Source - SMW
Frontier IP, which specialises in the commercialisation of intellectual property, says portfolio company Nandi Proteins and Heriot-Watt University, Edinburgh today announced the awarding of a £1 million 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 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. The project is also supported by Devro plc and Kerry Group plc.

This work is based on an innovative process developed by Nandi, which has 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.
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