Company profile
Making food better - Nandi Proteins
We create functional protein based food ingredients to make better food.
Reference milestones and recent Companies House filing stream events.
Next accounts due date
Next confirmation statement due date
TM01 | Transaction MzUxMjQ5Nzg4NmFkaXF6a2N4
Published 25 Mar 2026 10:26
Last confirmation statement made up date
Last accounts made up date
RESOLUTIONS | Transaction WURHN1ROWkthZGlxemtjeA | Paper/PDF filed
Published 20 Nov 2024 10:56
MA | Transaction MzQ0NDA3NzI2NWFkaXF6a2N4 | Paper/PDF filed
Published 20 Nov 2024 10:54
AA | Transaction MzQzNzQ3NzQ5MWFkaXF6a2N4
Published 27 Sep 2024 07:41
Company registered at Companies House
1 Sep 2024 to 28 Feb 2026
Food companies are seeking to replace egg white in their products for many reasons: cost and supply chain concerns, transitioning to plant based/vegan ingredients for improved sustainability, as well as consumer demand for 'free from' foods. Whilst there are ingredients already available to provide some of the functionality of egg white, they often have a...
1 Jun 2020 to 30 Nov 2020
no public description
1 Oct 2016 to 31 Mar 2020
Protein technology SME Nandi Proteins and food scientists from Heriot-Watt University have reported that collagen proteins structured following a novel innovative process can mimick the properties of fat in sausage products. Nandi Proteins and Heriot-Watt University have now teamed up with collagen processor Devro and sausage producer Kerry Foods to produ...
1 Nov 2014 to 30 Apr 2016
To develop a predictive modelling system able to demonstrate the outcomes of appication of technology in improving the functional properties of food ingredients.
1 Jul 2013 to 30 Jun 2015
The processing of food materials for the consumer market results a variety of surplus or waste streams, which currently have low value uses, for example for animal feed, or for anerobic digestion. The project will focus on the innovative recovery and transformation of wet perishable process streams, such as peel, stalk, grain, and fruit waste, into higher...
1 Feb 2012 to 31 Jan 2015
Obesity is a major health challenge facing the UK. The main factors are a combination of diet and lifestyle. There is a wealth of evidence to show that consumers will not choose healthier foods and drinks that have inferior taste and mouthfeel to the less healthy equivalent. Thus delivering less energy dense products with the same taste and flavour that c...
