MicroLub commercialises an "advanced protein" fat‑replacement technology that uses plant protein and water scaffolds coated with polysaccharides to mimic the fatty sensation of full‑fat products. The technology is designed to reduce fat content and calorie count by up to 75% without noticeable sensory change in mouthfeel and texture, and can be applied across dairy, baked goods and plant‑based meat. Founder and CTO Anwesha Sarkar developed the approach from her research on texture and lubrication properties at the University of Leeds; CEO David Peters is a former head of Oatly UK. The company says the innovation targets global obesity and sustainability challenges by making lower‑calorie foods more appealing. MicroLub will use new capital to scale the technology, advance product development with partners, and expand the team.

Total raised

$5M

Funding rounds

1

Latest round

Seed

Latest activity

Oct 2024