Millow makes clean-label protein ingredients from Swedish oats and mycelium for foodservice operators, food manufacturers and retail/private-label partners.

Founders

• Prof. Mohammad J. Taherzadeh · Scientific Founder; Chief Scientific Officer
  He is a University of Borås professor who has worked at the frontier of mycelium science and fermentation since 1999 and is the principal inventor of Millow's patented dry-state fermentation platform.
• Esmaeil Taherzadeh
  He previously led Millow as CEO and brought a background in setting up production facilities internationally; he is Mohammad Taherzadeh's son.

Business model

Millow sells scalable oat-and-mycelium protein ingredients to foodservice and food manufacturers through B2B supply, co-development, private label and the Made-with-Millow ingredient-branding model, with licensing fees per kilo described as a possible future route for local technology partners.

Competitors

ENOUGH Food, Kinoko