date:Dec 12, 2012
Tate Lyle PLC (Tate Lyle), a global provider of ingredients and solutions to the food, beverage and other industries, announces that it has signed an agreement with Nandi Proteins Ltd, 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