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.
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
Between 2024 and 2026, we are implementing a project at Rzemieślnicy.com Sp. z o. o. company, called “KAVA 24200 BAKEUP – Scale-up and market validation of an upcycling solution for the bakery industry” 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 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 value:
€759,849.64
EIT Food co-financing:
€537,624.83
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".
