By Business CNCT
University of Leeds spinout MicroLub is preparing to expand its workforce and enter new international markets after securing £7.5 million in investment to advance its innovative food ingredient technology.
MicroLub, a food technology company developing healthier ingredient solutions, plans to more than double its workforce over the next 18 months and accelerate its expansion into the US and Asian markets following the investment.
Founded by Professor Anwesha Sarkar of the University of Leeds’ School of Food Science and Nutrition, the company has developed patented technology designed to reduce fat and calorie content in food while preserving the taste, texture and mouthfeel consumers expect.
The investment round was led by Northern Gritstone, with all existing investors, including PXN Group, also participating.
The funding comes as food manufacturers face increasing pressure to improve the nutritional value of their products. Regulatory changes, evolving consumer preferences and the growing use of GLP-1 weight-loss medicines are contributing to demand for foods that are lower in calories and higher in protein.
However, reducing fat content or developing plant-based alternatives can often compromise taste and texture, creating challenges for manufacturers seeking to deliver healthier products without sacrificing consumer enjoyment.
MicroLub aims to address this issue through technology that uses protein and water to replicate the functional properties of fat in food. In certain applications, the technology can reduce fat and calorie content by up to 75%, while increasing protein levels and reducing reliance on emulsifiers and thickeners.
Since its launch, the company has progressed from pilot production to industrial-scale manufacturing and established working relationships with some of the world’s largest food and ingredient businesses.
MicroLub continues to collaborate with the University of Leeds, accessing its research facilities while operating its own food innovation laboratory at Nexus.
David Peters, chief executive of MicroLub, said the company’s technology could help overcome the long-standing challenge of balancing nutrition with taste and texture.
He explained that manufacturers could use the technology to lower fat content, increase protein and simplify ingredient lists while retaining the indulgent eating experience consumers value.
Peters added that the latest investment would enable MicroLub to scale internationally, expand its team and help customers bring products incorporating its technology to market.
Professor Nick Plant, pro-vice-chancellor for research and innovation at the University of Leeds, said MicroLub’s progress demonstrated the value of university research in delivering practical commercial benefits.
He praised the team’s research expertise and experience, adding that the company was well positioned to contribute to the future development of food ingredients. The university will continue supporting MicroLub through access to shared facilities and specialist expertise.
Northern Gritstone, an investment company focused on ambitious science and technology businesses in the North of England, said MicroLub exemplified the type of university spinout it was established to support.
Duncan Johnson, chief executive of Northern Gritstone, said the company was tackling a major scientific and commercial challenge for the food industry by helping manufacturers respond to changing nutritional expectations without compromising the sensory qualities that influence purchasing decisions.
He also highlighted MicroLub’s progress since its emergence from the University of Leeds, including its move towards large-scale production and growing interest from international food manufacturers.
Johnson said Northern Gritstone was pleased to support the business as it works towards becoming a globally significant ingredient technology company.
The £7.5 million investment is expected to help MicroLub strengthen its manufacturing capabilities, expand its international presence and bring its technology to a wider range of food producers.
Further information
For media enquiries, contact the University of Leeds press office at [email protected].
More information about Northern Gritstone is available at https://www.northern-gritstone.com/ng-innovation-services.
