Replacing oils and fats with water: a high-tech start-up raises 4.2 million euros

MicroLub, a technology developed at the University of Leeds in West Yorkshire, England, is expected to combat rising obesity rates.

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Following a successful funding round that closed with €4.2 million (£3.5 million), the spin-out will now focus on commercialising its patented technologies that replace oil and fat with water while improving texture and nutrition.

Anwesha Sakar, Founder and CTO of MicroLub, said: “When we tested the lubricity and discovered this new technology, we were aware of its many applications. We can explore them further with our investment and now commercialise them.”

Pleasant textures

Food and beverage manufacturers use fats and oils to enhance the flavors of their products and create more pleasant textures. They also add lubrication.

However, one of the nutritional drawbacks is the increase in calories. Governments around the world are struggling to combat rising obesity levels.

More than half of the world's population will be obese or overweight in the next 10 years. Food, beverage and ingredient industries are under pressure to create lower-calorie products.

The industry must ensure that changes made do not affect mouthfeel, taste or texture.

Reduce fat and oil content

Our advanced protein technology […] David Peters, CEO of the company, said that this technology allows our customers to reduce their fat and calorie content by up to 75 % while maintaining the same mouthfeel and texture.

He said customers could use the technology in baked goods, skim milk or plant-based meat to make foods healthier, nutrient-dense and more stable.

The ingredient technology mimics the feel of fat by coating it with “unique scaffolds” made of protein and water.

The company said it “adds texture and richness to low-fat, plant-based foods,” enabling food and beverage producers to create healthier products.