A University of Leeds spinout, which is developing technology to reduce fat and calorie content in food has secured a £7.5m investment.
MicroLub is working on patented ingredient technology, which uses protein and water to replicate the role that fat plays in food. It claims that in some cases, it can reduce fat and calorie content by up to 75% while also increasing protein levels and reducing the need for emulsifiers and thickeners.
With the new investment, led by Northern Gritstone, it plans to double its headcount in the next 18 months and accelerate its expansion into American and Asian markets.
MicroLub was founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds and the technology comes as food manufacturers come under growing pressure to improve the nutritional profile of their products.
The technology is unique because its said to maintain the “mouthfeel” that consumers expect, but don’t always get from reduced fat and plant-based alternatives.
“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!” explained David Peters, CEO of MicroLub.
“Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect.
“This investment allows us to scale our technology internationally, grow our team and enable our customers to put products made with MicroLub’s technology on shelves very soon.”
READ MORE – £3.5m funding boost for Leeds University foodtech spinout
Since its launch, the company has progressed from pilot production to industrial-scale manufacturing and is now working with some of the world’s largest food and ingredient companies.
It continues to collaborate with the University of Leeds, using its research facilities while also operating its own food innovation laboratory at Nexus.
“MicroLub is addressing one of the food industry’s biggest scientific and commercial challenges,” added Duncan Johnson, CEO of Northern Gritstone.
“Its proprietary technology enables manufacturers to reformulate products in response to changing consumer expectations without compromising the sensory experience that drives purchasing decisions.
“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.”
All of MicroLub’s existing investors participated in the new investment round, including PXN Group and Italian deeptech investor LIFTT.
