Deep-tech spin out company from the UK’s University of Leeds, MicroLub, has closed a £3.5 million seed investment round.
The funding will enable the company to commercialise its patented technologies for fat replacement, texture enhancement and nutrient delivery. The start-up says it will use the funds to advance product development with collaboration partners, scale the technology with co-manufacturing partners and build out the team.
MicroLub’s plant based, protein microgel behaves like natural lubricants and can be used as a fat replacer and texture enhancer in plant based foods, as well as in human applications, such as to replace saliva for people with dry mouth.
Fats and oils make foods texturally appealing and tastier, by adding ‘lubricity’ and a creamy mouthfeel. MicroLub's ingredient technology solution that adds lubrication through unique scaffolds made of protein and water, coated with polysaccharides. This structure mimics the ‘fatty sensation’ of full-fat products, adding texture, richness and succulence in low-fat or plant-based applications.
In a statement provided to FoodBev Media, MicroLub CEO David Peters, said: "Our innovative approach focuses on leveraging cutting-edge science to pioneer the next generation of protein technologies, to develop proprietary ingredient solutions which dramatically reduce molecular friction. We do this by adding lubrication to food products, using protein microgels coated with polysaccharide hydrogels."
Peters continued: "We are not looking to remove the entire fat content of a product – our technology requires there to be some present - but we can significantly reduce the fat content without any noticeable change to texture or mouthfeel. In addition, we enable our customers to remove thickeners and emulsifiers from their products, thereby shortening their ingredients lists and creating clean label products."
"Our technology works across a very wide range of food applications- everything from plant-based burgers to low-fat indulgent desserts. It is especially effective in reduced-fat and plant-based foods, which historically have struggled to achieve anything like their full sales potential, because of issues around texture, mouthfeel and astringency. Baked goods, spreads and confectionery are among the other categories in which we have customers working with our technology."
Using this technology, MicroLub will enable its customers to make their food products healthier, as well as contributing to sustainability by addressing the alt-protein industry’s current challenge of making plant-based foods less astringent.
Anwesha Sarkar, founder and CTO of MicroLub, said: “When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore further and commercialise with this investment”.
Peters added: “Our advanced protein technology is a real game-changer when it comes to fat replacement. It enables our customers to reduce the fat content and calorie count of their products by up to 75% without any noticeable sensory change in mouthfeel and texture.”
#MicroLub #fats #UK
