IP GROUP
Frontier IP, which specialises in the commercialisation of university intellectual property, is pleased to note that one of its portfolio companies, Nandi Proteins Limited ("Nandi Proteins"), was featured by the BBC in a New Year television news report.
With the average person consuming an extra 500 calories a day over the festive period, BBC health correspondent Eleanor Bradford looked at how Nandi Protein's technology could "prevent people piling on the pounds in future."
The BBC broadcast can be viewed via this link: http://www.bbc.co.uk/news/uk-scotland-30642126
Neil Crabb, Chief Executive of Frontier IP said,
"The BBC's report highlights the practical benefits of Nandi Proteins' research. Using completely natural processes, Nandi's technology can be used to reduce fat and sugar levels in processed food while retaining great taste and minimising the use of additives. With increasing global concern over obesity, Nandi's technology has the scope to become a significant force in the drive to tackle weight-related problems."
Enquiries
Frontier IP Group Plc
T: 0131 240 1251
Neil Crabb, Chief Executive
Company website: www.frontierip.co.uk
Cantor Fitzgerald Europe
(Nominated Adviser and Joint Broker)
T: 020 7894 7000
Mark Percy / Catherine Leftley, Corporate Finance
David Banks, Corporate Broking
Peterhouse Corporate Finance Limited (Joint Broker)
T: 020 7469 0935
Lucy Williams
KTZ Communications
T: 020 3178 6378
Katie Tzouliadis / Deborah Walter
Trade Enquiries
Nandi Proteins Limited
Michael Brennand
T: 07966 341801
Executive Chairman
Notes to Editor:
Frontier IP Group plc ("Frontier IP") specialises in the commercialisation of Intellectual Property. It establishes partnerships with individual universities and research institutions to assist with their spin-out and licensing activities and helps to maximise the commercial value of technologies emerging from their research programmes. www.frontierip.co.uk.
Nandi Proteins Limited ("Nandi") is a sales, marketing, IP and licensing company spun out of Heriot Watt University, Edinburgh. The company develops patented process technology and know how to improve the functional properties of common proteins such as whey, egg and soy. The company's objective is to become a market leader in the field of denatured protein technology.
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