Frontier IP portfolio company receives Innovate UK grant

The AIM-traded firm said Nandi Proteins and Heriot-Watt University, Edinburgh announced the awarding of a £1m grant from Innovate UK under its "Optimising Food Composition: Fat, Sugar, Salt and Fibre" competition.

“The competition is designed to promote collaboration between individuals, companies and partner organisations to drive the science and technology innovations that will grow the UK economy,” the announcement said.

“The grant will enable the development of new processes and products that lead to the availability of healthier food choices for consumers, and open up new market opportunities for the industry.”

Frontier and Nandi said the work is based on an “innovative process” developed by Nandi, which has reportedly been shown to impart fat-mimicking properties to proteins.

Working with Nandi, Heriot-Watt University will undertake the characterisation of the novel fat replacers as well as the formulation and sensory evaluation of healthier food products.

“Heriot-Watt has a strong tradition of working at the industry-academia interface and carrying out research of practical relevance to UK industry,” said professor Stephen Euston of Heriot-Watt University.

“We are pleased that the strong links we have built with the UK food industry, and in particular with Nandi, will be strengthened by this new collaboration.”

Neil Crabb, chairman of Nandi Proteins, said the company is “delighted” to be contributing to the industry-led research, based on Nandi's technology.

“Our technology enables food companies to improve the nutritional profile of their products and potentially offers a solution to such an urgent requirement for our partners.”