Nandi Proteins

Nandi Proteins, founded in 2001 as a spin-out from Heriot-Watt University in Edinburgh, is a food science innovator that develops protein-based ingredients for the food industry. The company's core technology modifies protein functionality through controlled heat denaturation and glycation with natural sugars, without using harsh chemicals. This process allows Nandi to design ingredients with specific functionalities that can replace chemical additives, binders, or egg proteins in various food applications.

Nandi's product portfolio includes ingredients derived from whey protein, collagen, and plant proteins such as oats, rapeseed, and faba beans. These solutions aim to help manufacturers reformulate processed foods to meet the growing demand for healthier and more nutritional options. One of the company's key developments is an egg white replacer based on vegetable proteins. This product has attracted significant interest from the baking and meat alternative industries, as it can be used in gluten-free bakery items and mycoprotein-based meat alternatives, enabling the creation of vegan products.

The egg white replacer offers multiple applications, including substituting xanthan gum in gluten-free baking to improve taste and texture, replacing egg whites in mycoprotein-based meat alternatives, and substituting chemical binders like methylcellulose in plant-based alternative meats.

Nandi Proteins also licenses its process to ingredient and food manufacturers, as it can be applied to existing equipment. This business model allows for wider adoption of the company's technology across the food industry.