Nandi Proteins

Nandi Proteins operates as a food science and ingredient technology firm, concentrating on enhancing the functional properties of common food proteins for its clients in the food manufacturing sector. The company was established in 2001 as a spin-out from Heriot-Watt University in Edinburgh. It was founded by Dr. Lydia Campbell, who serves as the Chief Technology Officer. Dr. Campbell's background includes a PhD in Biochemistry and extensive research and development experience with Nestlé in Switzerland, Germany, and South Africa, focusing on protein chemistry.

The core of Nandi Proteins' business is its proprietary technology that modifies the functionality of proteins through a process of controlled denaturation, primarily using heat. This technique allows the company to precisely alter and improve the characteristics of proteins sourced from dairy (whey), meat (collagen), and plants (faba bean, oats, rapeseed), without using harsh chemicals. The business model is centered on licensing these patented processes and process-control methods to food and ingredient manufacturers, enabling them to improve their own products. This approach helps clients address consumer demand for healthier foods, fat reduction, and cleaner labels by replacing additives like emulsifiers and binders. The technology can often be integrated into existing manufacturing equipment.

Nandi Proteins has developed several product lines targeting specific market needs. These include collagen-based fat replacers for processed meats like sausages and burgers, which use a high water content to lower calories while maintaining succulence. Another key area is whey protein-based emulsifiers that serve as effective replacements for synthetic emulsifiers in baking applications. The company is also advancing in the plant-based sector with egg white substitutes derived from vegetable proteins. These are designed to improve gluten-free baked goods, enable vegan formulations in mycoprotein meat alternatives, and replace chemical binders like methylcellulose in plant-based meats.

Since its inception, the company has secured funding through various rounds to support its research, commercialization, and scaling efforts. Milestones include a 2020 convertible loan of £720,000, which included investment from the UK Government's Future Fund, and a more recent funding of over £500,000 from investors like Nesta and Scottish Enterprise to develop its egg white replacer. Nandi Proteins has also engaged in significant industry collaborations, including a partnership with Tate & Lyle to develop its technology for food texturants and leading a consortium with Coeliac UK and Innovate UK to create gluten replacements from plant by-products.

Keywords: food ingredient technology, protein functionalization, clean label ingredients, fat replacers, egg white substitute, emulsifier replacement, food science, controlled protein denaturation, whey protein, collagen ingredients, plant-based proteins, gluten-free bread improvers, processed meat formulation, vegan ingredients, food technology licensing, Heriot-Watt University spin-out, healthy food ingredients, food processing innovation, bakery emulsifiers, sustainable food solutions