MicroLub, a food technology startup, has secured $10 million in a funding round led by Northern Gritstone. This investment brings the company's total funding to approximately $14.5 million, following a previous round of £3.5 million in October 2024. Existing investors, including NPIF II and PXN Equity Finance, also participated in the latest financing.
Founded in 2023 at the University of Leeds, the company commercializes technology developed by Professor Anwesha Sarkar. The startup utilizes a water-based fat substitute that coats protein structures with polysaccharides to replicate the texture of fats like butter or oil. CEO David Peters, formerly of Oatly, leads the team in applying this microgel technology.
The company plans to use the new capital to expand its workforce and enter markets in the US and Asia. MicroLub aims to convert current trials with major food manufacturers into commercial agreements. The firm focuses on the reduced-fat dairy and plant-based market, which is valued at over $120 billion across Europe, the US, and the UK.
MicroLub distinguishes itself from competitors like Nourish Ingredients, Melt&Marble, and Shiru by focusing on water-based imitation rather than precision fermentation or plant oil restructuring. While this approach may simplify regulatory approval and reduce ingredient costs, it requires food manufacturers to adapt their existing production processes.
