What makes food irresistible? What turns a good product into a great one? It’s not just about taste – it’s about how it feels in our mouths. That creamy richness. That smooth, luxurious texture. That indulgent sensation that makes every mouthful satisfying.
Until now, consumers have had to choose between ‘delicious but unhealthy’ or ‘better-for-you but inferior quality’. Not anymore. Now you can have your cake and eat it.
Using cutting-edge protein science, we’ve developed biolubricant technologies that recreate the mouthfeel and sensory experience of everyone’s favourite products. More protein. Less fat. All the taste and mouthfeel.
Throughout the world, regulation is driving change in the food industry. But every tweak to reduce fat, sugar, or salt, or increase protein, impacts mouthfeel and the consumer’s sensory experience.
Consumers are seeking better-for-you products with higher protein content, lower fat content, and cleaner labels. But reformulation typically means compromise: grittiness in high-protein drinks, lack of creaminess in reduced-fat dairy – disappointing mouthfeel and texture that drive down repeat purchase rates.
We design and produce protein-based molecules which function as microscopic lubricants and enable the customisation of friction in a wide range of categories and applications.
From food and nutrition to consumer health and personal care, we can reduce molecular friction to the level of full-fat emulsions.
All while maintaining – or improving – the mouthfeel and skinfeel consumers crave.
Reduce fat without losing that ‘fatty sensation’ – for healthier products indistinguishable from full-fat versions.
Create high-protein products without astringency or grittiness.
Our protein-based solutions can shorten and clean up ingredient lists.
Application-specific formulations tailored to your challenges.
MicroLub’s bespoke solutions solve formulation challenges across multiple categories and applications.
