Leeds-based MicroLub raises €8.7 million to help food makers cut fat without sacrificing taste and texture

Leeds-based DeepTech ingredient solutions firm MicroLub has successfully secured €8.7 million ($10 million) in funding to assist food manufacturers in reducing fat content without compromising taste and texture. The investment round was spearheaded by Northern Gritstone, with all existing investors, including NPIF II – PXN Equity Finance, participating.

Professor Anwesha Sarkar, who founded MicroLub in 2023, revealed that the company's protein-based biolubricant technology enables food and personal care products to maintain the sensory experience that drives purchasing decisions while lowering fat content by up to 75%.

Duncan Johnson, CEO of Northern Gritstone, highlighted the food industry's significant challenge that MicroLub aims to address. He explained that the technology allows manufacturers to reformulate products in response to evolving consumer expectations without sacrificing the mouthfeel, texture, and nutrition that consumers desire.

MicroLub's patented ingredients replace fat with a lubrication mechanism using water, replicating the oil-like sensory performance without adding fat or oil. This innovation also has the potential to increase protein content and simplify ingredient lists by eliminating the need for emulsifiers and thickeners.

The company emphasizes that food manufacturers are facing mounting pressure to enhance the nutritional profile of their products due to tighter regulations and shifting eating habits, particularly with the growing adoption of GLP-1 weight-loss medicines. Consumers are increasingly seeking higher-protein, lower-calorie foods, but reducing fat and increasing protein often compromises taste, texture, and mouthfeel, leading to reduced repeat purchases.

MicroLub's technology effectively addresses this challenge by enabling manufacturers to maintain sensory quality while meeting the demand for healthier food options.

David Peters, CEO of MicroLub, expressed excitement about the investment and its potential to support the company's international scale-up, team expansion, and eventual presence on shelves. MicroLub has progressed from lab-scale to industrial-scale manufacturing and is collaborating with some of the world's leading food and ingredient companies.

The team continues to work closely with the University of Leeds, utilizing its research facilities while operating its own food innovation laboratory at Nexus in Leeds. With the new funding, MicroLub plans to accelerate growth, expand into the US and Asian markets, and further refine its proprietary ingredient technology.