MicroLub Secures $10M to Scale Water-Based Fat Replacer

University of Leeds spinout MicroLub has closed a $10 million funding round. The investment, led by Northern Gritstone, will fund expansion into the US and Asia, new hires, and converting customer trials into commercial supply agreements.

Northern Gritstone invested £4 million of the total £7 million raise. Every investor from MicroLub's previous funding round also participated. This group includes NPIF II, PXN Equity Finance, managed by PXN Ventures under the Northern Powerhouse Investment Fund II.

Duncan Johnson, CEO of Northern Gritstone, stated the company is tackling a major industry challenge. "MicroLub is addressing one of the food industry’s biggest scientific and commercial challenges," he said.

How the Fat Replacer Works

MicroLub's system reproduces the lubricating behavior of fat using water. The process involves coating protein microgels with polysaccharides in specific ratios. The company claims this allows manufacturers to reduce fat and calorie content by up to 75% without a noticeable change in texture or mouthfeel.

In many applications, the ingredient can also increase protein content. It can remove the need for emulsifiers and thickeners on product labels.

Solving a Key Plant-Based Problem

For makers of alternative proteins, a key issue is friction. Plant proteins often create a dry, astringent feeling in the mouth due to poor lubrication. This sensation remains a significant sensory barrier for the category.

The founding research behind MicroLub showed that turning plant proteins into physically cross-linked microgels dramatically reduces friction. It cut boundary friction by an order of magnitude compared to native protein. The performance matched that of a 20:80 oil-in-water emulsion.

The technology platform works with multiple protein sources. The company has demonstrated its use with pea, soy, oat, fava bean, and almond proteins.

From Research to Commercial Scale

MicroLub was incorporated in 2023 to commercialize research from the University of Leeds. The work was led by Professor Anwesha Sarkar of the School of Food Science and Nutrition, who is the company's founder and Chief Technology Officer. Sarkar also co-directs the National Alternative Protein Innovation Centre, a £38 million centre hosted at Leeds.

This latest funding marks the second round led by Northern Gritstone in two years. The company raised a £3.5 million seed round in October 2024. MicroLub now operates its own food innovation laboratory at Nexus in Leeds while maintaining access to university facilities.

CEO David Peters explained the investment's purpose. "Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect," he said. The funding supports international scale-up, team growth, and getting products to market.