Transforming bakery's own surpluses into a sustainable ingredient - Mikokin

REBREAD’S COLLABORATION WITH BAKERIES

We collaborate with industrial bakeries to transform bakery side streams and surpluses into a sustainable, protein-rich ingredient, successfully reducing waste and advancing the circular economy in food production.

REBREAD AT BIND 4.0 ACCELERATOR PROGRAM

In January 2023, we were selected as a laureate of the prestigious BIND 4.0 accelerator program, an initiative focused on corporate matching to foster innovation. Through this program, we secured partnerships with two key industry players: Angulas Aguinaga, a producer of ready-to-eat fish dishes, and Okin, an industrial bakery. Our collaboration with Okin extended beyond the BIND 4.0 program and led to the acquisition of the local Sukalberri grant, further supporting our joint projects.

Read about the Demo Day: Okin participa en el Demo Day de BIND 4.0: Okin y Rebread revolucionando la industria

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COLLABORATION WITH OKIN + SUKALBERRI GRANT

Rebread’s work with Okin centered on the innovative use of bakery side streams to produce our CrumbsUp functional ingredient - fungi biomass rich in protein and fiber, with natural sweetness and essential amino acids profile. 

The ingredient based on Okin’s streams helped reintegrate this new raw material back into their baking processes. This collaboration, funded by Okin and the Sukalberri grant, spanned 12 months and reached Technology Readiness Level (TRL) 7. The project was conducted in Rebread’s laboratory, with the technology being successfully transferred to Okin’s New Product Development department in their trial facility in Errenteria.

HUMAN FOOD INSTEAD OF ANIMAL FEED

As part of the BIND 4.0 program and Sukalberri grant we transformed bread surpluses, which were previously used as animal feed, into a valuable resource: our protein and fiber-rich ingredient, named by Okin as Mikokin. The ingredient is produced in an environmentally sustainable and energy efficient way using a 48-hour solid state fermentation (SSF) process.

This process, developed and scaled to pilot level, demonstrated how bakeries can lead in the circular economy by significantly reducing their environmental impact while contributing to the plant-based protein revolution.

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Our year-long R&D project with Okin focused on creating a sustainable solution for managing bakery side streams. Thanks to this collaboration and the incorporation of Mikokin, Okin is now able to revalorize 50% of their generated bakery waste previously used as animal feed.

PROJECT SHOWCASE AND FUTURE PROSPECTS

Our comprehensive service included co-creating the solution concept, conducting laboratory research on biotechnological processes, scaling the solution, and executing a proof-of-concept technology transfer to Okin's trial facility. Our biotechnologist was on-site to oversee the transfer process, ensuring successful implementation.

The collaboration began in January 2023 and concluded in February 2024, with the project results being showcased during Okin’s presentation at the Food4Future 2023 conference in Bilbao. This successful partnership has paved the way for future innovations in sustainable food production and waste management for Okin and other bakeries.

OPPORTUNITIES EXPLORED FOR BAKERIES LIKE OKIN

• Innovative use of fungi strains typically used in the production of tempeh, miso paste or soy sauce to process local bakery surpluses and side streams.
• Enabling bakeries to join the plant-based protein revolution.
• The chance to close own production loops and reuse resources for further human consumption.
• Opportunity for bakers to expand their B2B portfolios and sell their own functional ingredient to other food producers for use in: crisps, snacks, pancakes, waffles, dairy alternatives, protein shakes and supplements, vegan sauces and umami seasoning.

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Current status: successful completion of POC validation stage, preparation for implementation in permanent production.