Swedish foodtech company Millow has raised €2 million to expand production and build out its commercial team for the Nordic foodservice market. The company's solid-state fermentation process converts Swedish oats and mycelium into a two-ingredient, clean-label protein with a carbon footprint independently verified at 0.3 kg CO₂e per kilogram, roughly 98% lower than Swedish beef. The round coincides with the unopposed expiry of the opposition window for Millow's core European

The European Commission has granted novel food authorisation to Fermotein, a mycoprotein powder made from the fungal strain Rhizomucor pusillus, making it the first whole-food mycelium ingredient approved for sale across the EU. The approval followed a positive scientific opinion from the European Food Safety Authority (EFSA) and a unanimous vote by all 27 EU member states, six years after The Protein Brewery first filed its regulatory dossier in May 2020. The decision sets a

German startup Pacifico Biolabs closed a €7M Series A round to scale production and launch its mycelium-based chicken alternative across European markets by late 2026.