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Large-scale research planned
Producing circular products from rescued bread and selling them nationally and internationally goes against our idea of reducing our carbon footprint and raw materials. In addition, we know that in order to solve the global problem of bread waste, appropriate solutions must be introduced systematically, on a large scale and in many places at the same time.
That is why at Rebread we are focused on research and open manufacturing. We want to share the developed recipes with everyone who wants to save bread from being thrown away.
The wide scope of our project has already resulted in several ready-to-use recipes, e.g. for high-quality craft alcohol, less waste breads or fermented drinks.
AUGERE HFF supported us in the work on the second life of bread
Our research was propelled by financial support from the Augere Health Food Fund, which we received in 2022. Funding under the BRIDGE ALFA program was co-financed by the Polish National Center for Research and Development, whose mission is to help develop innovative projects and create new technologies in the food industry.
“We appreciate the innovativeness of the REBREAD idea, the scalability of the project, and its great development potential not only in Poland, but throughout Europe. That is why we decided to support the project by providing financing in the amount of PLN 1,000,000. The experience and business competences of the REBREAD management team were also a significant argument for starting this cooperation,” says Dr. Tomasz Kaniowski, President of the Management Board of AUGERE HFF.
Thanks to the obtained funds, we were able to carry out research with, among others, the University of Agriculture in Kraków. We were focused on the development of new recipes, like bread-based umami food or non-alcoholic beverages.
In addition to solutions within the food industry, the area of our research also included cosmetics industry, packaging, biodegradable raw material for 3D printing, and the production of edible moulds.
Other businesses will benefit from the research results
Ultimately, we want all these recipes to be used by other entrepreneurs in different parts of the world. We want the recipes and technologies to be available free of charge to all interested B2B2C parties: universities, bakeries, production plants and retailers.
“For me, above all, the idea of saving bread is most important. That is why we want to give various entities the opportunity to join this mission and use, often free of charge, the technologies that we’ll develop and make available as part of our project - says Bartlomiej Rak.
Thanks to the financial support, research on products made of leftover bread helped us develop technologies that can be implemented in other businesses. Something that is waste today will be a valuable raw material for the production of wholesome products tomorrow. Thanks to this, bread in many places in Europe will get a second life.
