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.
The food industry is facing unprecedented pressure to reduce HFSS (high fat, sugar, salt) content in its products. At the same time, consumers are demanding cleaner labels and higher protein content.
The challenge? Creating genuinely healthier products that consumers actually want to eat and buy again. A new, innovative approach is required and MicroLub has the solutions.
Our protein-based ingredient solutions reduce fat content while maintaining the indulgent mouthfeel of full-fat products. So much so that you won’t be able to tell the difference.
High-protein products typically suffer from sticky mouth coating, grittiness, and astringent texture that limit their mainstream appeal. MicroLub eliminates these problems and enables you to create delicious, protein-enriched foods and beverages.
Beyond fat and protein, MicroLub’s technology enables the incorporation of large quantities of nutrients – vitamins, minerals, functional ingredients – without impacting texture or mouthfeel. Create fortified products that deliver the nutrition consumers need with sensory experiences they crave.
Plant-based alternatives often face sensory challenges because plant proteins create astringency and unpleasant texture. MicroLub’s bespoke solutions address this challenge, helping alternative protein products achieve the mouthfeel and appeal of animal-based foods.
MicroLub’s technology solutions can be designed with clean-label requirements in mind, enabling the use of shorter ingredient lists and recognisable, consumer-friendly ingredients. Whether working with dairy or plant proteins, our technology delivers transparency alongside performance.
Create reduced-fat cream cheese, yoghurts, and dairy desserts that are indistinguishable from the full-fat original versions. MicroLub’s bespoke solutions can reduce fat content by 50% or more in a clean-label recipe, while maintaining the rich, indulgent mouthfeel consumers love.
Achieve the softness and moisture of full-fat bakery products – with significantly reduced fat content. From cakes to pastries, MicroLub’s solutions help you overcome the typical challenges of reduced-fat or vegan-friendly baked goods.
Formulate reduced-fat chocolate fillings and spreads that deliver a silky smooth, melt-in-the-mouth sensation for better-for-you foods without sacrificing the premium quality consumers expect from indulgent treats. With the ever-increasing cost of cocoa butter, MicroLub’s expertise can also improve the bottom line of your chocolate-based products.
Eliminate the adhesiveness and gritty texture that plague high-protein products. MicroLub’s solutions enable you to create deliciously smooth yoghurts, meal-replacement drinks, and protein bars which are high in protein and rich in taste.
Plant-based dairy products often struggle with mainstream consumer acceptance because plant proteins create astringency and textural issues. MicroLub’s solutions address these challenges, helping alternative dairy products achieve the mouthfeel and indulgence consumers want.
Create high-protein beverages without chalky, astringent texture and mouthfeel. MicroLub’s solutions enable you to formulate smooth, great-tasting protein shakes and fortified drinks – both dairy and plant-based – that appeal to all consumers.
MicroLub’s protein-based biolubricant technology enables food manufacturers to significantly reduce fat and calorie content in line with HFSS (high fat, sugar, and salt) regulations — without sacrificing the mouthfeel and sensory experience that consumers expect. By replacing a proportion of fat with MicroLub’s ingredient solutions, manufacturers can reformulate their products to meet regulatory thresholds while protecting consumer appeal, avoiding the mouthfeel compromise that typically causes repeat purchase rates to fall.
Yes. MicroLub’s technology can reduce fat content in dairy products — including cream cheese, yoghurts, and dairy desserts — by 50% or more, while maintaining the rich, creamy mouthfeel of full-fat originals. MicroLub’s biolubricant molecules reduce molecular friction to oil-like levels, recreating the indulgent texture consumers expect. The result is a reduced-fat product that is virtually indistinguishable from the original in sensory terms — a significant advantage for NPD teams and brand managers alike.
High-protein products suffer from adhesiveness, grittiness, and astringent texture because proteins naturally increase molecular friction in the mouth. MicroLub’s biolubricant technology addresses this directly: friction is brought back down to oil-like levels. The result is smooth, indulgent high-protein products — yoghurts, meal-replacement shakes, protein bars, and fortified beverages — that consumers actually want to eat and drink, enabling brands to develop a competitive advantage in the mainstream high-protein category.
Yes. Plant proteins are one of the biggest formulation challenges in alternative dairy development, as they tend to cause astringency and textural problems that reduce mainstream consumer appeal. MicroLub’s bespoke biolubricant solutions specifically address these challenges, enabling plant-based dairy products — yoghurts, cream cheeses, beverages, and more — to achieve the creaminess and indulgence consumers associate with animal-based dairy. This makes mainstream consumer acceptance significantly more achievable for plant-based brands.
Yes. MicroLub’s ingredient technologies can be designed with clean-label requirements in mind, using naturally derived dairy or plant proteins alongside polysaccharides — ingredients consumers recognise and trust. This means food manufacturers can shorten their ingredient lists and meet clean-label positioning goals without sacrificing sensory performance. Cleaner labels and outstanding mouthfeel no longer have to be competing priorities.
Yes. MicroLub’s technology can be used to formulate reduced-fat chocolate fillings and spreads that deliver a silky smooth, melt-in-the-mouth sensation — with the premium quality or indulgent experience consumers expect from chocolate. With the ever-increasing cost of cocoa butter, MicroLub’s technology also offers chocolate manufacturers a way to reduce cocoa butter usage in fillings and spreads while maintaining the characteristic lubrication properties that define a premium product — improving margins without compromising quality.
In bakery applications, MicroLub’s technology helps manufacturers achieve the softness, moisture, and mouthfeel of full-fat products with significantly reduced fat content. From cakes and pastries to biscuits and vegan-friendly baked goods, MicroLub’s bespoke ingredient solutions overcome the typical sensory challenges of reduced-fat or plant-based reformulation — enabling bakery brands to meet consumer demand for healthier, more sustainable products without the quality compromise that typically limits reformulation success.
Yes. One of MicroLub’s key applications is in protein-enriched beverages, where the most common consumer complaint is a chalky, astringent mouthfeel caused by the naturally high friction of protein ingredients. MicroLub’s biolubricant technology brings molecular friction in protein drinks back down to smooth, palatable levels — enabling manufacturers to formulate high-protein shakes and fortified drinks, in both dairy and plant-based formats, that taste great and have strong mainstream consumer appeal.
