Where Fungi Meet Functionality — And Why Texture Still Wins

From reishi teas to mycoprotein patties, fungi are having a moment. Mycellium-based foods are gaining attention for their connection to natural fermentation, clean-label potential, and low environmental impact.

But while the health halo of mushrooms has expanded, mycoprotein formats still face one core challenge: structure. Burgers and bars made with fungi often require heavy processing to replicate the chew, snap, and shape of meat — and usually lean on binders or fat fillers to do the job.

That’s where Millow sets a new standard.

Millow is a Nordic-grown plant-based ingredient made from whole foods — not isolates or synthetics — designed specifically to outperform in foodservice and product development. It’s not just nutritious and sustainable. It delivers on the biggest alt-protein gap of all: texture.

Where mushrooms offer adaptogenic promise and mycoprotein offers a clean label, Millow delivers all that plus performance — on the grill, in the pan, and at scale.

So as the fungi trend grows, we’re not competing. We’re collaborating with a bigger movement toward ingredient-forward, function-first, clean-label foods. And we’re proud to be the platform behind products that don’t just sound good, but cook better.

Look for the label that signals structure, not filler: Made With Millow