Millow’s Mycoprotein Factory: A New Era for Meat Alternatives
Gothenburg, sweden – swedish foodtech startup Millow has inaugurated its first commercial-scale factory, repurposing a former LEGO production hall into a hub for innovative meat alternatives. This facility is poised to revolutionize teh alternative protein sector with its unique approach to mycoprotein production.
The Science Behind Millow: Dry Fermentation
millow’s groundbreaking process centers on a patented dry fermentation technique. Mycelium, the root structure of fungi, is cultivated in a bioreactor, feeding on oats. This rapid growth yields a mycoprotein that can substitute various meats, from beef mince to doner kebab.
Did You Know?
Mycoprotein is naturally high in protein and fiber, making it a nutritious alternative to conventional meat sources.
The company aims to produce 500 kilograms of mycoprotein daily once the facility is fully operational later this year. Millow’s founders believe their product will address the shortcomings of existing meat alternatives.
Addressing Criticisms of Plant-Based Meats
Dr. Staffan Hillberg, chairman of Millow, emphasizes the company’s commitment to taste and transparency. critics say plant meat failed on taste and transparency; this factory shows we can solve both at an industrial scale.
Investment Trends in Alternative Protein
While alternative protein startups saw a peak investment of $6.9 billion in 2021, funding has since decreased to $1.1 billion last year, according to the Good Food Institute. However, fermentation remains a promising area, with VC investment up 43% in 2024.
Europe’s Fermentation Leaders
Millow joins a growing number of European fermentation startups. Infinite Roots, based in Hamburg, secured $58 million to scale its alternative protein made from beer industry byproducts.Formo Foods, in Berlin, raised $61 million last year to produce cheese from fungus.
Millow’s Unique Approach
Despite raising a comparatively modest $3.4 million from EU grants, Millow is confident in its product, claiming it is the purest alternative meat ever made.
The Magic of Mycelium
Millow’s product contains only oats and mycelium, without added binders or flavorings, unlike many mycoprotein products like Quorn. The dry-state fermentation process, developed over decades by co-founder Professor Mohammad Taherzadeh, significantly reduces resource consumption.
Pro Tip
Dry fermentation uses 95% less water and 67% less energy compared to conventional methods, cutting operational costs by two-thirds.
Unlike liquid fermentation,Millow’s dry fermentation yields a complete product in 24 hours. The result is a single ingredient, minimally processed sliceable block that behaves like muscle, not a reconstituted mash,
Hillberg said. The protein can then be shaped into various products like burgers and meatballs.
Environmental Impact
Millow estimates its product can reduce greenhouse gas emissions by up to 97% compared to beef, offering a significant contribution to curbing global heating.
the Future of Fermentation
As plant-based and cultivated meat alternatives face challenges, Millow’s factory suggests fermentation could be the breakthrough the sector needs.
