What happens when a 130-year-old food company decides to turn its waste into value? In this episode of The Circular Coffee Break, we welcome Juhani Sibakov, Head of Innovation at Fazer Bakery Finland, and Katariina Rommi, Senior Manager at Fazer Lab. Together, they share the story behind Brewed with Fazer Rescued Bread, a circular brewing ingredient made from surplus rye bread, developed in collaboration with Teerenpeli Brewery & Distillery.
Juhani and Katariina dive into the journey of transforming surplus bread into a viable ingredient for beer, replacing up to 25% of traditional malt. They discuss the technical challenges, the importance of cross-functional collaboration, and how Fazer Ventures—an internal startup program—empowers employees to drive innovation and sustainability. The conversation also explores the cultural shift in consumer attitudes toward circular products and the potential for scaling circular innovations across industries and markets.
Why listen?
Whether you are a food industry professional, an innovation leader, or simply curious about circular economy success stories, this episode offers practical insights into turning waste into worth.
Keywords: circular economy, Fazer, Juhani Sibakov, Katariina Rommi, Brewed with Fazer Rescued Bread, circular innovation, surplus bread, Teerenpeli Brewery & Distillery, Fazer Ventures, cross-industry collaboration, sustainability, food waste, circular products, consumer attitudes, scaling circularity
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