Food technology firm in £7.5 million growth recipe

A food tech firm is aiming to bite into global markets after securing seven-figure investment.

MicroLub is targeting Asia and the US following £7.5 million support.

Bosses say the cash will allow the company to bolster its work on technology designed to reduce fat and calorie content while maintaining food taste and feel.

They add the investment – led by Northern Gritstone – will also allow the business to more than double its workforce over the next 18 months.

Founded by Professor Anwesha Sarkar, from University of Leeds’ School of Food Science and Nutrition, MicroLub uses protein and water to replicate fat’s role in food.

Based at Leeds’ Nexus innovation hub, it counts work with some of the world’s largest food and ingredient companies.

David Peters, MicroLub chief executive, 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.

“But with our technology, consumers can literally have their cake and eat it.

“It enables manufacturers to reduce fat, increase protein and simplify ingredient lists while delivering the indulgent mouthfeel and texture consumers expect.”

Duncan Johnson, chief executive at Manchester, Leeds, London and Sheffield-based Northern Gritstone, said: “MicroLub is addressing one of the food industry’s biggest scientific and commercial challenges. 

“We’re excited to back the team as they build what we believe can become a globally significant ingredient technology company.”

Professor Nick Plant, University of Leeds’ pro-vice chancellor: research and innovation, added: “MicroLub’s impressive growth reflects the strength of university research and our commitment to turning academic discoveries into real-world impact. 

“Thanks to the team’s collective experience and research excellence, the business is set to play a pivotal role in the evolution of food ingredients.”

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