Bread to Biofuel: Fermenstation upcycles bread waste into ethanol

Fermenstation, a Tokyo-based research and development startupi, is revolutionizing the way society repurposes and recycles unused resources through its innovative fermentation technology. The company has successfully commercialized the production of high-concentration ethanol using bread crusts and other residues generated during the production process of bread and processed bread products as raw materials.

In collaboration with Chilldy, a food manufacturer in the Nissui Group that supplies convenience stores and supermarkets, Fermenstation has launched a partnership for “Unused Resource Regeneration and Circulation,” aiming to create a circular economy for a sustainable society.

Together, the companies have developed a disinfectant alcohol containing ethanol produced by upcycling bread crust residues generated during the production of sandwiches and other products. This ethanol-based disinfectant will be reused within Chilldy’s operations, exemplifying the concept of a company-wide circular upcycling system. Fermenstation’s unique fermentation technology and manufacturing equipment also enable the efficient use of off-spec agricultural products, food waste, and other unused biomass as raw materials for producing ethanol and other fermentation materials.

Chilldy is committed to reducing food waste by repurposing residues generated during the manufacturing process of various food products, such as deli items, salads, and noodles. Through their partnership with Fermenstation, Chilldy has successfully transformed bread crust residues into higher-value products, including ethanol for disinfectant alcohol. Additionally, the fermentation residue generated during the process is fully utilized as chicken feed, ensuring that no resource is wasted.

The “Unused Resource Regeneration and Circulation Partnership” led by Fermenstation involves the development and manufacturing of ethanol and sustainable cosmetic ingredients derived from food waste and other unused biomass. The company is working on business development initiatives to create high-value-added products by regenerating various unused resources generated during the manufacturing processes of food and beverage factories.

Fermenstation’s partnership approach has already led to successful collaborations with major industry players, including the Asahi Group, JR East Group, ANA Group, Zojirushi, and Kanro. These partnerships involve using unused resources such as apple pomace, unsellable bananas, uneaten rice, and off-spec candies to manufacture and sell aroma products and disinfectant wet tissues using fermented, distilled, and refined ethanol.

Looking ahead, Fermenstation plans to expand its Unused Resource Regeneration and Circulation Partnership, fostering collaboration with companies that possess valuable unused resources, such as food and beverage manufacturers, as well as those that can deploy upcycled raw materials and products, including cosmetics, household goods manufacturers, and retailers.

Read more about upcycling in Japan