Nandi Proteins Secures £500,000 for Egg White Replacer for “Undesirable Ingredients”

Nandi Proteins, a food science innovator, has secured over £500,000 in funding for their egg white replacer for gluten-free bakery and mycoprotein alternatives. The funding, provided by investors including Nesta and Scottish Enterprise, will support the development of this innovative product that has garnered strong interest from manufacturers. Nesta Impact Investments has also committed to providing an additional £1 million for an upcoming equity raise to complete the target of £1.5 million.

Using a technology that modifies protein functionality through controlled heat denaturation and glycation with natural sugars, Nandi Proteins aims to develop ingredients that can replace chemical additives and binders or egg proteins. Their solutions help manufacturers reformulate processed foods to meet the growing demand for healthier and nutritional options. With the potential to replace undesirable ingredients used widely in the food industry, Nandi's technology has attracted support from various investors and government entities.