Next-generation
protein technologies
Revolutionising mouthfeel, texture, and nutrition
Whether you’re looking to reduce the fat content of your food products, boost their nutritional content, or overcome astringency challenges, MicroLub’s innovative, clean-label solutions can help.
Our proprietary, protein-based technologies enhance mouthfeel and texture to provide full-fat sensory experiences – but with up to 75% less fat.
You can use MicroLub’s ingredient solutions in a wide variety of food and beverage applications, ranging from Dairy and Bakery to Confectionery and Savoury. They enable you to offer your consumers healthier options without having to compromise on taste and mouthfeel.
And we’re not just about fat-reduction solutions. Our ability to control mouthfeel and texture means we can also help you create protein-boosted beverages, yoghurts, and puddings, both dairy- and plant-based, which are smooth, creamy, and great-tasting – no more grittiness or off-notes.
How does our tech work? Well, by understanding that molecular friction lies at the heart of any sensory experience, we’re able to get proteins to function as microscopic lubricants (hence the name MicroLub) and customise friction in a wide range of applications, from food and nutrition to consumer health and personal care.
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