Tate & Lyle has signed an agreement with Nandi Proteins, a spin-out of Heriot-Watt University in Edinburgh, to develop an early-stage protein ingredient technology for use in the food texturants space.
The agreement grants Tate & Lyle an exclusive worldwide licence for the technology for food and beverage use while Nandi Proteins retains the rights to develop the technology for other applications such as pharmaceutical.
Tate & Lyle will be responsible for developing and in due course commercialising the technology including its manufacturing, applications development, sales and marketing.
John Stewart, open innovation manager at Tate & Lyle said: “We look forward to further developing Nandi’s food ingredient technology which has the potential to be an excellent addition to our texturants offering. This agreement represents another example of Tate & Lyle’s Open Innovation team successfully developing strong, mutually beneficial partnerships with early stage companies.”
Source: Tate & Lyle
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