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Frontier IP Group Plc

Can Plant Proteins Make Better Gluten-Free Bread?

Anyone familiar with gluten-free bread knows the downsides. Dry structure, questionable texture, and sometimes inferior taste. Can plant proteins help to change that? Two groups in the UK, Innovate UK and Coeliac UK, are joining forces to develop gluten replacements from UK-grown crops.

The Nandi Proteins-led consortium includes Genius Foods, ingredients business AB Mauri, agronomy firm Agrii, Heriot-Watt University in Edinburgh. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. As part of that goal, Nandi Proteins will use its proprietary technology to create protein concentrates from the raw materials.

Founded by chief technology officer Dr Lydia Campbell, Nandi specialises in developing a platform technology which improves the functional properties of proteins in food manufacturing. As of 30th June, Frontier IP Group Plc (LON:FIPP) have a 21% holding in Nandi Proteins.

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