MicroLub raises $10m to scale protein-based fat reduction technology
MicroLub, a University of Leeds spin-out developing protein-based ingredient technology for fat reduction, has completed a $10 million funding round led by Northern Gritstone. The money will fund team expansion, entry to the US and Asian markets, conversion of customer trials into commercial agreements and further development of its technology.
Reformulation pressure on manufacturers
Food manufacturers are under growing pressure to improve the nutritional profile of their products. Tighter regulation and changing eating habits are driving reformulation across food categories, and the widespread adoption of GLP-1 weight-loss medicines is accelerating this shift, with consumers increasingly seeking higher-protein, lower-calorie foods. However, reducing fat, increasing protein or developing plant-based alternatives often compromises the taste, texture and mouthfeel that consumers expect, limiting repeat purchases.
Lubrication from water and protein
MicroLub’s patented protein-based ingredient technology addresses this challenge. Rather than replacing fat with starches, gums or alternative fats, it replicates lubrication using water, enabling manufacturers to reduce fat and calorie content by up to 75% while maintaining the sensory experience consumers demand. In many applications, the technology can also increase protein content and clean up the ingredients list, removing the need for ingredients such as emulsifiers and thickeners, which consumers are increasingly rejecting.
The company was founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds. It has progressed from lab-scale to industrial-scale manufacturing and is now working with some of the world’s largest food and ingredient companies. It continues to collaborate closely with the University of Leeds, using its world-class research facilities, and also operates its own food innovation laboratory at Nexus in Leeds.
David Peters, CEO of MicroLub, said: “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.” He added: “Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect.” Duncan Johnson, CEO of Northern Gritstone, said: “MicroLub is addressing one of the food industry’s biggest scientific and commercial challenges.
Its proprietary technology enables manufacturers to reformulate products in response to changing consumer expectations without compromising the sensory experience that drives purchasing decisions.”
Johnson added: “Since emerging from the University of Leeds, the company has made exceptional progress, scaling its technology and attracting interest from global food manufacturers. This is exactly the kind of world-class university spinout Northern Gritstone was created to support, and we’re excited to back the team as they build what we believe can become a globally significant ingredient technology company.”