MicroLub, a University of Leeds spinout that makes protein-based ingredients to replace fat in food, has raised £7.5M ($10M) in a round led by Northern Gritstone, with all existing investors taking part, including the NPIF II PXN Equity Finance fund managed by PXN Ventures.
Food manufacturers are under growing pressure to improve the nutritional profile of their products, as tighter regulation and shifting eating habits drive reformulation. The spread of GLP-1 weight-loss medicines is adding to the demand for higher-protein, lower-calorie foods. But cutting fat, adding protein or moving to plant-based recipes often costs a product its taste, texture and mouthfeel, which hurts repeat purchases.
MicroLub's answer is to copy what fat does rather than swap it for starches, gums or other fats. Its patented ingredient coats protein microgels with polysaccharides, so that water provides the lubrication fat normally would. Manufacturers can cut fat and calorie content by up to 75%, and in many applications they can also raise protein levels and shorten ingredient lists by removing emulsifiers and thickeners. The technology also has applications in personal care.
Professor Anwesha Sarkar of the University of Leeds' School of Food Science and Nutrition founded the company, which is led by CEO David Peters. It has since moved from lab-scale to industrial-scale manufacturing and now works with some of the world's largest food and ingredient companies. MicroLub still works closely with the university and runs its own food innovation laboratory at Nexus in Leeds. It previously raised a £3.5M seed round in October 2024. "They can now literally have their cake and eat it," Peters said.
The new funding will pay for team growth, faster expansion into the US and Asian markets, and the conversion of existing customer trials into commercial agreements. It will also support further development of the proprietary technology. Northern Gritstone chief executive Duncan Johnson said the company was the kind of university spinout the investor was created to back.
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