By introducing bran into real bakery and HoReCa settings, the Polish pilot shows how practical testing and clear communication can transform a low-value by-product into a recognised food solution.
Led by UNIMOS Alliance, the Polish pilot focuses on turning bran from a low-value by-product into a recognised and desirable food ingredient. While bran is often used for animal feed, the pilot explores how it can add nutritional, sensory, and shelf-life benefits when integrated into everyday food products.
The main challenge lies in perception. Consumers and businesses do not always see bran as an attractive ingredient. For this reason, the pilot tests practical applications in real settings, including bakeries, HoReCa environments, and educational contexts. In addition, simple point-of-sale communication is used to explain benefits in clear and accessible terms.
Hands-on engagement has proven essential. Tastings and workshops show that people accept bran-based products more easily when they experience them directly rather than receiving technical information. Furthermore, presenting bran as a normal ingredient with health and freshness benefits increases openness and willingness to purchase.
Early results are encouraging. During bakery promotions, unsold products dropped to zero compared to usual levels. There was also strong participation in surveys and community activities, suggesting that practical demonstrations can influence purchasing and waste-related habits. Finally, the pilot highlights that effective waste prevention can be achieved through simple, well-integrated actions that combine product innovation with clear communication.
