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The latest from Millow - product news, research and milestones.
Latest
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🍃
Millow blends Nordic grains and mycelium to create nutrient-dense, minimally processed sustainable protein alternatives.
Millow’s Chief Scientific Officer, Mohammad Taherzadeh, co-edited a new book titled “Sustainable Technologies for Value Addition to Biomass Waste”.
Millow unveils the world’s first oat-and-mycilium factory, scaling sustainable, minimally processed protein designed to rival beef in taste and climate impact.
Leading chefs recognize Millow for its rich umami flavor and meaty texture created through innovative oat-and-mycelium fermentation.
Sifted explores Millow’s vision for affordable, scalable mycelium-based foods that transform the future of sustainable protein.
Millow celebrates major 2024 milestones, expanding innovation and partnerships to accelerate clean-label mycelium protein.
Millow is recognized as one of 39 global innovators shaping the future of sustainable food through oat-and-mycelium technology.
Stanford honors Professor Taherzadeh for pioneering mycelium research powering Millow’s sustainable food innovations.
Millow’s clean-label Swedish meatballs delight guests of all ages with authentic taste and sustainable ingredients.
Millow wins €2.4M in EIC funding and access to up to €30M investment to scale sustainable mycelium-based protein.
Millow secures top-scoring EU Horizon funding to develop hybrid plant-and-mycilium proteins that redefine sustainable food.
Millow joins leading innovators to present its clean-label mycelium protein vision at the Scale-Up Investor Day.
Millow presents its mycelium protein technology at DNB’s leading Nordic foodtech event.
Millow celebrates Staffan Hillberg’s honorary doctorate recognizing his leadership in sustainable innovation.
From Gothenburg’s thriving tech ecosystem, Millow develops clean-label mycelium-based meats using AI-enhanced fermentation.
New research highlights the health and sustainability benefits of fungi-based foods powering Millow’s eco-friendly mission.
Enjoy festive mycelium-based dishes that are delicious, eco-friendly, and perfect for a greener holiday season.
Millow congratulates Neda for earning her PhD, strengthening the company’s expertise in nutrition and sustainable proteins.
Legendary designer Rob Janoff helps build Millow’s globally appealing brand for its mycelium-based food innovation.
Millow celebrates Dr. Hellwig’s research and leadership shaping a sustainable future through mycelium-based foods.
Millow’s fermentation technology reduces emissions by up to 97% vs. beef, using resource-efficient mycelium and Swedish oats.
Millow is named a winner for its climate-friendly mycelium protein innovation at MassChallenge Switzerland.
GöteborgsPosten highlights Millow as families and chefs praise its nutritious and delicious mycelium creations.
Millow opens pre-A funding to scale clean, healthy, sustainable mycelium-based food solutions.
Millow is recognized for driving Sweden’s green transition with scalable mycelium-based meat alternatives.
Born from decades of research, Millow transforms scientific breakthroughs into scalable sustainable food solutions.
Millow scientists contribute to a groundbreaking book showcasing industrial uses of fungi for sustainable development.
Millow reveals a clean, low-energy approach to producing mycelium-based meat alternatives using Nordic oats.
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