We build strategic partnerships with retail chains looking for innovative solutions to food waste. We connect with their industrial producers, who in turn implement bread upcycling production processes based on our know-how, with secure customer demand and return on investment.
The technology of unsold bread preservation and production of less waste bread (where 15% of the flour is substituted with surplus bread) was transferred to one of the industrial bakeries based in Poland. The bakery supplies fresh and par-baked bread to our corporate Partner - the largest convenience store chain in Poland, with over 10,500 shops operated in the country.
Microbiological and physicochemical tests of the new bakery products have proven the successful validation of the technology and demonstrated the potential for wider implementation. After a detailed validation in terms of the product performance and the aspects of the circular economy model, and after positive feedback, a pilot project is planned in the selected stores.
As part of the bakery project, we also prepared draft label texts for various types of the less waste bread. Given the lack of EU legislation on upcycling and upcycled food labelling, we had consulted with a food lawyer and proposed an appropriate description of the less waste bread ingredients.
We have started the process of developing a tailor-made fermented soft drink recipe for our Partner to further explore waste to resource solutions. At the beginning of the project they conducted a consumer research for the various upcycled drinks in order to choose the right circular product.
Popular fermented drinks, probiotic shots, craft distillates and low alcohol products were assessed in the consumer report. Each of the featured beverages and product concepts were based on surplus bread. The research showed that our Partner’s customers are most willing to buy non-alcoholic drinks. They also found our upcycling solutions attractive and are willing to buy them because of the concept of preventing food waste, doing something good for the environment and because our ingredients are natural.
Find out more about the retail’s customer perception on upcycling solutions in our report Crumbling The Barriers.
We also took part in the Innovation Day organised for the Partner’s employees, presenting some of our solutions for using surplus bread: snacks made from functional bread-based fungi biomass, baked goods made from 20% saved bread and bread kvass.
Collaboration with such retailers illustrates a model for the implementation of Rebread technology within existing retail supply chains, including private label, where innovation and closed-loop circulation of raw material can be effectively adopted.
Current status: successful completion of proof-of-concept validation stage, preparation for pilot implementation.
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