Our Story & Science
“Clean Fuel, No Compromise”
Started with Care, Growing with Purpose.
Founded in 2020 by Dr. Reena and Dr. Gaurav Sharma to make clean, plant-based protein accessible worldwide. From Singapore to six countries, Shandi is now a global food-tech brand with four patented technologies. Backed by $700K+ in funding, we work with farmers to source natural, non-GMO ingredients, empowering communities while helping households switch to safer, sustainable, and nutritious meals
Making Protein Personal, Making Nutrition Universal.
Mission
To make clean-label, affordable protein
accessible to every household — from
metro cities to underserved regions.
Vision
To lead a global shift towards a more sustainable food system where healthy, affordable protein is a universal right, not a privilege.
Most Affordable Complete Protein
Most Diverse Complete Protein
Most Suitable Complete Protein
Turn Any Food Into High Protein Meal
Our Technology, Made Simple
3. Extracting complete and neutral protein
A perfect blend of various plant protein, based on amino acid profile to make it a complete protein.
2. Removing bitterness and odor
Replicating accelerated sprouting using patented process to permanently eliminate taste and odor.
4. Developing flavour naturally and texturizing (Plant based meat alternatives)
Precursor based flavor which develop while cooking. Whole cut fibrous texture by HMME.
1. Selecting right proteins
A perfect blend of various plant protein, based on amino acid profile to make it a complete protein.
5. Turning everyday foods into high protein meals
Adding neutral tasting protein into any food and beverage.
1. Sprouting Real Plant Ingredients
We use naturally sprouted plant ingredients like chickpeas, mung beans, peas, and quinoa.
2. Extracting Complete Plant Protein
Then plant proteins undergo a patented protein isolation process that gives complete proteins: SPROUTEIN™ or CANATEIN™.
3. Removing Bitterness and Odor
Then Deodorization Removes Unpleasant Flavors, beany odor and bitter aftertaste, naturally.
4. Developing Flavor Naturally Inside
Protein is then naturally flavoured using natural precursor development during the processing itself.
5. Shaping into Everyday Foods
HMME process is used to shape protein into meat-like textures or shelf-ready snacks.