Nandi Proteins, one the portfolio companies of intellectual property group Frontier IP PLC (LON:FIPP), and its partner Heriot-Watt University have been granted £1mln to further develop their fat reduction technology for food.
UK technology agency Innovate UK gave the grant as part of its "Optimising Food Composition: Fat, Sugar, Salt and Fibre" scheme, a competition to encourage new and healthier food choices for consumers.
Nandi, a spin-off from Heriot-Watt, has developed technology that makes the body think proteins are fat.
The two groups will use the grant both for more work on these fat replacers and their applications as healthier food options.
Neil Crabb, Nandi’s chairman, said: "Our technology enables food companies to improve the nutritional profile of their products.”