German AI foodtech startup Foodforecast raises €8 Million to cut ultra-fresh food waste

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Alexander Hurst

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6Koch borrowed the idea of using gelatine from mycologist Oscar Brefeld, who had used it to grow fungi. Interestingly, Brefeld also employed carrageenan, another seaweed-derived jelly. Because fungi generally favor growing at ambient temperatures, Brefeld might have been less plagued by the melting of growth media than Koch.

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