Clean Food Group and Roberts Bakery join forces to tackle bread waste head-on
Researchers find majority want fewer additives in supermarket loaf products. Image: Shutterstock/Matthew Ashmore
A novel partnership between Clean Food Group and Roberts Bakery will see bread product waste transformed into valuable oils and fats
The first of its kind partnership will see Clean Food Group transform surplus bread products into sustainable consumable oils. This collaboration marks a significant step forward as both companies aim to address the pressing issue of food waste.
The partnership will focus on utilising Roberts Bakery’s surplus bread as a feedstock for Clean Food Group’s proprietary fermentation technology. Waste bread is a significant concern to producers and retailers, with studies finding that nearly one million tons of bread are lost from the supply chain each year. This process will convert the discarded bread into valuable oils and fats, showcasing the potential of circular economy principles within the food industry.
The investigation is currently in the trial phase; in the future, the ambition for this partnership is to create a circular ecosystem. In this process, Roberts will be able to use the glucose syrup and oils created by their own surplus bread supply, in their own bread and biscuits.
Professor Chris Chuck, co-founder at Clean Food Group, who has been the pioneering force behind the technology platform, said: “We’re seeing some great results from our early trials, irrespective of what the bread is, our yeast can use not just the whole carbohydrate fraction but the protein and microelements present as well. This all-in-one feed, gives us a real advantage over using more complex media, in both performance and sustainability.”
Will Harrop, head of sustainability and the environment at Roberts, said: “This partnership with Clean Food Group is an important one for us here at Roberts. We are committed to optimising the environmental and social impact of our business and part of this is reducing the impact of food waste, working towards our goal of Net Zero and supporting our Deforestation and land use change plan. This partnership with Clean Food Group is also a wonderful opportunity to investigate new ways to reduce the impact of our food waste in the production of new oils and fats that have a positive impact on the environment.”
Clean Food Group is focused on scaling its technology, advancing the regulatory pathways associated with bringing sustainable oils and fats to market, and working closely with a range of commercial partners.
Clean Food Group co-founder and CEO Alex Neves, said: “This is an exciting time for Clean Food Group and we’re delighted to be working with Roberts Bakery on this first of its kind partnership. We’re entering a new era for oils and fats, one where we can address the biggest concerns in modern food production, from limiting wasted food sources and creating more nutritionally advanced food while reducing the environmental impact of traditional ingredients.”
