MicroLub, a deeptech ingredient solutions company spun out from the University of Leeds, has completed a $10 million funding round led by Northern Gritstone. The round included participation from all existing investors, including NPIF II - PXN Equity Finance, which is managed by PXN Ventures as part of the Northern Powerhouse Investment Fund II. The capital will support the company's next phase of international growth and product development.
Responding to Reformulation Pressure
Food manufacturers are facing growing pressure to improve the nutritional profile of their products due to tighter regulation and shifting eating habits. The rising use of GLP-1 weight-loss medicines is accelerating consumer demand for higher-protein, lower-calorie foods. Reformulating products in this way often weakens taste, texture and mouthfeel, which can limit repeat purchases.
How MicroLub Technology Works
MicroLub addresses this challenge through a patented protein-based ingredient technology developed at the University of Leeds. Rather than replacing fat with starches, gums or alternative fats, the company uses water to replicate lubrication. This can reduce fat and calorie content by up to 75 per cent, maintain the expected sensory experience, and in many applications increase protein content while simplifying ingredient lists.
From University Research to Industrial Scale
MicroLub was founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds. The company has progressed from lab-scale development to industrial-scale manufacturing and now works with some of the world's largest food and ingredient companies. It continues to collaborate closely with the University of Leeds, using its world-class research facilities while also operating its own food innovation laboratory at Nexus in Leeds.
Leadership Perspectives
Chief Executive Officer David Peters said consumers have long faced a choice between great tasting but unhealthy products and nutritious options that compromise on eating experience. He explained that the technology removes that trade-off by enabling manufacturers to reduce fat, increase protein and simplify ingredient lists while retaining indulgent texture. Northern Gritstone Chief Executive Duncan Johnson added that the company is addressing a major scientific and commercial challenge and has made exceptional progress since its University of Leeds origins.
Regional Investment and Support
The £660 million Northern Powerhouse Investment Fund II supports small and medium-sized businesses across the North of England with loans from £25,000 to £2 million and equity investment of up to £5 million. NPIF II - PXN Equity Finance focuses primarily on businesses in the North West, including Cheshire, Cumbria, Greater Manchester, Lancashire, and Merseyside, providing investment to help companies start up, scale, and access finance. Its participation highlights regional support available to university spinouts developing new industrial technologies.
Next Phase of Growth
The new capital will help MicroLub expand its team and accelerate its entry into the US and Asian markets. Funding will also be used to convert existing customer trials into commercial agreements and to continue development of the company's proprietary ingredient technology. This growth trajectory points to increasing commercial validation for food technologies that address health and sensory demands together.
The $10 million funding round gives MicroLub additional resources to move from industrial validation to broader commercial adoption across international markets. As food manufacturers face mounting pressure to improve nutrition without sacrificing quality, the company's water-based lubrication technology offers a practical path forward. Its progress from University of Leeds research to global customer engagement underscores the commercial potential of deeptech innovation in the food sector.