Founded by chief technology officer Dr Lydia Campbell, Nandi specialises in developing processes and process control systems to improve the functional properties of proteins as food ingredients.

When its patented process technology is applied to naturally occurring proteins such as whey, egg and collagen, which are used extensively as food ingredients, the functional properties of these proteins are improved, creating ingredients which can replace (in whole or in part) sugars, fats and additives (emulsifiers in particular) in the end-product.

Food manufacturers are under increasing pressure to respond to rising global obesity rates and the associated cost, both human and economic, of diet-related ill-health.