FREQUENTLY ASKED QUESTIONS
Welcome to the Rebread FAQ section – here, you'll find everything you need to know about what we do, from our innovative approach to food to the partners we work with.
Just Rebread :)
At Rebread, we create new B2B solutions and build an ecosystem to turn unsold bread into valuable raw materials for new production cycles. We help companies minimise bread waste, generate revenue from surplus products and attract new customers.
Rebread doesn't manufacture end products; we provide the technology for upcycling food. We offer B2B customers services that help them to find sustainable ways to process their unsold bakery products and side streams. For more information about our services go to "Our services" section of this FAQ.
Definitely not. Our laboratory is located in Krakow, Poland, where our biotechnology team conducts food application tests on surplus bread and other bakery products. However, Rebread's innovative service-based business model allows us to have a global reach and local impact.
Fill in our contact form so that we can get to know your needs or contact us directly at bartlomiej(at)rebread.com
We offer B2B customers services that help them to find sustainable ways to process their unsold bakery products and side streams. Our partners include industrial and SME bakeries, retailers, and food and beverage manufacturers, as well as the HoReCa sector. The services we offer are:
- Free and paid licenses for our fermentation technologies for SME bakeries and HoReCa
- Bread valorisation advisory for large and corporate companies
- Dedicated research & development and new product development solutions for medium, large and corporate companies
Our solutions are dedicated to B2B companies with their own bread surplus, who are ready to turn it into value. Unlike traditional food processors, who focus on converting surplus bread into animal feed or biogas, we offer improved food waste management and open up a new revenue stream for bakeries and small food chain customers. Our fermentation technologies and expertise create high-value food products that appeal to consumers and producers alike, including baked goods, snacks, beverages and sweets.
At Rebread, we provide a complete package of services based on our four years of expertise in bread valorisation. Depending on the needs of our partners, our range of services includes waste stream analysis, processing technologies, consumer product formats and claims, ESG reporting, waste reduction-oriented marketing solutions, and reverse logistics models. Ultimately, our partners can reduce their production and bread waste management costs and gain new revenue streams.
The license offer includes consulting services to help implement and commercialise it. This means that it can be tailored to the market and requirements of our customers from different countries. We offer two free licences for producing less waste bread and bread kvass beverage to small entities, scientists and NGOs, and paid licences for dedicated recipes for commercial use, which can be either exclusive or non-exclusive. For paid licences, we adapt the pricing model to the needs and capabilities of the customer. In both cases (free and paid licences), we sign a licence agreement with the customer.
Rebread offers both paid and free licences.
For small and medium-sized enterprises (bakeries and HoReCa), researchers, and NGOs, we offer two free licences for the production of less waste bread and bread kvass beverage. Free licences are non-exclusive (i.e. we share them with multiple companies) and have no territorial restrictions. Ask us about free licences for use in your own production.
We offer paid licences to SME and corporate customers for more innovative products, such as probiotic drinks. Upon customer request, such licences can be exclusive and implemented in a specific region. We charge a fee for paid licences, calculated on the basis of the sales revenue of the final product manufactured based or aided by our licensed technology. If you would like to learn more about Rebread paid licences, please let us know via the contact form. For both types of licences, we require Rebread to be attributed on the label of the final product.
Rebread offers different cooperation models depending on the type of partner.
For retailers, the process involves three simple steps:
1. You provide your surplus bread to your white-label manufacturer.
2. The white-label manufacturer signs a licensing agreement with Rebread.
3. You receive a new product from the manufacturer.
Bakeries can work with Rebread to expand their product portfolio and monetise their raw materials – unsold bread.
a) Small bakeries (SME/HoReCa): You can use Rebread's licenses for either in-house upcycling or cooperate with a local food & beverage production partner, where Rebread connects the supplier with the surplus recipient.
b) Large bakeries: You can use Rebread's dedicated R&D and NPD solutions to develop new products. Rebread can also help you sell your raw materials to food and beverage producers or advise you on other ways to valorise them.
If your business doesn't fit into these categories but you are still interested in bread upcycling, you can contact us directly.
Rebread works with a few local bakeries that supply us with unsold bread for use in our laboratory. The bread is then dehydrated, sterilised and safely stored to ensure microbiological safety without degrading the nutrients or impairing the sensory properties.
We use the prepared dry bread to create proof of concepts for bread-based bakery products, snacks, beverages, sweets, sauces and more through natural fermentation processes.
We currently specialise in valorising bread and baked products that have similar ingredients to bread. As we scale up, we will be open to work with more complex surplus baked products.
We use both solid-state and liquid fermentation.
In the solid-state process, we use Aspergillus oryzae, a fungus with Generally Recognised as Safe (GRAS) status that is approved for human consumption and has been used in Asian cuisine for hundreds of years. This fungus is used to make miso paste, soy sauce, amazake, sake and mirin, among other things.
We use liquid lactic fermentation with commercially available, EU-approved starter cultures for beverages. Both processes use surplus bakery products.
Our know-how is offered in the form of licences for the use of bread fermentation technologies. For more information about licensing go to "Our services" section of this FAQ.
We have our own laboratory in Krakow, Poland and no production facilities. If needed, Rebread cooperates with contract manufacturers.
At Rebread, our goal is to develop and promote upcycling technologies for the food industry, transforming unsold bread into valuable food and beverage products in line with the principles of the circular economy. We currently develop bread applications for the innovative use of functional ingredients in baked products and plant-based foods, thanks to a solid-state fermentation process with fungi, and as a nutritious base for probiotic soft drinks.
