£7.5m support for food ingredients spinout

A food technology company which supports healthier eating is set to double its workforce and expand into new international markets following a £7.5m investment boost.

Founded by Professor Anwesha Sarkar from the School of Food Science and Nutrition at the University of Leeds, MicroLub is developing patented ingredient technology designed to reduce fat and calorie content in food while maintaining the "mouthfeel" that consumers expect.

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