Leeds-Based MicroLub Raises €8.7 Million to Help Food Makers Cut Fat Without Sacrificing Taste and Texture

MicroLub has raised €8.7 million ($10 million) to scale its protein-based ingredient technology, which helps food manufacturers reduce fats and oils while preserving the taste, texture and mouthfeel consumers expect. The funding round was led by Northern Gritstone, with participation from all of MicroLub’s existing investors, including NPIF II – PXN Equity Finance, managed by PXN Ventures as part of the Northern Powerhouse Investment Fund II.

Founded in Leeds in 2023 as a spinout from the University of Leeds, MicroLub was founded by Professor Anwesha Sarkar, who is also the company’s Chief Technical Officer. CEO David Peters leads the company’s commercial development and scale-up. The startup grew out of Sarkar’s research into food tribology—the science of friction and lubrication—and has developed patented protein-based technologies for food, beverages and personal care.

MicroLub’s technology uses protein microgels and polysaccharides to create water-based biolubricants that mimic the lubricating properties of fats and oils. By reducing molecular friction, the ingredients can deliver an oil-like sensory experience without adding the same amount of fat or oil. The company says its technology can enable manufacturers to reduce fat and calorie content by up to 75%, while also creating opportunities to increase protein and simplify ingredient lists.

The technology is designed for several categories, including dairy, bakery, chocolate, protein-enriched foods, plant-based dairy and personal care. It can also help alternative-protein products address texture and mouthfeel challenges that can arise during reformulation. MicroLub says it has moved from laboratory development to industrial-scale manufacturing and is already working with major food and ingredient companies.

The latest funding follows a £3.5 million investment announced in 2024, also led by Northern Gritstone alongside Praetura Ventures and LIFTT. Since then, MicroLub has continued developing its technology and building relationships with food manufacturers and ingredient companies.

MicroLub plans to use the new capital to expand its team, accelerate international growth in the U.S. and Asia, convert customer trials into commercial agreements and further develop its proprietary ingredient technology. The company is also continuing its research collaboration with the University of Leeds while operating its own food innovation laboratory at Nexus in Leeds.

As food manufacturers face increasing pressure to deliver products with lower fat, higher protein and simpler formulations, MicroLub is targeting one of the biggest challenges in reformulation: improving nutritional profiles without losing the sensory qualities that consumers value.