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Swedish foodtech startup Millow is combining locally sourced Nordic oats with a patented solid-state mycelium fermentation process to produce a protein-rich whole-food ingredient. The company says the process turns oats into Millow mince in 16–24 hours, and its CEO discussed commercial production plans in an interview ahead of a ProVeg Incubator Demo Day.
Oat-based fermented protein is a niche food-ingredient development with no immediate effect on feed grain supply, demand or prices.
vegan-news.netProVeg InternationalNov 4, 2026Not enough comparable past events yet for a historical read.
Moves of each commodity's benchmark from the last close before the event. Historical reads pool past events of the same kind; they describe what happened, not what will. Not investment advice.
