University of Leeds spinout MicroLub raises $10m to scale food innovation technology

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. 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 can often compromise the taste, texture and mouthfeel that consumers expect.

MicroLub is addressing this challenge with its patented protein-based ingredient technology. Rather than replacing fat with starches, gums or alternative fats, MicroLub replicates fat’s lubrication properties 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.

Founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds, the company has progressed from lab-scale to industrial-scale manufacturing and is now working with some of the world’s largest food and ingredient companies. The business continues to collaborate closely with the University of Leeds, using its world-class research facilities while also operating its own food innovation laboratory at Nexus.

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!

Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect. This investment supports our international scale-up, team growth, and getting MicroLub powered on shelves very soon.”

Duncan Johnson, CEO of Northern Gritstone, added:

“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.

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.”

NPIF II – PXN Equity Finance can provide investments in the NPIF II area with a primary focus on the North West regions of Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside.

The £660m Northern Powerhouse Investment Fund II (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 to start up, scale up or stay ahead.

The purpose of the Northern Powerhouse Investment Fund II is to drive sustainable economic growth by supporting innovation and creating local opportunity for new and growing businesses across the North of England. The Northern Powerhouse Investment Fund II will increase the supply and diversity of early-stage finance for the North’s smaller businesses, providing funds to firms that might otherwise not receive investment and help to break down barriers in access to finance.