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 … Continue reading Tasty £3.5m investment for ingredients tech startup MicroLub