What Rebread does

Rebread Sp. z o.o. is a privately held Polish food technology company, headquartered in Kraków and founded in 2021/2022, that develops proprietary technologies for upcycling surplus bread and bakery byproducts into new food, beverage, cosmetic, and material products. Its technical core rests on fermentation processes — including aerobic solid-state fermentation with fungi for the CrumbsUp protein ingredient (up to 70% biomass yield in 48 hours) and lactic acid bacteria fermentation for beverages such as bread kvass, Breadbucha, and the Krast probiotic drink line — combined with a Bread Surplus Safety Preservation Protocol that reduces moisture below 10% to ensure microbiological stability. The company was the first to register wheat and rye stale bread powders in the International Nomenclature of Cosmetic Ingredients (INCI), supporting its Floura cosmetics sub-brand, and has also explored adjacent applications including a 3D printing biofilament developed with Sygnis (90% PLA / 10% bread).

Rebread monetizes its IP primarily through a B2B technology licensing model operated via the self-serve platform.rebread.com, which offers 32+ documented recipes across bakery products, snacks, fermented beverages, functional ingredients, and cosmetics. The platform supports a freemium tier (free for SMEs, NGOs, and academic institutions, with reciprocity clauses requiring recipe improvements to be shared back) and paid tiers for commercial use by larger enterprises, structured as one-time fees or success-fee royalties on sales, with options for non-exclusive or territory-limited exclusive licenses. Custom R&D, consulting, and training services (with 8,000+ hours of accumulated experience) provide a secondary revenue stream, exemplified by engagements with Artadi Alimentación in Spain and Blendhub's Affordable Nutrition Scale-Up Challenge.

The company addresses a sizable European bread waste problem — approximately 5 million tonnes wasted annually across production and retail, valued at €12.5 billion at consumer prices — and serves a horizontal mix of small and medium bakeries, HoReCa operators, food and beverage manufacturers, retail chains, and large food corporations. Its customer base is presently thin at the named-logo level (Artadi, Blendhub), and the company operates with a small team of 1-10 employees, supported by a cumulative disclosed funding base of roughly $387K from Augere Health Food Fund, EIT Food, NCBR, and BIND, alongside ecosystem affiliations including EIT Food, UN Global Compact, foodtech.ac, and Foodvalley.

Name

Rebread

Legal name

Rebread Sp. z o.o.

Website

https://rebread.com

Company type

Private

Founded year

2022

Operating status

Operating

Headcount range

1–10 employees

Short description

Rebread is a Kraków-based food technology company that develops and licenses proprietary fermentation and upcycling technologies to transform surplus bread into functional ingredients, beverages, cosmetics, and biomaterials, serving bakeries, HoReCa, food manufacturers, and retailers across Europe.

Ownership category

akta.pro rank

Product category

Food Technology & Upcycling

NAICS

Bread and Bakery Product Manufacturing (31181), Commercial Bakeries (311812), Bakeries and Tortilla Manufacturing (3118), Frozen Cakes, Pies, and Other Pastries Manufacturing (311813), Food Manufacturing (311)

SIC

Bakery Products (2050), Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro primary industry

Bread & Rolls Manufacturing (AFAKAAAA)

akta.pro secondary industries

Refrigerated & Frozen Doughs and Batters Manufacturing (AFAKACAM), Wholesale / Commercial Bakeries (B2B Supply) (THAFAFAF), Frozen & Par-Baked Bakery Production (THAFAFAK), Baking Ingredients & Desserts (Flour, Mixes, Frosting, Gelatin) (CRADAAAD)

Keywords

• Food upcycling technology
• Bread waste valorization
• Biotechnology licensing
• Sustainable food ingredients
• Circular economy solutions

Headquarters

HQ city

Kraków

HQ country

Poland

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Services

Cost components

Personnel, Technology or R&D, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Technology Licensing: Rebread licenses their proprietary bread upcycling technologies and recipes to businesses. They offer different license types: free licenses for SMEs and NGOs for non-commercial use; paid licenses (one-time fee or success-fee model with % of sales) for large enterprises and commercial implementations. Licensing covers recipes, technical documentation, implementation support, and optionally marketing support.
2. R&D and Consulting Services: Custom product ideation and R&D services where Rebread engages internal and external networks in the food value chain. They work as external R&D at scale with bakery producers, retailers, and food & beverage manufacturers.
3. Workshop and Training Services: Over 8,000 hours of training and consulting experience. B2B workshops covering strategy and sustainable development, service design for sustainable development goals, and B2C educational initiatives with cities and schools.
4. E-commerce Platform Revenue: Platform (platform.rebread.com) enables direct licensing sales with various recipe products available for licensing including breads, snacks, beverages, and functional ingredients. 32 products across 8 pages of the shop.

