Verhoeven’s Repeatloaf, Ready for Launch at iba 2025

The Verhoeven Family of Companies is set to unveil Repeatloaf, a groundbreaking machine that transforms leftover bread into a stable, fermented powder—ready for use in dough production or as a bread improver—within 24 hours. The concept debuts at next month’s IBA trade fair, offering bakers a practical tool to tackle one of the food industry’s biggest challenges.

Food waste drives some 6% of global greenhouse‐gas emissions—outranking even the carbon footprints of the US and China—while bread remains the single largest contributor within the sector. In Europe alone, roughly 15 % of all baked loaves go unsold or unused each year, amounting to some 15 billion kg of wasted product. At the same time, one in ten people worldwide suffers from undernourishment, underscoring the pressing need for more sustainable production and consumption patterns.

Repeatloaf’s automated process upcycles discarded bread into a “precision fermented powder” with a shelf life measured in months, rather than days. By diverting unsold loaves from landfill, the system can avoid up to 64 % of the cradle-to-bakery emissions associated with conventional bread production—including deforestation, tillage, fertilization, irrigation, milling and transport—and conserve the roughly 1,500 liters of water and 1.3–5.5 MJ of energy otherwise embedded in each kilogram of finished bread.

This innovation aligns directly with the UN’s Sustainable Development Goal 12, which targets a 50 % reduction in food waste at retail and consumer levels by 2030, and the EU’s parallel aim to cut industrial and household food waste by 10 % and 30 %, respectively. With Repeatloaf, Verhoeven Family of Companies invites bakers to “Give Loaf a Second Chance”, forging a crucial step toward a truly circular bakery economy—one that mitigates resource pressures, lowers environmental pollution, and secures the supply of staple foods amid evolving global demands.