Sarkar Lab announces a University of Leeds Spin out company - MicroLub Ltd

Exciting news from the University of Leeds! Prof. Anwesha Sarkar (PI, Sarkar Lab) has launched MicroLub Ltd, an innovative, University of Leeds spin-out company dedicated to creating groundbreaking, patent-protected fat-replacement and nutrient delivery ingredients. These cutting-edge solutions have wide-ranging applications in food, health, and beauty, paving the way for a healthier and greener future. Supported by three filed patents, MicroLub is at the forefront of ingredient innovation to address customers' pressing needs. On June 4th, Prof. Sarkar showcased MicroLub’s remarkable technologies at the NG Studios Deeptech Lab event in Leeds. The event featured a pitch presentation followed by a tasting booth hosted by Sarkar Lab team members (Dr. Andrea Araiza Calahorra, Dr. Ben Kew, Alice Burberry, and Elizabeth Tenorio Garcia). The event drew an impressive crowd of over 400 attendees, including more than 100 investors who joined both in-person and online. MicroLub's revolutionary fat-reduction technology was put to a taster challenge with a 50% fat reduction in cheese, resulting in a 35% calorie reduction. In blind tastings, delegates were unable to distinguish between the full-fat and MicroLub versions, highlighting the effectiveness of this innovation.

Stay tuned for more updates on MicroLub Ltd and their groundbreaking work. For more information, visit https://microlub.co.uk/.