Pricing tiers

Go-to-market motion3 records

Distribution channels4 records

Marketing channels7 records

Core offering

Rebread develops and licenses proprietary bread upcycling technologies and recipes that transform surplus bakery products into new food ingredients, fermented beverages, snacks, and cosmetics. The company operates a B2B technology licensing platform (platform.rebread.com) offering 32+ ready-to-implement recipes across categories such as bakery basics, fermented products, functional additives, and beverages, complemented by R&D consulting and B2B/B2C workshops on circular economy and sustainable development.

Product overview

Rebread operates as a food technology company with a dual offering: (1) A B2B technology licensing platform (platform.rebread.com) providing 32+ licensed recipes and technologies for upcycling surplus bread and bakery products into new food, beverage, and cosmetic products; (2) Proprietary branded products including CrumbsUp (fungal fermentation-based functional ingredient), Floura (bread-based cosmetics sub-brand), and fermented beverages (Krast probiotic drinks, Breadbucha, Kwas Chlebowy). Their core technology service transforms bread surplus into standardized raw materials through processes including fermentation, bread addition to new bakery products (Chlebowe Podstawy), and innovative applications like biofilament for 3D printing. The platform offers licenses to SMEs, large enterprises, and research institutions, complemented by B2B/B2C workshops and training services with over 8,000 hours of consulting experience.

Differentiator

Problem solved

Functional benefit

Brands

• Floura: Bread-based cosmetics brand featuring oil-based scrubs made from stale bread, with registered ingredients in INCI (International Nomenclature of Cosmetic Ingredients).
• Krast
• CrumbsUp
• Esbreadable

Products and services

• CrumbsUp Functional food ingredient produced from surplus bread and fungi through aerobic solid-state fermentation; converts bread carbohydrates into high-quality protein, fiber, and bioactive mycoprotein with umami flavor, achieving up to 70% biomass in 48 hours from >98% locally sourced surplus bread. For food manufacturers and ingredient buyers.
• Floura (Bread-Based Cosmetics) Cosmetic sub-brand featuring bread-based skincare products including an oil-based exfoliating scrub and bioferment ingredients. First to register wheat and rye stale bread powders in the International Nomenclature of Cosmetic Ingredients (INCI). Fully biodegradable and enriched with seed and grain oils.
• Krast (Non-Dairy Probiotic Drinks) Non-dairy probiotic drinks made from upcycled bread through controlled fermentation using carefully selected lactic acid bacteria, with >99% natural ingredients, no preservatives, sugar or sweeteners, and >92% upcycled ingredients. Features products like Strawberry Sparkle and Cherry Vibe with probiotic, postbiotic, and immunity boost properties.
• Bread Kvass (Kwas Chlebowy) Fermented beverage made from stale sourdough bread and sugar, traditionally consumed in Eastern Europe. Rebread's refined version offers a golden-brown beverage with pleasant bread aroma and subtle sour taste, resembling sour lemonade or dry alcohol-free champagne. From 1 tonne of bakery surplus, up to 40,000 bottles (250ml) or 100,000 shots (100ml) can be produced.
• Breadbucha Kombucha alternative that replaces imported tea leaves with surplus bread as a locally abundant and sustainable fermentation base. Produces a tangy, fizzy profile similar to kombucha; the resulting SCOBY culture can be used in alternative seafood production or as sustainable biopackaging.
• Chlebowe Podstawy (Bread Basics) Bread upcycling solution that allows bakeries to replace 20–50% of flour with properly processed surplus bread. Extends shelf life by 24–36 hours, increases bread yield to 180%, and adds nutritional value through resistant starch (prebiotic). Targeted at bakeries of all sizes.
• Rebread Licensing Platform (platform.rebread.com) B2B self-service licensing platform offering 32+ licensed recipes and technologies for upcycling surplus bread into snacks, fermented products, functional additives, beverages, and bread products. Offers free and paid license options (one-time fee, success-fee, or exclusive territory) for SMEs, large enterprises, and research institutions; agreements executed via DocuSign. Available in Polish, English, and Spanish.
• R&D and Custom Consulting Services Custom product ideation, raw material analysis, strategic product proposals, lab verification in Rebread's facilities, and pilot scale-up for bakery producers, retailers, and food and beverage manufacturers. Functions as Rebread's external R&D at scale offering.
• Workshops and Training Services B2B and B2C workshops and training covering strategy and sustainable development, service design for sustainable development goals, FMCG sustainability concepts, and educational initiatives with cities, schools, and universities on circularity.
• Bread-Based 3D Printing Biofilament Biodegradable 3D printing filament developed in collaboration with Sygnis and 3devo, composed of 90% PLA and 10% surplus bread. Demonstrates cross-industry valorization of bakery waste into advanced materials.

