Draft:Millow
Millow is a Swedish food-tech company focusing on the development of fungi and mycelium-based meat alternatives. The company's research roots trace back to the work of Professor Mohammad Jafar Taherzadeh at the University of Borås, Sweden, starting in 1999. Millow employs fermentation techniques to produce meat analogs by combining mycelium with plant ingredients like oat, aiming to create products without chemical binders and additives. The company emphasizes sustainability and minimal processing in its product development.
 | |
 | |
| Company type | Private |
|---|---|
| Industry | Foodtech |
| Founded | 2020 |
| Headquarters | Västra Frölunda, Vastra Gotaland County, Sweden |
| Website | Millow.co |
The company's technology, known as MUTE (Mycelium Utilized Texture Engineering), produces hybrid products with a balanced ratio of ca 50% fungi and 50% plants in the S-Unit. This process creates clean-label, 100 % vegan, and versatile meat analogs that can be fried, baked, barbequed, or roasted and closely mimic the taste and texture of meat without requiring artificial binders or additives.
The S-unit, developed by Millow, is machinery that combines hardware and software specifically for mycelium cultivation. Originating from the application of Professor Mohammad Taherzadeh's 25 years of mycelium research, the S-unit is engineered to streamline the process of transforming grains and other substrates into mycelium-based products within a 24-hour timeframe. This machinery is designed to utilize the intrinsic properties of mycelia, aiming to improve the nutritional value and structural integrity of the end products without the need for artificial binders. A notable feature of the S-unit is its efficient water usage, consuming only 2.3% of the water required by traditional livestock farming techniques. This efficiency suggests its utility in regions facing water scarcity, offering a potential alternative with a lower environmental impact. Furthermore, Millow has integrated a decontamination system into the S-Unit to lower the risk of contamination.
Millow's product development is guided by a clean-label approach, emphasizing the use of natural mycelial filaments for their binding properties. This strategy results in the creation of food products without artificial binders, chemicals, or synthetic additives, aligning with the company's objective to offer minimally processed food alternatives. The sustainability credentials of Millow's product line are supported by a Life Cycle Assessment (LCA), which aligns with the United Nations Sustainable Development Goals (SDGs) 2,3, 9,12, 13, and 15. The company has designed its production processes to minimize environmental impact, focusing on reducing water use, conserving rainforests, and lowering carbon emissions.
Sustainability
Millow is recognized for its sustainable production model. The company's process uses a fraction of the water and energy compared to traditional fermentation methods, contributing to substantial CO2 savings. This sustainability aspect is particularly appealing to green and climate investors[4].
Millow has received confirmation from the Swedish National Food Agency that its products, based on non-novel strains of fungi, do not fall under the novel food category. This regulatory clearance facilitates easier market access. With a pilot facility in Gothenburg, Sweden, Millow plans to scale its production capacity to meet the growing demand. The company's regulatory approval for its non-GMO and artificial additive-free products underscores its commitment to health benefits and sustainability, positioning Millow for global expansion.
Mycelium-based food products are gaining popularity among consumers for their environmental and health benefits. Research conducted by Swedish scientists underscores the shift towards sustainable and health-conscious eating habits, highlighting the significant role of fungi-based foods in contributing to sustainability and well-being. This consumer trend reflects a broader awareness of the ecological advantages and health implications of choosing such food options.
The development of the Millow brand involved two years of scientific research. This endeavor aimed to contribute to sustainable food solutions. For its brand identity, Millow enlisted the expertise of Rob Janoff, who is notably recognized for his design of the Apple logo. Janoff's collaboration with Millow extends to sharing a vision for addressing climate change through innovative design and sustainable practices. This partnership reflects a shared commitment to leveraging design for positive environmental impact.
References
- ^ a b c Watson, Elaine (2023-02-28). "Mycelium + oats = Millow: Swedish startup emerges from stealth with minimally-processed meat alternative". AgFunderNews. Retrieved 2024-02-20.
- ^ a b c d "Introducing Millow: "The Purest Meat Analog Ever" Made of Mycelium and Oats - vegconomist - the vegan business magazine". 2023-03-03. Retrieved 2024-02-20.
- ^ a b foodnavigator.com (2023-03-17). "Fungi and oat hybrid makes 'completely new protein' for alternative meat sector". foodnavigator.com. Retrieved 2024-02-20.
- ^ a b c "Swedish startup Millow seeking to raise €6.3M to popularise meat substitutes". www.techarenan.news (in Swedish). 2023-03-06. Retrieved 2024-02-20.
- ^ "THE 17 GOALS | Sustainable Development". sdgs.un.org. Retrieved 2024-02-20.
- ^ a b "Millow | Purest Meat Analog Ever | 100% Natural & Healthy". Millow. Retrieved 2024-02-20.
- ^ values”, “This study isn’t just about fungi-based food; it’s a deeper exploration of how our food choices can align with our (2024-02-01). "Swedish Researchers Find Consumers Choose Fungi-Based Food for Sustainability and Well-Being Benefits - vegconomist - the vegan business magazine". Retrieved 2024-02-20.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ Hellwig, Coralie; Bolton, Kim; Häggblom-Kronlöf, Greta; Rousta, Kamran (2023-01). "Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective". Sustainability. 15 (1): 317. doi:10.3390/su15010317. ISSN 2071-1050.
{{cite journal}}: Check date values in:|date=(help)CS1 maint: unflagged free DOI (link) - ^ "Research on fungi behind technology for new sustainable meat substitute". Högskolan i Borås. Retrieved 2024-02-20.