MicroLub

MicroLub is a University of Leeds spin-out founded by Professor Anwesha Sarkar to commercialise a novel fat-replacement technology developed through European Research Council-funded research. The company addresses a fundamental challenge in food science: fats and oils provide the creamy texture and mouthfeel that make foods appealing, but they also drive obesity — a condition contributing to a projected $4.3 trillion annual global health burden. MicroLub has developed a patented ingredient technology that replicates the lubrication properties of fat using microscopic protein-and-water scaffolds coated with polysaccharides, enabling food and dairy manufacturers to significantly reduce fat content without sacrificing sensory quality.

At the core of MicroLub's offering is a proprietary ingredient platform that engineers food molecules at a microscopic level to improve lubrication and mouthfeel. The technology is compatible with a wide range of food applications and supports the alternative protein industry by reducing the astringency often associated with plant-based products — making healthier foods more palatable. MicroLub also supports nutrient delivery, opening the door to multifunctional ingredients that can enhance nutritional profiles alongside reducing calories.

In late 2024, MicroLub closed a £3.5 million seed round led by Northern Gritstone, with co-investors LIFTT and NPIF II – Praetura Equity Finance. The company already has strong commercial traction with some of the world's largest food and ingredient companies, and is a partner in the National Alternative Protein Innovation Centre (NAPIC). MicroLub is well-positioned to become the global standard for fat replacement technology as demand for healthier, sustainable food accelerates worldwide.