A company which replaces fats and oils in food with water to cut down on calories has secured £3.5 million in seed investment.
MicroLub, a University of Leeds spinout, tempted David Peters, its chief executive, into the business by feeding him a three-course meal, including cheese, a plant-based burger and chocolate ganache.
It now hopes to capitalise on consumer demand for healthier, more sustainable food options.
The company says it can produce foods indistinguishable from those with a high fat and oil content
HEATHERMAGNER.COM
The funding round was led by Northern Gritstone and supported by co-investors Praetura Equity Finance, managed by Praetura Ventures, and LIFTT, an Italian fund.
Founded by Professor Anwesha Sarkar, of the School of Food Science and Nutrition in Leeds, MicroLub’s technology uses protein and water-based “scaffolds” coated with polysaccharides to replicate the creamy texture provided by fats and oils.
