MicroLub raises $10M to cut fat and calories without compromising taste

MicroLub, a deeptech ingredient solutions company founded by Professor Anwesha Sarkar from the University of Leeds, has successfully raised $10 million in funding. This investment, led by Northern Gritstone, was made possible by all of MicroLub's existing investors, including NPIF II - PXN Equity Finance. The funding round underscores the growing demand for healthier food products that maintain their taste, texture, and mouthfeel.

With the rise of GLP-1 weight-loss medicines and consumers' preference for higher-protein, lower-calorie foods, food manufacturers face pressure to reformulate their products. Traditional methods of reducing fat, increasing protein, or creating plant-based alternatives often compromise sensory qualities, limiting consumer satisfaction.

MicroLub's patented protein-based ingredient technology addresses this challenge by replicating lubrication using water, allowing manufacturers to cut fat and calorie content by up to 75% without sacrificing sensory experience. The technology also enables increased protein content and simplifies ingredient lists, removing the need for certain additives.

MicroLub has progressed from lab-scale to industrial-scale manufacturing and is now collaborating with major food and ingredient companies. The funding will support the company's expansion into new markets, including the US and Asia, as well as team growth and product development.