UK Startup Lands $10M to Cut Fat Without Losing Taste

Jan de Vries · 2026-09-17

**Meta Description:** A UK startup just raised $10 million to help food makers slash fat and boost protein—without sacrificing taste or texture. Here's what it means for your plate. --- Imagine biting into a rich, creamy brownie that's actually good for you. Sounds like a dream, right? Well, a Leeds-based company called MicroLub just raised €8.7 million (about $10 million) to make that dream a reality for food manufacturers everywhere. MicroLub is a DeepTech ingredient solutions company that's developed protein-based biolubricant technologies. In plain English? They've figured out how to replace fats and oils in food and personal care products using water—and it still tastes and feels like the real thing. ### The Funding Round The round was led by Northern Gritstone, with all of MicroLub's existing investors chipping in, including NPIF II – PXN Equity Finance, managed by PXN Ventures as part of the Northern Powerhouse Investment Fund II (NPIF II). Duncan Johnson, CEO of Northern Gritstone, put it this way: "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." Translation: They're solving a problem that's plagued food scientists for decades. ### Why This Matters Food manufacturers are under immense pressure to make their products healthier. Stricter regulations and shifting eating habits are pushing reformulation across every food category. And with the rise of GLP-1 weight-loss drugs like Ozempic, consumers are increasingly hunting for high-protein, low-calorie options. But here's the catch: when you cut fat or add protein, you often lose the taste, texture, and mouthfeel that make food enjoyable. That's why so many "healthy" alternatives fail—they just don't deliver the same experience. MicroLub claims to have cracked the code. Instead of using starches, gums, or alternative fats, they replicate fat's lubrication using water. Their patented protein microgels are coated with polysaccharides in precise ratios to create biolubricant molecules that mimic the mouthfeel of fat and the skinfeel of oil. ### How It Works - **Reduces fat and calories by up to 75%** while maintaining sensory experience - **Increases protein content** without compromising taste - **Simplifies ingredient lists** by removing emulsifiers and thickeners - **Works in both food and personal care products** David Peters, CEO of MicroLub, summed it up perfectly: "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!" ### From Lab to Shelf Founded in 2023 by Professor Anwesha Sarkar from the University of Leeds, MicroLub has already moved from lab-scale to industrial-scale manufacturing. They're working with some of the world's largest food and ingredient companies and continue to collaborate closely with the university. This investment will support their international scale-up, team growth, and getting MicroLub-powered products on shelves soon. So next time you reach for a healthier snack, it might just taste better than you expect.