MicroLub

MicroLub is a food technology company spun out from the University of Leeds in 2023, specializing in fat replacement and texture enhancement ingredients. The company was established by Professor Anwesha Sarkar, who serves as the founder and CTO. Professor Sarkar's extensive background as a Professor of Colloids and Surfaces at the university and her research on the texture and lubrication properties of food materials form the scientific foundation of the company. The firm is led by CEO David Peters, the former head of Oatly UK.

Operating as a business-to-business (B2B) ingredients technology provider, MicroLub targets large food and food ingredients companies. Its business model revolves around collaborating with these partners to develop new products, scaling its technology with co-manufacturers, and ultimately supplying its proprietary ingredients. The company addresses the significant market for reduced-fat dairy and plant-based foods, a sector valued at over $120 billion across Europe, the US, and the UK. A key milestone was securing a £3.5 million seed investment round in late 2024, led by Northern Gritstone with participation from LIFTT and Praetura Ventures, to commercialize its technologies.

MicroLub's core offering is a patented technology that uses protein-based microgels to replace fat. These bespoke "microgels" or "scaffolds" are made of protein and water, coated with highly hydrated polysaccharides, which mimic the lubricity and creamy mouthfeel of fat when chewed. This allows for a significant reduction in fat and calories—up to 75% in some cases—without a noticeable change in sensory experience. For instance, in a trial with soft cheese, fat was reduced by 50% and calories by 35% with no discernible difference in taste from the full-fat version. Beyond fat reduction, the technology improves the texture of plant-based foods by making them less astringent and enables a cleaner ingredient label by removing the need for certain thickeners and emulsifiers. The technology, which has three filed patents, also has applications in nutrient delivery.

Keywords: fat replacement, texture enhancement, food technology, ingredients company, microgels, protein technology, reduced-fat foods, plant-based foods, clean label, University of Leeds spinout, food science, colloid science, fat reduction, mouthfeel, lubricity, B2B ingredients, alternative protein, nutrient delivery, sustainable food, healthy ingredients