MicroLub, a deeptech startup originating from the University of Leeds, has secured $10 million in a funding round led by Northern Gritstone. Existing investors, including NPIF II - PXN Equity Finance, also participated in the round. The company plans to use these funds to scale its operations, grow its team, and accelerate expansion into markets in the US and Asia.
The company has developed a patented protein-based technology that allows food manufacturers to reduce fat and calorie content by up to 75 percent. By using water to replicate lubrication, the solution maintains the texture and mouthfeel of products without relying on starches or gums. This approach also helps companies increase protein levels and remove additives like emulsifiers and thickeners.
Founded by Professor Anwesha Sarkar, MicroLub has transitioned from laboratory research to industrial-scale manufacturing. The startup currently collaborates with major global food and ingredient companies. It operates its own innovation laboratory at Nexus in Leeds while maintaining research ties with the University of Leeds to further develop its proprietary ingredient solutions.
The capital injection will also facilitate the conversion of current customer trials into formal commercial agreements. Northern Gritstone, which led the investment, highlighted that the technology addresses a significant industry challenge by enabling product reformulation that meets consumer health demands without sacrificing sensory quality.
