RiceBran Technologies (RIBT)

[thinkingStone]

santa, Great DD as usual. As you posted about Krispy Kreme trial few months ago, what do you think about prospect of that study. I thought that was big deal. I think this is the perfect time to announce some sort of deal just like pgpdq did. Now Z is getting ready to come out of BK and lots application in lots of food companies and since particularly they did detail analysis for use of rice bran in Krispy Kreme donut I am getting little excited about this.
Parts of that analysis...........

We are pleased to have the opportunity to present a proposal to you for the Krispy Kreme cake donut application for your defafted rice bran (DRB) ingredient Based on our initial project and continued research, we are very excited about the far-reaching applications of your ingredient and its potential
in the marketplace. Ingredient Technologies (IT) is uniquely qualified to support your applications development needs as our relevant experience and expertise in this area has led to a proven record of success.

Based on our initial discussions, I have outlined the key areas relative to the scope of work, compensation structure, and timing for the project below.

Scope of Work
The scope of work is detailed below. The end result of the scope will be to provide the optimal
formula for replacing a percentage of flour with DIRB in Krispy Kreme's cake donut formula and provide product samples and a fact based case study highlighting all applicable perbmance based value drivers for use in the sales process.

Application Planning & Positioning
- Application Planning
o Krispy Kreme Cake Donuts
- Formulation Development
o ReplaceApproximately lO% of Flour with DFB
o Achieve Acceptable Variance from Control
• Eating Quality & Mouthfeel
• Flavor & Texlure
o Optimal Formulation & Ingredient Adjustments
-
Product Trial and Analytical Testing
o Krispy Kreme Control vs. Optimal DFI3 Formula
Qualitative Data
Texture & Flavor
Formulation Toler