A British startup developing a clean, protein-based alternative to fats, emulsifiers and thickeners has raised $10m (£7.5m) to step closer to commercial sales.
Spun out of the University of Leeds, MicroLub has combined specific proteins and a water base to mimic the effect of fat-based lubrication within food.
Rather than replacing fat with starches, gums or alternative types of fat, MicroLub’s alternative can reduce fat and calorie content by up to 75%, while retaining the mouthfeel and experience of fat, the company said.
Now ready to scale industrially, the company has set its sight on accelerating a rollout in the US and Asian markets. It will seek to convert existing customer trials into commercial agreements following the $10m raise.
“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,” said CEO David Peters. “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 [products] on shelves very soon.”
All of MicroLub’s existing investors participated in the round, including PXN Ventures’ NPIF II – PXN Equity Finance fund, part of the Northern Powerhouse Investment Fund II (NPIF II).
Northern Gritstone also reinvested. Its CEO, Duncan Johnson, said MicroLub had made “exceptional progress” since emerging from the University of Leeds.
“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.”
No comments yet