date:Dec 13, 2012
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 Ltd retains the rights to develop the technology for other applications such as pharmaceutical. Tate Lyle will be responsible for developing and in due course commercia