MicroLub raises £7m to commercialize protein-based fat alternatives
The funding will help the Leeds food-tech company convert customer trials into commercial agreements and expand its ingredient platform internationally.
Replacing fat’s texture with protein and water
MicroLub develops protein-based ingredients that reproduce the lubrication and mouthfeel supplied by fats and oils. Its microgel technology uses water to reduce friction at a microscopic level, helping food makers lower fat and calorie content or add protein without losing smoothness and creaminess.
Northern Gritstone invested in MicroLub’s £7m funding round. The company plans to expand its team, develop its proprietary ingredient technology, pursue growth in the US and Asia, and convert existing customer trials into commercial agreements.
MicroLub has moved from laboratory work to industrial-scale manufacturing and is working with large food and ingredient companies. Its ingredient platform is aimed at product developers in areas such as dairy, bakery, beverages and plant-based foods, where changing fat content can otherwise affect texture and sensory quality.
Use of funds
Expand the team and accelerate expansion into the US and Asia
Convert existing customer trials into commercial agreements
Further develop its proprietary ingredient technology