Quantifiable outcome

• Reduce flour consumption by 20-50% using ground surplus bread in new bakery products
• +7 more outcomes

Named customers2 records

Segments5 records

Ideal customer profiles5 records

Technology focussed Yes

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature6 records

Partnerships

13 partnerships are on record, tiered minor, core and flagship.

• Rohlik GroupminorStrategic or Co-development Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report, a major European food e-commerce company focused on online grocery.
• FoodvalleyminorStrategic or Co-development Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report, a leading food innovation ecosystem organization in the Netherlands.
• TransFoodMissionminorStrategic or Co-development Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report.
• EIT FoodminorGTM or Marketing Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report, co-branded with EIT Food and EU logo.
• FoodTech WeeklyminorGTM or Marketing Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report, a food tech media platform.
• Hack GroupminorGTM or Marketing Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report.
• Forward FoodingminorStrategic or Co-development Partner · 1 May 2025Publication partner for Crumbling the Barriers Vol II report, a food tech intelligence platform.
• Sygnis S.A.coreTechnology or Integration · 1 April 2022Collaboration to develop 3D printing biofilament from surplus bread. Sygnis used their 3devo machinery to create filament composed of 90% PLA and 10% bread. Joint R&D project verifying feasibility of bread-based materials for industrial 3D printing applications.
• 3devocoreTechnology or Integration · 1 April 2022Dutch technology company providing filament making machines (Composer 450) used by Sygnis for bread-based biofilament production. Their equipment enables research on new materials and recycling of 3D printing materials.
• EIT Food Accelerator NetworkflagshipGTM or Marketing PartnerSupported by EIT Food Accelerator Network, providing access to acceleration programs, mentorship, and network within the European food tech ecosystem.
• UN Global CompactflagshipStrategic or Co-development PartnerRebread is committed to the UN Global Compact corporate responsibility initiative and its principles in human rights, labor, environment, and anti-corruption.
• foodtech.accoreStrategic or Co-development PartnerProud member of foodtech.ac ecosystem, connecting food tech innovators and providing visibility within the industry.
• Foodvalley - The Upcycling CommunitycoreStrategic or Co-development PartnerMember of The Upcycling Community by Foodvalley, participating in the ecosystem of companies focused on upcycling food waste.

Scale indicators9 records

Recent moves6 records

Expansion highlights6 records

Direct peers

• Toast Ale: UK brewery that brews beer from surplus bread. Directly comparable in taking bread waste and converting it into a consumer product, though focused on beverages rather than Rebread's broader portfolio.
• ReGrained: US company that upcycles spent grain from breweries into food ingredients and snacks. Highly comparable upcycling model converting food production byproducts into branded B2B ingredients and consumer products.
• Renewal Mill: US-based upcycled food company producing ingredients (e.g., okara flour) from food manufacturing byproducts. Directly comparable in converting food waste streams into B2B baking ingredients and finished consumer goods.
• Bio-bean: UK company that upcycles coffee grounds into biofuels and biochemicals. Closely analogous technology-to-market model: takes a single food waste stream and develops multiple proprietary downstream products with industrial customers.
• Rubies in the Rubble: UK producer of condiments and sauces made from surplus fruit and vegetables. Comparable upcycling-to-consumer-product model with a sustainability narrative targeting retail and foodservice.
• Outcast Foods: Canadian company dehydrating surplus fruits and vegetables into nutrient-dense powders for B2B food manufacturers. Comparable in collecting food surplus and converting into shelf-stable ingredients sold to food manufacturers.

Broad incumbents

• Too Good To Go: European marketplace app connecting consumers to surplus food from retailers and restaurants. Operates in the same European food-waste theme but via a marketplace model rather than upcycling technology; serves as both a complementary channel and potential competitor for upstream supply.
• Misfits Market: US online grocer specializing in surplus and imperfect produce. Broader upcycled/surplus food brand with significant consumer reach; operates downstream of Rebread in the food waste value chain.

Others

• Winnow Solutions: UK food waste technology company providing AI-driven kitchen waste tracking for commercial kitchens. Adjacent in the food waste value chain, offering measurement and analytics rather than upcycling technology; potential partner or ecosystem player.

Regional players

• Blendhub: Spanish food technology platform producing on-demand ingredient blends and running startup scale-up programs (including the Affordable Nutrition Challenge that selected Rebread). Functions as both a customer/partner and a broader food-tech platform adjacent to Rebread's B2B model.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/@change_by_rebread
• Facebookfacebook.com/rebreadcom
• LinkedInlinkedin.com/company/rebreadcom
• Xx.com/rebreadcom

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds5 records

Investors4 records

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Rebread