BAKEUP
The BAKEUP project aims to scale up, validate and achieve market readiness (TRL 9) of a technology for the efficient and cost-effective biotransformation of surplus bakery products and side streams into an innovative bakery and food ingredient using fungi solid-state fermentation.
The project responds to the challenge of reducing bread waste, promoting sustainable food production in a circular economy model and increasing the availability of affordable nutrition. The consortium includes Rzemieslnicy (owner of Rebread), Lodz University of Technology and Blendhub.
BAKEUP tackles bread waste by developing market-ready solutions for upcycled ingredients. It will deliver a functional CrumbsUp ingredient with optimized production protocols, a scalable prototype climate chamber for fermentation purposes, and a B2B product portfolio incorporating the final ingredient to bakery and confectionery applications.
Commercialisation strategies include in-house production, R&D services, and technology licensing. Targeting retail chains, bakeries, and food producers (both large and SMEs), the project involves market research, CrumbsUp formulation refinement, production scale-up, and market launch, culminating in pre-industrial production and a comprehensive marketing campaign.
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