Swedish fermentation · A platform, not a producer
Millow takes less than
24 hours
to make
We produce
97% less emissions
than beef farming
Only
2.3% water use
of other mycoprotein producers
Emissions measured across the lifecycle versus beef; water and production figures versus conventional mycelium processes.
We're not here to guilt you into eating better. We make it easy to crave what's good for you. Millow is an exceptionally low-calorie whole food that delivers all nine essential amino acids, natural fibre, and key vitamins and minerals for steady energy and recovery. Fermented, not fabricated; your body knows exactly what to do with it. Real food. Nothing fake, ever.
Pick the door that sounds like you. We’ll take you straight to the part that matters - no scrolling for it.
“How do I cook with it?”
Chefs & food developers
Sears, shreds and plates like meat - across every method. No soy, no nonsense.
Into the kitchen →“Can it scale - and price out?”
Buyers & procurement
One partner for quality, price and supply. Scalable, local, year-round.
See supply & pricing →“Does it survive an audit?”
Sustainability & CSR
97% fewer emissions than beef - verified, audit-ready, EU-aligned.
See the impact case →“Why build with Millow?”
Distribution & partners
Not a brand on your shelf - a platform to build clean-label products on.
Build with us →“Is this a platform I can back?”
Business & investors
One fermentation engine, many outputs. The products prove it scales.
The platform case →How New Is MYCELIUM Really?
Mycelium, the hidden root-like web of mushrooms, belongs to a kingdom all of its own, neither plant nor animal. It has been on our plates for centuries, fermenting favourites such as tempeh, soy sauce and Camembert. Packed with complete protein and natural flavour, mycelium is nature's own protein factory. Millow's patented dry fermentation turns that time-tested goodness into juicy, clean-label protein in under 24 hours. You can cook it like meat and love it at first bite. No weird additives. No unpronounceables.
FREE FROM SOY, GLUTEN, DAIRY, AND DRAMA.
We ferment Swedish oats nurtured under Nordic sunshine, cool nights, and mineral-rich soil. The result? Silky, creamy texture, high fibre, zero nonsense. Regenerative fields and ultra-short supply chains shrink our footprint, while β-glucans support digestion and immunity. Bigger flavour, lighter tread. That's health, Millow-style.
our unique selling proposition
As seen in
From day one we co-develop with our customers. Food service, food manufacturers and private label ship market-ready products carrying the Made-with-Millow mark.
Oats
Mycelium
Millow is where flavour meets the future. Behind the bite is an ultra-sustainable process that uses 660 times less water than beef - while slashing CO₂ emissions by up to 97%. No farmland, no waste. Just bold taste and clean food, served the planet-first way. So when it comes to sustainability, we're in a league of our own. Traditional alternative-protein methods? We leave them miles behind.
A group of established Swedish entrepreneurs is backing the Gothenburg mycelium-protein company as its core European patent stands unopposed.
The Board of Directors of Millow has appointed Fredrik Öhrn as Chief Executive Officer and confirms that Millow's scientific founder Prof. Mohammad J. Taherzadeh will leave academia and focus…
They’re playful on the surface, but they represent something serious: making better protein with a lighter footprint🍃
