MicroLub, a deeptech ingredient company that emerged from the University of Leeds, has secured $10 million in fresh funding in a round led by Northern Gritstone. Backing from all existing shareholders, including NPIF II - PXN Equity Finance (managed by PXN Ventures as part of the Northern Powerhouse Investment Fund II), rounded out the investment.
The company's core challenge addresses a mounting problem across the food industry. Manufacturers face intensifying regulatory demands and shifting consumer preferences that require them to reformulate products. The surge in uptake of GLP-1 weight-loss drugs has amplified demand for foods that deliver higher protein and fewer calories.
Yet traditional approaches to cutting fat or boosting protein often come at a cost: compromised taste, altered texture, or an unsatisfying mouthfeel that discourages repeat purchases. MicroLub's patented protein-based ingredient sidesteps this trade-off. Rather than turning to starches, gums or replacement fats, the technology harnesses water to recreate the sensory qualities of fat. The result: manufacturers can trim fat and calories by as much as 75 per cent without sacrificing the eating experience. The approach can simultaneously raise protein levels and streamline ingredient lists by eliminating emulsifiers, thickeners and other additives that consumers increasingly avoid.
Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds founded the company, which has now transitioned from laboratory prototypes to commercial-scale production. Major global food and ingredient manufacturers are already running trials. MicroLub maintains a research partnership with the University of Leeds and runs its own food innovation lab at Nexus in Leeds.
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.
MicroLub founder and CEO
Duncan Johnson, CEO of Northern Gritstone, underscored the significance of the opportunity: "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."
What the funding will support
The capital injection will fuel the next stage of the company's expansion. Plans include growing the workforce, pushing into the US and Asian markets, converting ongoing customer trials into binding commercial deals, and advancing its proprietary ingredient technology further.
About the Northern Powerhouse Investment Fund II
The £660 million Northern Powerhouse Investment Fund II (NPIF II) backs small and medium-sized enterprises across northern England. It offers loans ranging from £25,000 to £2 million and equity stakes of up to £5 million, with the goal of broadening access to early-stage capital, fostering innovation, and spurring sustainable economic development.
NPIF II – PXN Equity Finance concentrates on the North West region, covering Cheshire, Cumbria, Greater Manchester, Lancashire, and Merseyside. The fund provides backing to help businesses launch, expand, and overcome obstacles to securing finance.
Source: Tech.eu
