Leeds-based food technology startup MicroLub has secured €8.7 million in a funding round led by Northern Gritstone. Existing investors, including NPIF II – PXN Equity Finance, also participated in the round. The company intends to use the capital to scale its operations, expand its team, and accelerate entry into the US and Asian markets.
Founded in 2023 by Professor Anwesha Sarkar from the University of Leeds, the company specializes in protein-based ingredient technology. Its patented solution uses water-based microgels to replicate the mouthfeel of fat, allowing manufacturers to reduce fat content by up to 75% without compromising sensory quality.
The technology aims to help food and personal care brands meet consumer demand for healthier products with cleaner ingredient lists. By replacing traditional emulsifiers and thickeners with its biolubricant molecules, MicroLub enables the creation of higher-protein and lower-calorie items that retain their original texture and taste.
MicroLub has transitioned from lab-scale to industrial-scale production and is currently collaborating with major global food and ingredient companies. The funding will support the conversion of ongoing customer trials into commercial agreements and further research and development of its proprietary technology.
