0.2 0.2 1.3Total Carotenoids 129.3Total Sugars (g) 8 0 1.5 0.4Gamma Oryzanol 300Phytosterols (mg) 341.1Potassium (mg) 1573 44 566 1182Sodium (mg) 8 7 4 2Magnesium (mg) 727 64 235 611Calcium (mg) 40 42 58 73Iron (mg) 7.7 2.8 5.4 10.6Maganese (mg) 25.6 0.1 5.6 11.5Phosphorous (mg) 1591 72 734 1013Zinc (mg) 5.5 3.1 7.3Choline (mg) 104.8Inositol (mg) 1496

1 NutraCea analyzed values2 Source: USDA, http: / /www.usda.gov

BRAN COMPARISON CHART

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Unlocking The Nutritional Value of Rice Bran

NutraCea

Gits Prabhu, PhD., Technical Consultant

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Numerous benefits of using Rice Bran

• Multi-functional ingredient for a wide variety of applications including but not limited to:• Meat• Batter and breading coatings• Soy, starch, mustard and other ingredient replacement

• Functional• Cook yield, texture and purge improvement

• Non-allergenic – gluten and lactose free• Clean flavor• All natural• Oxidative stability• Antioxidant and vitamin rich• Economical, US origin• USDA approved for meat products

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• All natural foods

• Natural food must contain natural ingredients• No phosphates allowed• No conventional nitrates/nitrites• Limit on some antimicrobial ingredients

Growth of health and wellness foods

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• Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

• There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences.

Food allergens

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• Symptoms of food allergies typically appear from within a few minutes to two hours after a person has eaten the food

• Allergic reactions can include:• Hives • Flushed skin or rash • Tingling or itchy sensation in the mouth • Face, tongue, or lip swelling • Vomiting and/or diarrhea • Abdominal cramps • Coughing or wheezing • Dizziness and/or lightheadedness • Swelling of the throat and vocal cords • Difficulty breathing

• Loss of consciousness

Symptoms of allergic reactions

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Soybeans• Isolates, concentrates,

flourMilk

• Whey isolates, concentrates, powder, non-fat dry milk

WheatEggs

• Egg albumin

Fish • Bass, flounder, cod

Crustacean shellfish• Crab, lobster, shrimp

Tree nuts • Almonds, walnuts,

pecansPeanuts

Food allergens

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Food allergens

Gluten Intolerance• ½ of one percent of the worlds population suffers from Celiac Disease• 15% of the worlds population is gluten intolerant, and would benefit from a

gluten free diet• Performance Limiting Symptoms *include (but are not limited to):

• Fatigue• Gastrointestinal distress • Headaches• Weight loss/gain • Inability to concentrate• Moodiness/depression• Bone/joint/muscle pain

• Currently, the only known way to treat the condition is by eliminating gluten from the diet

*Note – Taken from ”Gluten Freedom”

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ALLERGEN INGREDIENT: ISOLATED SOY PROTEIN

US labeling of allergens

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June 23, 2008 USDA FSIS approved as a binder in comminuted meat and poultry products that permit the use of ingredients of this type (eg. sausage, nugget shaped chicken patties, meatballs, meatloaf and meat patties.

FINISHED PRODUCT LABEL READS:

RICE BRAN

Rice Bran – USDA/FSIS approval letter

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Application – Beef hot dogs

• Meat replacementMeat replacement• Replacement of 3% beef 90’s and beef 50’s with 3% RiBran 100

• Mustard replacementMustard replacement• Replacement of 1.5% mustard with 3% RiBran 100

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Hot dog - Texture

713.32

807.69

885.73

722.16677.72

661.86

0.00

100.00

200.00

300.00

400.00

500.00

600.00

700.00

800.00

900.00

1000.00

Control 3% RiBran 100 ReplacingMustard

3% RiBran 100 ReplacingMeat

Exterior Interior

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Hot dog - Purge

3.47

2.75

2.44

3.112.88

2.842.91

2.43 2.39

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

4.00

Week 4 Week 8 Week 12

%

Control 3% RiBran 100 replacing Mustard 40 3% RiBran 100 replacing Meat

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Hot dog – Freeze-thaw purge

2.35

2.73

3.25

0.00

0.50

1.00

1.50

2.00

2.50

3.00

3.50

Control 3% RiBran 100 replacingMustard 40

3% RiBran 100 replacingMeat

% P

urg

e

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Frying application – Reduction in oil uptake

• Replacement of wheat flourReplacement of wheat flour• 5% - 20% replacement of wheat flour• Predust, batter, breading

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Frying application – Percent fat reduction

-3.79

-14.36

-16.38

-27.87

-10.91

-13.08

-21.73 -22.12

-30.00

-25.00

-20.00

-15.00

-10.00

-5.00

0.00

5% DRB 10% DRB 15% DRB 20% DRB

%

Par Fried Fat Difference from Control (%)Fully Cooked Fat Difference From Control (%)

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Frying application – Nutritional panel

Control 5% DRB 10% DRB 15% DRB 20% DRB Control 5% DRB 10% DRB 15% DRB 20% DRB

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Unlocking The Nutritional Value Of Rice Bran

• Rice bran provides an increase cook yield, improves texture, reduces purge and provides freeze-thaw stability in meat products

• Rice bran can replace other ingredients such as soy protein or mustard while providing significant cost savings

• Defatted rice bran provides a reduction in oil uptake resulting in a healthier products with lower fat and lower calories

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RiBran Product Data Sheet

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NutraCea Advantage -Summary

• Abundant raw rice bran produced globally...only NutraCea has technology to stabilize for human consumption with aONE YEAR SHELF LIFE GUARANTEE

• USDA approved for inclusion of emulsified and coarse ground meats

• Rice Bran Products are extremely versatile...meat inclusion, baking, pasta, baby cereal and nutraceutical applications

• Rice Bran Products (excluding DRB & RBO) are (all natural, gluten free, hypoallergenic with zero trans fat)

• Low cost highly functional ingredient that increases your margins and makes healthier products

• Owns the Largest RBO Facility in South America – crude and refined RBO and value add products

• NutraCea understands the commitment to product quality, which means high quality ingredients for your products

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Executive Advisor to NutraCea, Henk Hoogenkamp, author of many food ingredient publications, authors his latest book dedicated to the education and endless possibilities for the use of stabilized rice bran to enhance various applications.

Together, Hoogenkamp and NutraCea continue to explore markets and applications for which rice bran is a natural fit.

First Book on Stabilized Rice Bran

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Contact Information

Phil Sanders, Vice President of Sales6720 N. Scottsdale Road, Suite 390Scottsdale, AZ 85253

Phone: 812.944.8443Cell: 812.202.9489eMail: psanders@nutracea.com

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Unlocking The Nutritional Value of Rice Bran

Thank You!

Phil Sanders, Vice President of Sales