在河南省延津克明面粉有限公司的化验室，工作人员正在用专业仪器测定小麦的面筋含量、面团稳定时间等。公司负责人宋利刚把麦子摊在手心细看，又放进嘴里嚼一嚼，“麦子颜色偏深，硬硬的，嚼着有韧性，一准是强筋麦。”很快，仪器测定结果出来，湿面筋含量32%。
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Cologne-based Foodforecast, a startup using artificial intelligence to improve how food with short shelf lives is forecast and produced, has raised €8 million in a Series A funding round as it scales across Europe. The round was co-led by SHIFT Invest and the European Circular Bioeconomy Fund (ECBF), with participation from existing backers Future Food […]
