A food technology company, MicroLub, which promotes healthier eating, is set to double its workforce and expand into new international markets following a £7.5 million investment boost.
Founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds, MicroLub is developing patented ingredient technology designed to reduce fat and calorie content in food while maintaining the mouthfeel that consumers expect.
The investment, led by Northern Gritstone, will support the next stage of MicroLub’s growth, including more than doubling its headcount over the next 18 months and accelerating its expansion into the US and Asian markets.
Food manufacturers are under growing pressure to improve the nutritional profile of their products. Tighter regulation, changing eating habits and 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 or creating plant-based alternatives can affect taste, texture and overall enjoyment.
MicroLub’s technology uses protein and water to replicate the role that fat plays in food. In some applications, it can reduce fat and calorie content by up to 75 percent while also increasing protein levels and reducing the need for emulsifiers and thickeners.
Since launch, MicroLub has progressed from pilot production to industrial-scale manufacturing and is now working with some of the world’s largest food and ingredient companies. The company continues to collaborate closely with the University of Leeds, using its research facilities while also operating its own food innovation laboratory at Nexus.
Northern Gritstone is an investment company dedicated to supporting ambitious science and technology businesses in the North of England. All of MicroLub’s existing investors participated in the new investment round, including PXN Group.
Chief executive officer of MicroLub, David Peters 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 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.”
Pro-Vice-Chancellor, Research and Innovation, at the University of Leeds, Professor Nick Plant added that “MicroLub’s impressive growth reflects the strength of University research and our commitment to turning academic discoveries into real-world impact. Thanks to the team’s collective experience and research excellence, the business is set to play a pivotal role in the evolution of food ingredients. We are proud to continue supporting MicroLub’s development through shared facilities and expertise.”
CEO of Northern Gritstone, Duncan Johnson said: “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.”
