A University of Leeds spinout has secured £3.5 million seed funding to develop a new ingredients technology.
MicroLub replaces fats and oils with water without, it claims, any loss in the sensory food experience.
Fats and oils make foods texturally appealing and tastier by adding ‘lubricity’ and a ‘creamy’ mouthfeel. However, they also increase calorie content.
MicroLub is addressing the need for less-calorific alternatives from food and food-ingredients companies. The spinout’s technology adds lubrication to foods without losing mouthfeel through unique ‘scaffolds’, made of protein and water and coated by polysaccharides.
MicroLub aims not only to make foods healthier, but also to contribute to sustainability by supporting the alternative protein industry in making plant-based foods less astringent.
The startup already has strong traction with some of the largest food and food ingredients companies.
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Northern Gritstone, LIFTT and NPIF II – Praetura Equity Finance – managed by Praetura Ventures as part of the Northern Powerhouse Investment Fund II – have pledged the investment.
“When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore with this investment led by Northern Gritstone,” said Professor Anwesha Sarkar, founder of MicroLub.
David Peters, CEO of MicroLub, added: ‘There is a huge market opportunity in food for MicroLub. We already have strong traction with ingredients giants and some of the largest food and dairy companies, who are looking for innovative ways to make their products healthier, more nutritious and more sustainable.
“I am very excited at the journey ahead with our customers.”