Imagine growing a steak-like texture using fungi and oats in less than a day instead of a week. It uses a dry process that acts like a high-tech oven, using AI to keep the temperature perfect so the fungi grow into a meaty structure. This replaces chemical binders and heavy processing with a natural growth process that saves massive amounts of water.
Current meat alternatives are often ultra-processed, contain unhealthy additives, and have a high environmental footprint. Consumers reject them due to poor taste and textures that do not resemble real meat.
An AI-controlled 'S-Unit' bioreactor with CFD-guided ducting and electromagnetic pulses to accelerate mycelium growth. A full production pipeline including microwave disinfection, precision milling, and slow-freeze fiber alignment.
If you are a meat analogue manufacturer dealing with consumer rejection due to off-tastes and ultra-processed ingredients — this project developed a dry fermentation process that delivers meat-like texture in under 24 hours without artificial binders.
If you are a sustainable food startup dealing with high resource costs — this project developed a technology that reduces water input by 97% and energy use by 67% compared to liquid fermentation.
If you are a large-scale food plant operator dealing with high CO2 footprints — this project developed AI-controlled S-Unit bioreactors that can scale to a 5,760-t plant to serve the European market.
The process is highly cost-effective, reducing water input by 97%, energy use by 67%, and the CO2 footprint by 95% compared to liquid fermentation benchmarks.
The project is raising capacity from 7 kg to three 480 kg demonstration batches for 2026, with a long-term goal of a 5,760-t plant by 2030.
The project has developed a patent-worthy reactor geometry and filed an additional AI-based patent at the EPO during the 11th month.
The project aims to reach commercial status and introduce products into the EU meat substitute market by 2026.
Based on available project data, the team uses consumer-behaviour surveys, sensory panels, and AOAC/ISO assays to refine taste, texture, and nutritional profiles.
The project is led by a single Swedish SME, Millow AB, which handles 100% of the industrial implementation. This lean structure suggests a fast-track approach to commercialization, focusing on internal IP development and rapid scaling from 7 kg to 480 kg batches without the complexity of a multi-partner academic consortium.
Contact Millow AB in Sweden regarding S-Unit bioreactor licensing
Contact us to explore partnership opportunities with Millow AB for sustainable protein scaling.
