University of Leeds spinout will use new funding to accelerate commercialisation of technology that can reduce fat and calories by up to 75% while maintaining the sensory experience consumers demand.

MicroLub, the deep-tech ingredient solutions company spun out from the University of Leeds, has raised $10 million to accelerate commercialisation of its patented protein-based technology for food and beverage manufacturers.

The funding round, led by Northern Gritstone with participation from all of MicroLub’s existing investors, comes as manufacturers face an increasingly complex formulation challenge: consumers want foods that are lower in calories, higher in protein and made with simpler ingredients, without compromising taste, texture or enjoyment.

MicroLub Functionality

Fat plays an important role in the sensory experience of food because it provides lubrication as food moves through the mouth, helping create sensations such as smoothness, creaminess and richness. When fat is removed, those characteristics can be difficult to reproduce using conventional approaches.

MicroLub’s patented protein-based ingredient technology is designed to replicate this lubrication using water. By reducing friction at a microscopic level, it can help manufacturers reduce fat and calorie content by up to 75% in some applications while maintaining the sensory experience consumers expect.

The technology can also support higher-protein products and, in many applications, simplify formulations by reducing the need for ingredients such as emulsifiers and thickeners.

MicroLub is developing applications across food and beverage categories where fat reduction or protein enrichment can significantly affect mouthfeel, including dairy and plant-based products, drinks, sauces and dips, bakery and other formulated foods.

Next Steps

The company has already progressed from laboratory-scale development to industrial-scale manufacturing and is working with some of the world’s largest food and ingredient companies.  It is aiming to work with a number of pioneering food brands to bring products to market in the next 12-18 months.

“For too long, consumers have had to choose between food products that taste great, but are unhealthy, and those that are nutritious but compromise on the eating experience. Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect.” David Peters, CEO, MicroLub

The new investment will allow MicroLub to expand its technical and commercial teams, support more customers through scale-up and accelerate the conversion of existing development programmes into commercial agreements. It will also support international expansion.

The investment comes as interest grows in nutrient-dense, higher-protein and lower-calorie products. The widespread adoption of GLP-1 weight-management medicines is adding momentum to this shift, while manufacturers across mainstream food categories continue to look for ways to improve nutritional profiles without sacrificing consumer appeal.

MicroLub was founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds. The company continues to collaborate closely with the university while also operating its own food innovation laboratory at Nexus in Leeds.