Millow: Pioneering Minimal Processing in Meat Alternatives
Swedish startup Millow has emerged with an innovative approach to alternative protein, creating minimally processed meat substitutes using oats and mycelium. This breakthrough comes amid a growing demand for sustainable and less processed meat alternatives.
Innovative Fermentation Process
Millow’s technology, developed by mycelium expert Professor Mohammad Taherzadeh, involves a novel fermentation process that combines mycelium with oats. This hybrid approach results in products with a 50-50 ratio of fungi and plants. The fermentation process lasts 12-16 hours, during which the fungi consume the oat starch, enhancing texture and nutritional content. The resulting product boasts a meat-like texture and does not disintegrate when cooked, differentiating it from traditional meat substitutes like tempeh.
Sustainable Production
Millow’s production method uses a fraction of the water and energy compared to traditional meat alternatives like Quorn. The company employs a hybrid fermentation system that is faster and more efficient than both solid-state and submerged fermentation. This system, which requires less energy and water, also significantly reduces CO2 emissions.
Technology and Scaling
The company grows its products in proprietary S-Units, modular systems that allow for scalable production. Each S-Unit uses advanced hardware and software to control the growth environment, ensuring precision and efficiency. This modularity not only facilitates scaling but also ensures redundancy, enhancing overall food safety and reducing operational costs.
Funding and Expansion Plans
Millow has secured significant funding, including a €2.4 million ($2.6 million) grant from the European Innovation Council (EIC) Accelerator and up to €15 million ($16.3 million) in equity funding from the EIC Fund. The funds will be used to scale up production at a new facility in Gothenburg, aiming to reach an annual output of 20,000 tons. Chairman Staffan Hillberg highlighted the company’s strategy of partnering with large food manufacturers to launch co-branded products, initially targeting the Nordic market with plans for broader expansion by 2026.