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.

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