Business
Nandi Proteins appoints David Flower as CEO
Nandi Proteins appoints David Flower as CEO.
About this update from Frontier Ip Group Plc
[{"type":"text","content":"\n \n \n \n RNS Number : 7073B\n Frontier IP Group plc\n 14 June 2021\n \n \n \n \n Reach - a non-regulatory announcement\n \n \n AIM: FIPP\n \n \n 14 June 2021\n \n \n \n \n \n Frontier IP Group Plc\n \n \n (\"Frontier IP\" or the \"Group\") \n \n \n \n \n \n Portfolio news - Nandi Proteins appoints David Flower, former Managing Director, Europe, for Singha beer maker Boon Rawd as Chief Executive Officer\n \n \n \n \n \n Frontier IP, a specialist in commercialising intellectual property, today announces that portfolio company Nandi Proteins (\"Nandi\" or the \"Company\") has appointed David Flower as Chief Executive Officer. David is the former Managing Director, Europe, for Singha beer maker the Boon Rawd Brewery Company. He was previously Managing Director Home Baking for Kerry Foods. \n \n \n \n \n \n David joins Nandi at an important stage. The Company is scaling up its first commercial products to create a wide range of customised ingredients based on vegetable and animal proteins. These functional proteins can be used to replace undesirable ingredients, such as fat, gluten and E-number additives in processed foods, or those that people do not want to consume -- for example, replacing animal proteins with vegetable proteins. \n \n \n \n \n \n The Company has gained significant industrial traction and is collaborating with major companies on several applications, including: \n \n \n \n \n \n · vegetable proteins to replace egg whites and xanthan gum n gluten-free products to improve their taste and texture. Nandi is leading a project in collaboration with one of the world's biggest ingredient companies, AB Mauri, and Origin Enterprises, part of Agrii to develop this technology\n \n · vegetable proteins to replace egg whites in mycoprotein-based meat alternatives, turning vegetarian products into vegan products\n \n · vegetable proteins to replace chemical binders in plant-based alternative meats\n \n · proteins to replace chemical emulsifiers in baked products\n \n · animal proteins to replace fat in processed meats\n \n \n \n \n The technology is a suite of novel processes and process control technology to control very precisely the way proteins denature, consisting of hardware to sit in food manufacturing lines and software. \n \n \n \n \n \n David \n ...