Millow develops mycelium-based protein ingredients using a patented solid‑state fermentation process that combines Swedish oats with mycelium, producing an ingredient made from two core components without binders or additives. The company’s product is designed for kitchen use in formats familiar to chefs and targets B2B foodservice and retail customers. Founded in 2020, Millow reports a production process that uses three to four litres of water per kilogram of product and an independent RISE assessment showing a carbon footprint of 0.32 kg CO₂e per kilogram. The European Patent Office confirmed no oppositions to the company’s core patent covering its low‑water production method. Millow is expanding production capacity and its commercial team and is in discussions with major foodservice operators and distributors across the Nordics, with growing international interest.

Total raised

$5M

Funding rounds

2

Latest round

Equity

Latest activity

Aug 2026