As part of the SPPW Call 2024 competition organised by the National Centre for Research and Development, Rebread Alcohol & Beverages Sp. z o.o. launched the BreadBiotic project in 2025. We are developing the project in a consortium with the Federal Institute of Technology Zurich (ETH Zurich).
Project title:
Development of Innovative Probiotic and Postbiotic Beverage Formulations from Surplus Bread within a Circular Economy Framework
Project goal:
Development of dairy-free beverages with probiotic and postbiotic properties, created in accordance with the principles of the circular economy and with proven health benefits.
Project period:
2025-2028
Planned outcomes:
A range of non-alcoholic beverages with unique probiotic and postbiotic properties and high stability during storage. Conducting pilot production (TRL 6) to assess market readiness.
Project value:
PLN 3,831,526.52
NCRD co-financing:
PLN 3,252,009.14
Rebread Upcycled Food sp. z o.o. is implementing an acceleration project (Go Global path) under Grant Agreement No. 2/2005 concluded on 19.03.2025 with Łódzka Specjalna Strefa Ekonomiczna S.A., based in Łódź, as part of the European Funds for a Modern Economy programme.
Project title:
Rebread Upcycled Food in Spain
Project goal:
The project's goal is to internationalise Rebread Upcycled Food Sp. z o.o. in the Spanish market. This involves acquiring local human resources, establishing partnerships, founding the company in Spain, developing sales tools adapted to the local market, and implementing a sales campaign.
Project period:
March 2025 - September 2025
Planned outcomes:
As a result of the project, the company will begin operating formally in Spain, employing a local business developer and acquiring local customers.
Project value:
PLN 400,000.00
European Funds co-financing:
PLN 400,000.00
We are implementing a project at Rzemieślnicy.com Sp. z o. o. company, called KAVA 24200 BAKEUP within the EIT Food Impact Funding Framework, with the support of EIT Food ivzw KIC LE, and in collaboration with consortium members Blendhub SL and the Technical University of Lodz.
Project title:
BAKEUP – Scale-up and market validation of an upcycling solution for the bakery industry
Project goals:
Delivering the following market-ready solutions for the European market:
1. Fully characterized, functional upcycled CrumbsUp ingredient (CUI).
2. Operational, validated and scalable production technology in a developed prototype climate chamber, including partial automation, and ensured consistent production quality.
3. B2B products portfolio incorporating upcycled ingredient and proven health and environmental claims.
Project period:
2024-2026
Project value:
€759,849.64
EIT Food co-financing:
€537,624.83
Since 2023, we have been implementing the Food 2 Good project at Rzemieślnicy.com Sp. z o. o., together with Ecobean, Cyrkl and the University of Warsaw, with financing from EIT Food RIS.
Project title:
Food 2 Good – Avoiding Food Products (Coffee & Bread) Becoming a Waste Anymore
Project goals:
Design and testing of reverse logistics for the collection of coffee grounds and surplus bread in Warsaw, Poland and Prague, Czech Republic, conducting tests on the production of innovative postbiotic beverages based on upcycled caffeine and surplus bread, and introducing the beverages to the Polish and Czech markets.
Outcomes:
Pilot implementation of the reverse logistics process in the following industries: retail, bakery, HoReCa; development of a tool for managing and reporting on processed raw materials; development of a fermented beverage with health-promoting properties based on SCG and surplus bread; market launch of a proof-of-concept and creation of a distribution network; commercialisation and market validation of a B2B solution and B2C product within the circular economy.
Project period:
2023-2025
Project value:
€808,508.00
EIT Food co-financing:
€565,951.00
In 2023 Rebread received an award from EIT Food in the Affordable Nutrition Scale-up Challenge programme worth €25,000 for services provided by strategic partner Blendhub. As part of the programme, we developed a sustainable, protein and fibre-rich baking mix by incorporating 15% of our CrumbsUp ingredient. The mix has the potential to reduce the environmental footprint of the baking industry.
Rebread Upcycled Food sp. z o.o. implemented a research and development project under a Support Agreement (grant entrustment) concluded on 07/07/2022 with Augere Health Food Fund Alternatywna Spółka Inwestycyjna Spółka z ograniczoną odpowiedzialnością with its registered office in Kraków and the National Centre for Research and Development with its registered office in Warsaw, co-financed by the National Centre for Research and Development under Activity 1.3 R&D works financed with the participation of capital funds Sub-activity 1.3.1 Support for research and development projects in the preseed phase by proof of concept funds – Bridge Alfa, of the Operational Programme Intelligent Development 2014-2020.
Project title:
Rebread Upcycled Food
Project goal:
A development of food products that are created by fermenting surplus (the difference between production and sale) bread with moulds and edible fungi known in Asian cuisine.
Outcomes:
As a result of the project, the existing method of making koji powder from surplus bread has been improved, a recipe for upcycled red oncom based on surplus bread has been created, and a recipe for upcycled miso paste and sauces – soy-like, shoyu and tamari – based on surplus bread has been created.
Project value:
PLN 1,000,000.00
European Funds co-financing:
PLN 800,000.00
The award in the Best Circular Economy Solutions Competition for the project "Circular Bread in the Open Manufacturing Model" in the amount of PLN 20,000.00 was financed from the POIR sub-activity 2.4.1 "Centre for analysis and piloting of new inno_LAB instruments".
