In this episode of Protein Production Technology International, Staffan Hillberg and Mohammad Taherzadeh from Millow share how their Swedish company is redefining alternative protein through dry state fermentation. By combining oats and mycelium, Millow creates minimally processed, clean label products with high protein content, gut-friendly fibers, and no off-tastes—without relying on binders, additives, or colorants. The duo explains how their patented solid-state bioreactors dramatically cut water and energy use while offering modular, scalable production. They also explore the versatility of their platform, which can adapt to local grains and upcycled side streams globally. With their first commercial launch on the horizon, Millow is set to deliver sustainable, high-functionality meat alternatives that meet diverse consumer demands.