FERMENTED DRINKS

Fermented beverages are gaining popularity worldwide due to their rich flavors, health benefits, and natural and sustainable production methods. Cereals and bakery produce are a perfect base in liquid processes to transform waste into innovative, eco-friendly products. We help the FMCG and HoReCa sectors to make the most of available resources, reducing bakery waste while offering unique, high-quality beverages.

Very Refreshing Kvass

Kvass is a beverage usually made from fermented rye bread and sugar, traditionally consumed in Eastern Europe. It’s produced using two techniques: fermenting only stale sourdough bread or adding malt for extra flavour.
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Our version of kvass has been refined to offer a golden-brown beverage with a pleasant bread aroma and a subtle, sour taste.
Ideal for consumers looking for refreshing, tart flavors, it resembles a sour lemonade or a dry, alcohol-free champagne.
Bread kvass with bread loaves, photo by RebreadOrange background

OFFER SMALL BAKERIES CAN'T REFUSE

Efficient and sustainable, our free bread kvass licence for SMEs get you 18-20 litres of finished product, utilizing simple local ingredients without artificial additives. It’s an easy and short process designed for small bakeries that want to innovate using surplus bread.

Bread probiotic drink

Bread based probiotic drink, photo by ImpactCEE 2024Orange background
Cereals such as bread can be used in health-boosting beverages. We offer the FMCG sector a non-dairy beverage alternative for consumers seeking the health benefits of probiotics. Traditionally, drinks with probiotics rely on dairy bases like yogurt or kefir. However, the rise in lactose intolerance and dietary preferences has spurred the need for alternatives.
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This new-generation beverage is created through controlled fermentation using carefully selected lactic acid bacteria with proven probiotic effects. The final product provides health benefits comparable to fermented foods, like supporting a balanced gut microbiome.

Production perks for non-daIry PROBIOTIC drink

Adaptability

both artisan and standard breads or certain snacks such as rusks can be used for fermentation. The resulting base resembles water kefir

Efficiency

1 tonne of leftover bakery products can be used to produce up to 40,000 bottles (250 ml each) or 100,000 shots (100 ml each)

Short cycle

Low production costs, leveraging existing fermentation tanks. Short fermentation cycle and short ageing period

Versatility

suitable for all ages and dietary needs. The final drink refreshes in summer or warms up in winter depending on the juices used

Breadbucha – a classic beverage meets innovation

Breadbucha is our take on kombucha, replacing imported tea leaves with surplus bread as a locally abundant and sustainable base. Ideal solution for HoReCa sector with small surpluses, looking for beverages prepared in own premises. It can be fermented using standard kombucha fermentation containers.
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Typically unpasteurised, breadbucha offers a similar tangy, fizzy profile as kombucha but during subsequent fermentations it is entirely based on bread. The resulting SCOBY culture can be used in alternative seafood production (yes, we’ve tried it!) or as sustainable biopackaging.
Breadbucha graphic designOrange background

FROM WASTE
TO RESOURCE

Curved arrow by Flaticon

Give bakery produce a second chance as:

bread basics
sustainable protein
fermented drinks
alcoholic drinks
bread-based cosmetics
need more solutions?
NEED ANOTHER LICENCE?
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Bread black and white graphics
Transforming leftover bread from waste to resource.
Mogilska 65, 31-545 Krakow, ‍‍Poland
🕿 +48 696 024 082
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