02/09/2026
Quanto pane viene sprecato ogni giorno, quando potrebbe diventare la materia prima di qualcosa di nuovo?
Con il supporto del progetto Up2Circ, Biova ha validato un nuovo modello di recupero interno delle eccedenze per il settore della panificazione industriale: bordi e ritagli di pane trasformati in una farina food grade (Ri-Flour), reintrodotta direttamente nelle linee di produzione.
Lo studio di fattibilità, condotto insieme a importanti realtà italiane del settore, ha mostrato risultati concreti: riduzione delle emissioni di CO2 dal 30% al 50% rispetto alla farina di grano tradizionale, prevenzione di circa 18.000 tonnellate di eccedenze alimentari all'anno, risparmi diretti sull'acquisto delle materie prime e un modello economico validato con ritorno dell'investimento stimato entro cinque anni.
Un percorso che dimostra come l'economia circolare possa funzionare anche su scala industriale, trasformando le eccedenze di una fase produttiva nella risorsa della successiva.
Guarda il video: https://www.youtube.com/watch?v=SNE_kxTr42I
Camera di commercio di Torino Up2Circ
How much bread is wasted everyday, that could still be recovered to give life to new products?
🍞 This is the business of Biova Project, a small Italian company, that recovers and transforms surplus recovered from the supply chain into valuable new and healthy food products, such as b**r, drinks and snacks, combining environmental and social sustainability goals.
✌ With support from the Up2Circ project, Biova validated a new business model for the industrial to internally recover its own surplus streams, to transform bread crusts and off-cuts into a functional food-grade (Ri-Flour). This flour is then reintroduced directly into the production lines as a raw material.
The project implemented a “Closing the Loop” strategy by enabling a supply chain where waste from one production phase becomes the raw material for the next.
🥪 Industrial bakery lines generate massive amounts of surplus bread, such as sandwich bread crusts and off-cuts, which are currently under-valorised or discarded despite their consistent quality. This creates significant food and forces manufacturers to rely entirely on virgin wheat flour, leading to high raw material costs and a large environmental footprint.
The primary challenge of the project was validating whether these surplus streams could be safely and economically reintegrated into the human food chain at an industrial scale.
The feasibility study, conducted in collaboration with primary Italian Corporate, demonstrated significant impact across environmental and economic dimensions:
🌍 Carbon Footprint: An estimated reduction of CO2emissions by 30% to 50% compared to conventional wheat flour.
♻️ Waste Prevention: Avoidance of approximately 18,000 tons of food waste per year by repurposing industrial bakery surplus.
💲 Economic Efficiency: Direct savings on raw material procurement
💰 Financial Viability: Validation of a circular business model with a projected return on investment (ROI) within five years,
🤝 Market Readiness: Strong interest from major players confirms that the solution is scalable and aligns with the demand for resilient, circular ingredients in the European food industry.
👍 Seeing our beneficiaries succeed is the most rewarding part of what we do. Thank you Emanuela Barbano and Franco Dipietro for trusting us to be part of your journey. We're excited to see what comes next.
🔗 Watch the video 👉 https://lnkd.in/ePGh-n7n
👀 Read more inspiring stories from sustainable SMEs on Up2circ website https://lnkd.in/eRfEretV
