MicroLub, a deep-tech spinoff from the University of Leeds that produces a fat replacement for lower-calorie plant-based foods, has announced that it has successfully closed a £3.5 million seed investment round led by Northern Gritstone. Praetura Ventures and LIFTT also participated.
Known as advanced protein technology, MicroLub’s innovation aims to address the demand for healthier products, as millions of people worldwide are at risk of becoming overweight or living with obesity. It also fuels interest in sustainable food options by helping plant-based foods become tastier, less astringent, and healthier.
“It enables our customers to reduce the fat content and calorie count of their products by up to 75% without any noticeable sensory change”
The new capital will support the technology scaling, product development in collaboration with partners, and team expansion.
CEO David Peters (former head of Oatly UK) shares, “Our advanced protein technology is a real game-changer when it comes to fat replacement. It enables our customers to reduce the fat content and calorie count of their products by up to 75% without any noticeable sensory change in mouthfeel and texture. We are very excited at the prospect of making a genuine difference to both human health and the health of the planet.”
Making low-calorie food delicious
Anwesha Sarkar founded MicroLub to use her scientific research to enhance the texture and richness of low-fat and plant-based foods. She is a Professor of Colloids and Surfaces at the University of Leeds and the Director of Research and Innovation for the School of Food Science and Nutrition.
Based on her research on the texture and lubrication properties of food materials, the startup developed a technology to replace fats and oils in foods. The innovation involves plant protein and water scaffolds coated with polysaccharides, which can mimic the fatty sensation of full-fat products, thus enhancing the taste and texture of low-fat food.
The company explains on its website, “Molecular friction lies at the heart of any sensory experience. Whether it’s a creamy yogurt, a juicy burger, or a soothing skin cream, our perception is determined by the interaction of molecules within the product and our bodies.”
The fat replacement can be used in various products, from dairy to baked goods to plant-based meat, to make them healthier and more appealing. MicroLub says its technology targets global challenges related to obesity and sustainability, potentially influencing the health of humans and the planet.
Professor Anwesha Sarkar, founder and CTO of MicroLub, shares, “When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore further and commercialise with this investment.”
