Developing functional proteins for food ingredients
Making food better
Nandi Proteins is a food science innovator, we partner with protein producers to enhance the functionality of their ingredients and deliver improved products for their customers.
We are actively working on improving the functionality of whey protein, collagen and a growing number of plant proteins. We have developed ingredients to replace emulsifiers, remove fat and replace gluten.
Brands are under pressure to cut the amount of sugar, fat and e-numbers in their products from governments, regulators and consumers. The drive for change from governments and regulators is primarily driven by the continuing rise in obesity. Consumers want to know that the food they are eating is good for them and is made using ingredients that they recognise.
The formulation of products that deliver a great eating experience but address the multitude of concerns around nutrition requires a major shift in food ingredients and their functionality.
Our areas of focus
Nandi and our founders have been developing processes and process control technology to improve the functionality of proteins for 18 years.
We typically use simple processes but with unique process measurement and control systems. Taking existing protein sources such as whey protein, collagen or rice protein we carry out a controlled denaturation via the application of heat. With a high level of process monitoring and control (unlike typical protein production processes) we are able to closely control the functionality of the final ingredient.
Our approach and technology can often be applied to existing process equipment, we bring unique process control and sometimes use previously unexplored process conditions.
We don’t use any harsh or artificial chemicals to modify the proteins and produce our ingredients. We have developed developed technology to modify protein functionality through the glycation of the proteins in the presence of natural sugars.
Collagen derived fat replacers
Nandi has developed a fat replacer with compelling taste and texture characteristics in taste panel trials when compared with conventional low-fat and reduced-fat recipes. The fat replacer has a high water content to minimise calories and provide succulence into processing meat products such as sausages and burgers. The ingredient has been produced from both beef and pork collagen providing the ability to deliver single protein source products.
Whey derived bakery emulsifiers
Our whey protein based emulsifier has been shown to be an effective replacement for emulsifiers such as poly glycerol esters (E475) in numerous cake recipes.
Plant based proteins to replace gluten
Nandi is working with Agrii (part of Origin Enterprises plc) and AB Mauri to develop ingredients to provide gluten like functionality in baked products. The work is currently focused on functionalising proteins from faba beans, rapeseed and naked oats.
Nandi started in 2001 as a spin-out from Heriot-Watt University. Our technology is based on the pioneering work of our founder Dr Lydia Campbell, formerly with Nestle. We develop protein based ingredients with controlled/enhanced functionality and license the process and process control methods to ingredient and food manufacturers. We work with household-name companies, who use our patented processes and know-how to improve the natural properties of proteins including whey, collagen, rapeseed, oat and faba bean. We have worked on many different proteins.
Dr Lydia Campbell PhD CTO & Director
Lydia is the founder of Nandi and leads our research activities. She holds a PhD in Biochemistry and has completed a post-doctoral study in protein chemistry in addition to extensive R&D and product application experience with Nestle Switzerland, Germany and South Africa.
Matthew White Acting CEO & Director
Matthew leads the commercial activities at Nandi. He has over 24 years experience in technology, product and service innovation, including leading the innovation activities at AB Sugar, part of FTSE 100 Associated British Foods. He has an MA in Natural Sciences from University of Cambridge.
John Price Non-executive Chairman
John brings significant commercial and operational experience to the Nandi board. He is a former Vice President Operations Europe for Mars, Incorporated the global food and petcare group.
Hugh Stewart Non-exec Director
Hugh is Managing Partner of Shackleton Ventures whose funds have achieved consistent top quartile performance. He has over three decades experience in venture capital. He holds an Economics degree and an MBA with distinction from INSEAD.
Nandi Proteins (“Nandi” or the “Company”) today announces that the Company has won funding from Coeliac UK (the “Charity) and Innovate UK to develop gluten replacements for use in bread from faba beans, oats and rapeseed by-products. The Charity and Innovate UK are supporting the £250,000 project with a £180,697 grant as part of a strategy to encourage manufacturers to extend their gluten-free product ranges. …