MicroLub raises $10M to make food leaner without losing flavour
What's the deal? MicroLub, a deeptech ingredient company spun out from the University of LeedsDealroom has a profile for this one. Try Dealroom →, has raised $10 million in an early-stage round led by Northern GritstoneDealroom has a profile for this one. Try Dealroom →. All existing investors joined, including NPIF II — PXN Equity Finance, managed by PXN VenturesDealroom has a profile for this one. Try Dealroom → as part of the £660 million Northern Powerhouse Investment Fund IIDealroom has a profile for this one. Try Dealroom →.
What's the endgame? MicroLub uses patented protein-based ingredients to cut fat and calories by up to 75% without changing taste or texture. Rather than swapping fat for starches, gums, or alternative fats, it replicates the lubrication using water. The technology can also raise protein content and remove ingredients such as emulsifiers and thickeners.
Why now? Food manufacturers face tighter regulation and shifting eating habits, pushing reformulation across categories. The company points to widespread use of GLP-1 weight-loss drugs as accelerating demand for higher-protein, lower-calorie foods.
Founded by Professor Anwesha Sarkar of the School of Food Science and Nutrition, MicroLub has moved from lab-scale to industrial-scale manufacturing and now works with some of the world's largest food and ingredient companies.
What's the money for? The funding will support team growth and expansion into the US and Asian markets. It will also help convert customer trials into commercial deals and further develop the technology.
"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," said chief executive officer David Peters. Duncan Johnson, chief executive officer of Northern Gritstone, said MicroLub "is addressing one of the food industry's biggest scientific and commercial challenges."
The signal: At $10 million, the round sits in the top 5% of early-stage food deals in the UK over the past four years. It signals investor appetite for ingredient technology that answers the reformulation pressures reshaping the food industry.
Read more: Tech.eu
Image credit: Generated with Gemini
