WE BUILD AN ECOSYSTEM TO TRANSFORM LEFTOVER BREAD FROM WASTE TO RESOURCE

Most current bakery management solutions are unsustainable or unprofitable. We are here to change that.

OUR MISSION

FREE REPORT

best practices of 25+ innovative companies that are turning surplus bakery produce into a valuable resource

circular production and sustainable industrialisation ideas for business

a brief analysis of the global scale of wasting bread and its sidestreams for European and New Zealand's markets

DOWNLOAD OUR REPORT

Why SHOULD YOU CARE? BECAUSE EACH YEAR IN EUROPE:

15%

of bread produced never reaches consumers

~ 5 million tonnes

of produced bread is wasted in production and retail

€12.5 BILLION

worth of bread is thrown to the bin (consumer price)

7 MILLION TONNES CO²

is emitted and lost to the food system due to upstream bread loss & waste

THE GOOD NEWS IS...

Bakery surplus and side streams are a CLEAN, EASY-TO-PROCESS and STANDARDIZED raw material. After appropriate processing (e.g. crushing), waste bread becomes useful for many innovative industrial processes.

By 2040, we envision a world where bread waste is eliminated across the supply chain, leading to a significant decrease in resource consumption, environmental impact, and production costs. Where sustainable practices are the norm.

OUR IMPACT COMMITMENT

Bread waste and loss reduction

Climate performance

Closed-loop supply chain viability

Increased access to nutrition

Adoption of sustainable practices

WE WORK AS AN EXTERNAL R&D SERVICE AT SCALE:

We have recipes and easy-to-implement technologies for SME bakeries struggling with surplus bread and bakery products.

We analyse the surplus bakery and its side streams and their upcycling potential to be part of positive impact solutions.

Stack of bread loaves, photo by Unsplash

We propose product concepts based on the client's strategy to turn bakery waste into products that are attractive in different regions of Europe.

Rebread solutions, small, graphics by Rebread

We validate the client's chosen concepts through practical testing in Rebread’s laboratory conditions and scale them up through biotechnology licences.

WORKING WITH REBREAD

Goizane Lizarralde

Responsable de I&D, Artadi Alimentación S.L.

"Operating in Spain, Rebread has proven to be a professional and reliable partner, consistently meeting the project timeline and delivering high-quality research and innovative solutions."

Javier Valero Relloso

Open Innovation Manager, Blendhub S.L.

"Our collaboration began in September 2023 with Rebread as one of the 10 selected start-ups for the Affordable Nutrition Scale-Up Challenge. We believe that Rebread is on the verge of a successful launch and commercialisation of its innovative food ingredient CrumbsUp."

OUR CASE STUDIES

WE BUILD AN ECOSYSTEM TO TRANSFORM LEFTOVER BREAD FROM WASTE TO RESOURCE

FREE REPORT

Why SHOULD YOU CARE? BECAUSE EACH YEAR IN EUROPE:

15%

~ 5 million tonnes

€12.5 BILLION

7 MILLION TONNES CO²

THE GOOD NEWS IS...

FROM WASTE
TO RESOURCE

Give bakery produce a second chance as:

OUR IMPACT COMMITMENT

WE WORK AS AN EXTERNAL R&D SERVICE AT SCALE:

ready-to-implement offer

raw material analyses

strategic proposal

further r&d

WORKING WITH REBREAD

Goizane Lizarralde

Javier Valero Relloso