University of Leeds spinout MicroLub secures £3.5 million to scale fat-reducing food technology

MicroLub, a food technology startup emerging from research at the University of Leeds, has secured a £3.5 million seed investment to expand its innovative ingredients technology, which aims to offer healthier, sustainable alternatives to traditional fats and oils in food products. The funding round, led by Northern Gritstone with participation from co-investors LIFTT and NPIF II – Praetura Equity Finance, enables MicroLub to advance its ‘scaffold’ technology, which maintains the texture and mouthfeel of fat-rich foods while significantly reducing their calorie content.

MicroLub’s technology centers around a novel protein-water scaffold, coated in polysaccharides, that replicates the creamy texture and lubricity of fats without adding the same caloric load. This development has already gained attention from major food companies that are looking for effective ways to make their products healthier while preserving the sensory experience that consumers expect. By providing an alternative to traditional fats, MicroLub aims to contribute to both healthier food options and sustainable practices in the food industry.

“Reducing calorie content without compromising mouthfeel is a significant challenge, and MicroLub’s solution has real potential in addressing this issue,” said Professor Anwesha Sarkar, Founder of MicroLub and a leading researcher in the field of food science and texture. The company’s scaffold technology supports plant-based foods as well, offering solutions to reduce the astringent aftertaste common in some alternative protein products.

The investment from Northern Gritstone, established in 2021 by the Universities of Leeds, Manchester, and Sheffield, is part of the fund’s mission to support scientific and technological ventures in northern England. According to Duncan Johnson, CEO of Northern Gritstone, the goal is to foster innovation that has a broad societal impact. “Obesity and related health issues are global challenges that impact quality of life and life expectancy. MicroLub’s work illustrates how university research can offer practical solutions to these challenges,” Johnson said.

This funding marks another milestone for Northern Gritstone’s involvement in university-led ventures. Earlier in the year, the firm supported another University of Leeds spinout, Adsilico, to scale its work in medical technology, a move that Northern Gritstone sees as aligning with its broader aim to support pioneering research across health, food, and sustainability.

Professor Nick Plant, Deputy Vice-Chancellor for Research and Innovation at the University of Leeds, commented on the success of the university’s research translation efforts: “University-driven innovation like MicroLub is essential in addressing real-world issues, from public health to environmental sustainability. Our commitment to transforming academic research into commercial applications is proving effective, and we are thrilled to see MicroLub progress.”

MicroLub also aligns with broader efforts in sustainable food production. In August, the University of Leeds was named one of the hosts for the new National Alternative Protein Innovation Centre (NAPIC), a £38 million initiative focused on developing alternative proteins that reduce reliance on animal-based ingredients. This collaboration with the James Hutton Institute, the University of Sheffield, and Imperial College London underscores the growing role of the UK in fostering research and development in sustainable food solutions.

David Peters, CEO of MicroLub, highlighted the potential market impact: “There’s considerable demand in the food industry for products that deliver on health, nutrition, and sustainability. We’re excited to continue working with our partners to bring these innovations to market.”

With this latest round of funding, MicroLub is well-positioned to explore additional applications for its scaffold technology, potentially expanding into new categories within the food industry. The company’s next steps will involve advancing its partnerships with food producers to bring its low-calorie fat replacement to a wider range of products, making a meaningful impact on public health and food sustainability alike.