MANY MINDEDMicroLub's $10M Funding Targets Low-Fat Food Without Compromising Taste
MicroLub, a UK food technology startup founded by Anwesha Sarkar from the University of Leeds, has raised $10 million in new funding led by Northern Gritstone. This brings their total funding to $14.5 million. The company’s technology replaces fats with microgels made of proteins and water, reducing fat content by up to 75% in food products while maintaining flavor and increasing protein levels. It also eliminates the need for emulsifiers and thickeners, addressing molecular friction issues that affect mouthfeel. The innovation targets the obesity epidemic and offers a climate-friendly alternative to animal- and tropical plant-based fats linked to deforestation.
The technology’s mechanism works by restructuring food molecules to reduce friction—by over 20-fold compared to water and 10-fold compared to existing fat alternatives—without sacrificing taste. This could help make healthier food options more accessible and affordable, particularly as 9% of British adults currently use GLP-1 medications and 18% consider them. By reducing reliance on saturated fats, the approach may lower obesity-related health costs and deforestation pressures tied to high-fat food production.
Scaling this technology to mainstream food products remains the next hurdle. The 75% fat reduction applies specifically to food formulations, and while the tech also works for personal care products, its broader impact depends on overcoming challenges in manufacturing and adoption. Crucially, the obesity and climate benefits referenced here are tied to British adult data and food applications—not universal global conditions. The source notes that personal care applications are not detailed in the funding context, and the technology’s real-world impact requires testing beyond lab settings.
Source: Green Queen