MicroLub
University of Leeds spinout making protein-and-water food ingredients.
MicroLub is a University of Leeds spinout making protein-and-water food ingredients that replace fats without losing texture. On 17 September 2026 it closed a £7m round led by Northern Gritstone.
Last refreshed: 22 September 2026 · Appears in 1 active topic
Timeline for MicroLub
Closed a GBP7 million funding round for protein-and-water food ingredients
UK Startups and Innovation: Two spinouts close on British moneyBackground
MicroLub is a University of Leeds spinout making 'scaffold' ingredients out of protein and water, coated with polysaccharides, that replace fats and oils in food while preserving mouthfeel. The company was founded by Professor Anwesha Sarkar of the university's School of Food Science and Nutrition, and is incorporated as MicroLub Limited (Companies House no. 15032046, incorporated 27 July 2023), based at Nexus, Discovery Way, Leeds.
On 17 September 2026 it closed a £7m funding round, including £4m from Northern Gritstone alongside co-investors LIFTT and NPIF II - Praetura Equity Finance.
MicroLub aims to help food and dairy manufacturers cut fat content without losing texture, and to make plant-based foods less astringent, feeding into the UK's wider push on healthier food and alternative proteins.
