Millow is pioneering a patented dry fermentation process that utilizes mycelium, the root-like structure of fungi, to produce a range of meat alternatives, including beef mince. This innovative factory is set to produce 500kg of mycoprotein daily, addressing industry criticisms surrounding taste and transparency. Although funding for alternative proteins has declined, there is a notable increase in investment for fermentation startups, with Millow distinguishing itself by using only oats and mycelium without added binders or flavorings, claiming to create the purest alternative meat.
Millow employs a patented dry fermentation process using mycelium to create a meat alternative that aims to improve taste and transparency in the alternative meat sector.
The founders of Millow aspire to produce 500kg of mycoprotein daily, aiming to address the criticisms surrounding taste and transparency in alternative meats.
Dr. Staffan Hillberg claims that Millow's factory demonstrates that solutions to taste and transparency issues in plant-based meats can be achieved at an industrial scale.
Millow is positioned as a barely funded startup in a competitive alternative protein market but boasts of producing the 'purest alternative meat ever made'.
Collection
[
|
...
]