MicroLub, a University of Leeds spin-out developing ingredient technology for food reformulation, has raised $10m to accelerate the commercialisation of a protein-based solution designed to help manufacturers develop lower-calorie, higher-protein foods without compromising taste or texture.
The funding round, led by Northern Gritstone, comes as changing eating habits and the growing use of GLP-1 weight-loss medicines increase demand for higher-protein, lower-calorie foods.
MicroLub said that its patented technology is designed to address a key challenge for food manufacturers reformulating products in response to these trends: reducing fat and calories while retaining the sensory characteristics that drive consumer acceptance.
Rather than replacing fat with ingredients such as starches, gums or alternative fats, the technology uses proteins to replicate the lubrication provided by fat using water.
According to MicroLub, this can enable manufacturers to reduce fat and calorie content by up to 75% while maintaining the taste, texture and mouthfeel of the finished product.
The approach could also support protein fortification and, in some applications, simplify formulations by reducing the requirement for emulsifiers and thickeners.
MicroLub said the rapid adoption of GLP-1 weight-loss medicines is driving a shift toward higher-protein, lower-calorie foods, while broader regulatory and nutritional pressures are also driving reformulation across food categories.
However, increasing protein content or reducing fat can create sensory challenges — products such as protein bars can develop undesirable textures, while removing fat can affect mouthfeel and eating quality.
MicroLub's technology is intended to address these formulation challenges while allowing manufacturers to alter the nutritional profile of existing products.
Founded by Professor Anwesha Sarkar of the University of Leeds' School of Food Science and Nutrition, MicroLub has progressed from laboratory development to industrial-scale manufacturing and is now working with major food and ingredient companies.
The latest investment will support further development of the company's proprietary ingredient technology, expansion of its team and international growth in the US and Asian markets.
It will also help MicroLub convert existing customer trials into commercial agreements.
David Peters, CEO of MicroLub and former Head of Oatly UK, said the technology could allow manufacturers to reduce fat and increase protein while still retaining mouthfeel and texture.
“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.
