Millow
- Type
- Food & Ingredient Manufacturer
- Location
- Göteborg socken, Sweden
- Industries
- Alternative proteins, Food ingredients & products, New food processing techniques, Food reformulation
- Domains
- Mycelium, Ingredients, Amino acids, Soy, Plant based primary products, Meat alternatives, Processed food products, Oat
- Technologies
- Fermentation, Texturising / texturing, Analytical measurement, Platform technology, Biotechnology & sustainable inputs, Processing, Measurement & sensing, Platform & Service technologies
About Millow
Millow is a Swedish food-tech company developing mycelium-based alternative protein ingredients from Nordic oats and mycelium. It positions itself as a clean-label, minimally processed platform for foodservice, food manufacturers, private label partners, and investors who want scalable protein and fiber solutions with a lower environmental footprint.
The company’s core proposition is that its products deliver complete protein, natural fibre, and a meat-like cooking experience without soy, gluten, binders, or additives. Millow emphasizes that its process is designed for industrial scale, with dry-state fermentation and modular production intended to support year-round supply and collaborative product development.
Core Values
- Clean label: Millow stresses simple ingredient lists, with no soy, gluten, binders, additives, or synthetic chemicals, and positions its products as real food rather than fabricated substitutes.
- Sustainability: The company highlights major reductions in CO₂, water, energy, and land use versus beef, and frames its process as audit-ready for CSR and procurement use.
- Nutrition and health: Millow emphasizes complete protein, all nine essential amino acids, high fibre, and a minimally processed wholefood profile.
- Innovation: The brand is built around patented dry-state fermentation, modular production, and collaborative product development that turns fermentation science into industrial food solutions.
Unique Aspects
- Patented dry-state fermentation: Millow’s process is based on patented dry-state fermentation rather than conventional wet fermentation, and the company says it can produce protein in under 24 hours.
- Modular industrial scale: Its S-Unit bioreactors are designed as modular 500 kg-per-day units, with a Gothenburg facility described as scalable in increments without extended construction periods.
- Strong sustainability metrics: Millow states that its lifecycle footprint is 97% lower in CO₂ than beef, with substantially lower water, energy, and land use, and presents these figures as audit-ready.
- Research-led foundation: The company’s technology is rooted in decades of mycelium research led by Professor Mohammad J. Taherzadeh, and it presents itself as a science-driven spin-off from that work.
- Partner-oriented platform model: Millow repeatedly describes itself as a platform rather than a single product brand, inviting distributors, manufacturers, and investors to build on its technology and supply chain.