Foodtech startup MicroLub raises $10m to scale fat‑reduction technology
MicroLub, a University of Leeds spinout, has completed a $10 million funding round led by Northern Gritstone.
The investment will be used to help the company’s next growth phase, including expanding into the team and into the US and Asian markets. It will also help convert existing customer trials into commercial agreements and further develop its proprietary ingredient technology.
The spinout has developed a patented protein-based technology that allows manufacturers to use less fat in their products without ruining taste or texture.
MicroLub uses water to replace fats rather than starches, gums or alternative fats. Using water reduces fat and calorie content by up to 75% while maintaining sensory experience consumers demand.
They developed a micro-lubricant particle that behaves like lubricant inside the food. The droplet makes the food feel creamy and rich with less fat.
The technology can also increase protein content and clean up the ingredients list, removing the need for emulsifiers and thickeners, which consumers are rejecting.
This comes after food manufacturers have seen growing pressure to improve their nutritional profile on products. Tighter regulation, changing food habits and the increase of GLP-1 usage has shifted consumer attitudes towards higher protein, low calorie foods.
Reformulating food often compromises taste, which MicroLub’s technology aims to address
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. With MicroLub’s technology, that’s no longer the case – they can now literally have their cake and eat it!”
Founded in 2023 by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds, MicroLub has moved from the lab to industrial scale development. They have reported to work with notable undisclosed food and ingredient companies.
The startup still collaborates closely with the University of Leeds, using its research facilities while also operating its own food innovation laboratory at Nexus in Leeds.
All of MicroLub’s existing investors participated in the round, including NPIF II – PXN Equity Finance, which is managed by PXN Ventures as part of the Northern Powerhouse Investment Fund II (NPIF II).
NPIF II – PXN Equity Finance can provide investments in the NPIF II area focusing on the North West regions of Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside.
The £660m NPIFII covers the entire North of England and provides loans from £25k to £2m and equity investment up to £5m to help a range of small and medium-sized businesses in their development
NPIFII’s purpose is to drive sustainable economic growth by supporting innovation and creating local opportunity for new and growing businesses across the North of England. The fund plans to increase the supply and diversity of early-stage finance for the North’s smaller businesses, providing funds to overlooked firms and help to break down barriers in access to finance.
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