INVOLVING IN THE RESEARCH of new products based on saved bread 
SUPPORTING FINANCIALLY or through equipment support our activities in the search for new solutions
USING OUR KNOW-HOW in your own activities to help reduce food waste

we provide training

- "a deep dive into the concept of sustainability" - #inspiretalk on the use of bread, which opens your eyes to finding uses for sidestreams from your own business with an analysis of business models that support climate transformation

- "sustainable service design" -confrontation of the service industry with the trend of sustainability, circularity and "resilience"


extending the shelf life of bread

the process of preserving bread at Point Of Sale

• dedicated circular recipes

• marketing for upcycled products with a limited carbon footprint

• how Rebread's offering can contribute to non
financial reporting requirements ESG

we grant licences

• on the bread saving process (drying, processing, storage)

• on product recipes (eau-de-vie, peeling, kvass bread drink, breadbucha, koji powder etc.)

• on the REBREAD, KRAST, FLOURA brands

• for manufacturing know-how


• supporting a global community focused on saving bread and its importance in feeding the world

• for a group of consumers

• for a group of experts and people from the HoReCa industry and the world of science

our solutions fit into the area of ESG activities and help achieve non-financial impacts

low carbon footprint

Stale bread is an available and mostly local raw material, so products created from it have a smaller carbon footprint.

LCA of the product

A life cycle assessment of products made from surplus bread demonstrates a positive environmental impact.


Since the outcomes of rescued and processed bread are quantifiable, it is easier to measure the effects and monitor activities.

building the circularity

The rescued bread together with our know-how can form the basis for further upcycled food products.

Bread and snacks

The easiest to prepare and the easiest to produce. Being the best, tangible product in the upcycled food category.
Possibility of replacing up to 30% of the flour in the baking mix with rescued ground bread (krast)
Cost savings in a difficult grain market situation
Large reduction in production costs
Extended freshness of bread loaves baked from a krast mix


A sophisticated, vegan ingredient offering endless culinary possibilities, with huge potential both as an ingredient in dishes and as alternative protein.
Alternative proteins and meat substitutes are the hottest topics in #foodtech
Large production capacity (sauces, drinks, crisps, crunches, sweets, meat alternatives)
Saved bread is perfect for edible food moulds
Possibilities to use the extrusion process (salvaged bread and leftovers from juice pressing)

Floura: cosmetics from stale bread and biofermentation

Rescued and ground bread can be a natural thickener for cosmetics or a vegan alternative to expensive
or synthetic abrasives in scrubs.
A non-obvious and innovative way to reduce the carbon footprint of cosmetics
Little exposure of the zero waste trend in the cosmetics industry
Use of cheap, local and readily available raw material
Steadily growing natural cosmetics market and dry cosmetics trend

KRAST: non-alcoholic beverages

Refreshing drinks based on rescued bread. Natural, healthy, tasty, using locally sourced ingredients
in production.
Great potential for branding and for a major awareness-building marketing campaign among young audiences
Good combination with sustainable packaging
Fast, uncomplicated production time
Ability to create attractive, differentiated flavours

KRAST: alcoholic beverages

Artisanal spirits with a craft character with unique grain notes meet the expectations of the most sophisticated connoisseurs as well as novice enthusiasts of original flavours.
High distillation efficiency
Distinguished by its sustainable raw material and low carbon footprint
Our Okowita (aqua vitae) won a double gold medal at the IV Warsaw Spirits Competition
Plenty of opportunity in the emerging market for kraft spirits

Biodegradable packaging and biofilament for 3D printing

A surprising and innovative way to rescue stale bread.
An alternative to plastic and a way to reduce plastic
Possibility to prototype hardware solutions for home use
High durability, good moisture resistance and biodegradability
Possibility to print biofilament from bread in any shape and colour

"DEEP DIVE" into the concept of sustainability

Creative and inspirational workshop based on
the example of REBREAD, illustrating current
world problems and business models and solutions
according to the principle of "raw material,
not waste."
Supports the implementation of ESG for the organization by building awareness and shaping employee attitudes
Expands knowledge of the climate transition and its significance/consequences and the financial and environmental costs associated with food waste
Inspires forward-looking business models based on the idea of peer-to-peer

service design in sustainable development

Creative and task-based workshops on current trends in sustainable development and the circular economy, as well as on creating innovation and optimising services.
Author's practical workshop tool for building digital services in the spirit of circularity trends, sustainability and building resilience
Expands knowledge of the concept of servitization and the current conditions of the service environment and service industry, and identifies the value proposition and definition of services in its industry
Business model inspiration for service organisations in an international, multicultural and multibranch context