Founded by CTO Dr. Lydia Campbell, Nandi is an established protein technology company, specialising in developing a platform technology which improves the functional properties of proteins in food manufacturing. When its patented process technology is applied to naturally occurring proteins such as whey and egg, which are used extensively as ingredients in food manufacture, the functional properties of these proteins are improved, creating a product which can replace (in whole or in part) sugars, fats and additives (specifically emulsifiers, commonly E471) in end-product. Food manufacturers are under increasing pressure to respond to rising global obesity rates and the associated cost, both human and economic, of diet-related ill-health.
Nandi’s product can reduce or replace sugars, fats and additives in foods without negatively affecting taste and texture.
Link to BBC News piece
As at 31 December 2015 - Frontier IP Group holding – 21%
Sector – Life Sciences
Source – Heriot Watt University, Edinburgh