Sweden’s Millow, a Gothenburg-based food-tech company, has launched its first large-scale factory. The company specializes in turning Nordic oats and mycelium into beef-like protein. After three decades of research and a €2.5 million grant from the European Innovation Council, the new 2,500 square meter facility is a major milestone. This grant was part of a €17.5 million blended-finance package.
The factory is designed to go beyond pilot-scale production. When fully outfitted later this year, each production line will make up to 500 kilograms of protein daily. The site also hosts one of Europe’s most advanced fermentation and food laboratories. This supports Millow’s cutting-edge research in mycelium science.
Market trends favor Millow’s approach. As growth in traditional plant-based proteins slows and concerns about “ultra-processed” meat analogues grow, Millow offers a new option. Its clean-label, binder-free protein is made from just two ingredients—oats and mycelium. The company uses a patented dry-state fermentation process.
The product provides up to 27 grams of complete protein per 100 grams. It also contains gut-friendly fiber, vitamins, and minerals. It has only 140 kcal. The product mimics beef in taste and texture. It leaves no after-taste and is free from soy and pea isolates. It appeals to consumers seeking natural, light, and nutritious alternatives.
Sustainability is a key strength. Millow’s proprietary bioreactors reduce energy demand to one-third of traditional fermentation lines. Water use is just 3–4 liters per kilogram—about 95% lower than standard processes. Switching from beef to Millow’s protein can cut greenhouse gas emissions by up to 97%. Reusing the former LEGO factory avoided roughly 1,400 tonnes of embedded CO₂.
Millow is finalizing distribution deals with major brands. It aims to launch multiple products by the end of 2025. The company is inviting journalists to exclusive tastings of this next-generation protein.
