Nandi Proteins, a spin-out of Heriot Watt University, signs a deal with ingredients producer Tate & Lyle for technology.

UK-based Nandi Proteins has signed a deal with ingredients maker Tate & Lyle to use technology developed by Edinburgh-based Heriot Watt University (HWU) for an undisclosed amount. Nandi, a spin-out of HWU launched in 2001, uses the technology to alter the proteins found in foods such as egg whites and soy seeds so that their properties can be changed. The technology can be utilised in other applications such as in the pharmaceutical sector, but in the case of Tate & Lyle, it will be used to improve the “texture” of its foods. “We look forward to further developing Nandi’s food ingredient technology, which has the potential to be an excellent addition to our texturants offering,” said John Stewart, open innovation manager at Tate & Lyle. The open innovation team at Tate & Lyle work with universities and their spin-out firms to bring innovative technology to the food and drink market. Mike Brennand, executive chairman at Nandi Proteins, said: “Our agreement with Tate & Lyle is a powerful validation of Nandi’s approach of developing partnerships with major food industry players. Tate & Lyle’s technical resources and global customer reach combined with our technology make this a ‘win-win’ partnership and we look forward to a long and successful partnership.” Also benefitting from the deal is Frontier IP, also based in Edinburgh, which helps universities commercialise their research. Part of investment firm IP Group, Frontier holds a 3% stake in Nandi, and will also receive advisory fees as part of the deal. Sigma Capital, the investment firm Frontier was spun-out from, particpated in a £660k ($1.06m) venture round with Scottish Enterprise for Nandi in 2006.

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