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.