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New Partnership Utilizes Bakery Waste for Sustainable Oils and Fats

New Partnership Utilizes Bakery Waste for Sustainable Oils and Fats bakery, Bread, business, Carbohydrates and fibres (sugar, Cereals and bakery preparations, Diet and health, Fermentation, food tech, food waste, Health and nutritional ingredients, starches), Sustainability, Transparency and supply chain Food and Beverage Business

Clean Food Group, a biotech company, has announced a new partnership with Roberts Bakery, with the goal of using the bakery’s surplus as a feedstock for its proprietary fermentation technology. This innovative process will result in the creation of oil and fat ingredients for various food and beverage products.

The current level of food waste in the bakery sector is a significant concern, with studies suggesting that almost one million tons of bread are lost from the supply chain every year. This not only contributes to environmental issues but also poses challenges in terms of sustainability and efficiency within the food and beverage industry.

Professor Chris Chuck, Co-founder of Clean Food Group, highlighted the environmental impact of bread waste, stating, “Wheat, the major proponent in most bread, has a considerable greenhouse footprint due to the considerable quantity of fertilizers required and farming practices needed as part of the cultivation process. Producing more bread than is needed results in excessive use of fertilizer. Additionally, the disposal of bread at any stage of the process leads to higher quantities of methane gas as a result of food decomposing in landfills.”

The partnership between Clean Food Group and Roberts Bakery seeks to address these challenges by utilizing the surplus bread provided by the bakery, thereby reducing greenhouse gas emissions and promoting sustainable practices. According to Professor Chuck, “By keeping waste bread out of landfills, less methane will be produced. The technology also allows us to produce more food products, more efficiently, without an increase in land use. Effectively getting more edible products per hectare of wheat grown.”

The fermentation process developed by Clean Food Group will transform the surplus bread into oils and fats, which can be used as replacements for other products. For example, the oil can serve as a substitute for palm oil in various food and beverage applications. Additionally, Roberts Bakery will be able to incorporate the oils and glucose syrup created by the process into its own baked goods, closing the loop in its waste management process.

Professor Chuck emphasized the versatility of the fermentation feedstock, stating, “We have discovered that the one step processing of the bread waste makes an ideal fermentation feedstock, which could be used to feed other types of fermentation. However, the yeast we have developed to produce a palm oil substitute is especially well suited to use all the components of the bread waste once it has been hydrolysed.”

This partnership between Clean Food Group and Roberts Bakery represents a significant step towards addressing food waste challenges in the bakery sector and promoting sustainable practices within the food and beverage industry. Through innovative technologies and collaborative efforts, the two companies are demonstrating their commitment to environmental stewardship and industry leadership.

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