Verhoeven Unveils Repeatloaf Upcycling System at IBA 2025

Verhoeven Family of Companies is set to unveil “Repeatloaf” at IBA 2025—a compact system that transforms leftover bread into a shelf‑stable, fermented powder ingredient in under 24 hours. The innovation tackles food‑waste emissions—which account for roughly 6 % of global greenhouse gases—by upcycling surplus loaf into a functional raw material for dough production and bread enhancement.

Bread alone represents the largest single contributor to food‑waste volumes, with some 15 % of European output—about 15 billion kg annually—sent to landfill. Repeatloaf redirects this waste stream. By converting stale product into “RL precision fermented powder,” bakeries can avoid the 64 % of CO₂ emissions tied to pre‑bakery stages (from field to mill) and preserve the 1 500 L of water and up to 5.5 MJ of energy normally consumed per kilogram of bread.

In emerging markets, where demand surges and supply chains strain, the technology offers supply‑security benefits alongside sustainability gains. It supports UN Sustainable Development Goal 12 on responsible consumption and production, and complements the EU’s targets to slash food waste by 10 % in industry and 30 % at consumer level by 2030.

Beyond its environmental impact, Repeatloaf embodies circular‑economy principles—reclaiming raw materials, easing pressure on natural resources and cutting pollution. “Give Loaf a Second Chance” is more than a slogan: it signals a shift from linear production toward upcycling, turning what was once waste into a performance‑boosting bakery ingredient.

With its rapid turnaround and minimal footprint, Repeatloaf could redefine how bakeries manage surplus, improve margins on raw materials and bolster resilience against market fluctuations. IBA attendees in Munich will be among the first to see the system in action—and to weigh in on the next chapter of sustainable baking.