BILLIONS IN WASTE

Only in Europe, bread worth €12.5 billion or more is thrown away every year, assuming that the average European consumer price for a loaf of bread (500g) is €1.25. This figure only represents losses and waste at the production and retail level, where valuable and nutritious raw materials are currently ending up in places other than human plates.

REASONS TO UPCYCLE SURPLUS BAKERY PRODUCE

Stack of bread loaves, photo by Unsplash

Reduction

of food waste & environmental impact of food disposal, including water consumption, pesticide use and transport emissions

Efficiency

of production costs & use of local resources in line with circular economy principles

Recognition

among investors, competitors and consumers for implementing sustainable practices

SURPLUS BAKERY PRODUCE – FROM WASTE TO RESOURCE

Bakery surplus and side streams are a clean, easy-to-process and standardized raw material – perfect food ready to be upcycled.

Dried bread and other simple bakery products consist mainly of carbohydrates (starch) and proteins (gluten) – both a valuable raw material with binding, thickening, flavouring, aromatic and other properties.

Good medium for the growth of bacteria, fungi and yeasts in controlled production processes.

BUT FIRST, ENSURE MICROBIOLOGICAL SAFETY

Utilise mouldy raw material

Sort bakery produce by type

Store surplus and side streams according to dry product standards

Ensure raw material moisture content is <10%

Download our detailed instructions under a free licence

BREAD AS UPCYCLED FOOD

Bread and other bakery surpluses can be repurposed into ingredients for new food products, so they qualify as an upcycled food product under The Upcycled Certified™ Standard. We work with the B2B ecosystem to ensure that surplus meets all standards.

NO FOOD WASTE

Fully usable raw material that would otherwise have ended up in any food waste destination

VALUE-ADDED

Can be processed or transformed into a new product, giving it a new value

HUMAN CONSUMPTION

Can be incorporated into a food product for human consumption, following all food safety standards

SUPPLY CHAIN

Clear traceability and documentation showing that the repurposed ingredients come from surplus food

LABEL

Indicating which ingredients are upcycled on the final product labels

READY-TO-IMPLEMENT LICENCES

We have easy-to-implement technologies for SME bakeries struggling with surplus bread and bakery products. Fill out the below form to get a free licence agreement for raw material preservation instructions and recipe for baking wheat bread or producing kvass with your surpluses!

Thank you! The button is temporarily not working, we will send the agreement by email.

DOWNLOAD

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