MicroLub Raises $10 Mn to Scale Healthier Food Ingredient Technology

All of MicroLub’s existing investors also took part in the round, including NPIF II - PXN Equity Finance, managed by PXN Ventures through the Northern Powerhouse Investment Fund II.

Food manufacturers are facing growing pressure to make their products healthier and more nutritious. New regulations and changing consumer habits are pushing companies to reformulate their products, while the growing use of GLP-1 weight-loss medicines is increasing demand for foods that are higher in protein and lower in calories.

David Peters, CEO of MicroLub, said: “For too long, consumers have had to choose between food products that taste great, but are unhealthy, and those that are nutritious but compromise on the eating experience. With MicroLub’s technology, that’s no longer the case - they can now literally have their cake and eat it. Our technology enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect. This investment supports our international scale-up, team growth, and getting MicroLub powered on shelves very soon.”

Duncan Johnson, CEO of Northern Gritstone, said: "MicroLub is addressing one of the food industry's biggest scientific and commercial challenges. Its proprietary technology enables manufacturers to reformulate products in response to changing consumer expectations without compromising the sensory experience that drives purchasing decisions. Since emerging from the University of Leeds, the company has made exceptional progress, scaling its technology and attracting interest from global food manufacturers."

MicroLub was founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds. The company has grown from small-scale laboratory production to manufacturing at an industrial scale.

MicroLub is now working with some of the world’s largest food and ingredient companies to develop new ingredient solutions.

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