Building a better food system using the forgotten half of the harvest

To move our food system forward we need better food, more food, and reduced environmental impact.
Nutrition, For all, Sustainably - It's not progress without all three.

Sugars from fiber, our first release, is launching in chocolate.
Come join the movement!

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Because it’s made from fiber, Supplant™ sugars from fiber is lower in calories, has a low glycemic response, is prebiotic, and can be made by upcycling agricultural side-streams.

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Because it contains real sugars, Supplant™ sugars from fiber acts like sugar in food. So your favorite treats can look, feel and taste like they’re supposed to.

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Supplant™ sugars from fiber is lower in calories and has a lower glycemic response because, like fiber, it is not broken down and absorbed during digestion.

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Supplant™ sugars from fiber is prebiotic because, like fiber, it acts as food for good bacteria in your gut.

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Supplant™ sugars from fiber is made by upcycling agricultural side-streams like wheat straw, rice straw and corn cobs, which might otherwise be underutilised.

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Plant fiber is the most abundant renewable resource in the natural world. Our agricultural system produces more of it, in cobs, husks, hulls and the like, than the amount of sugar, starch, flour and vegetable oil combined.

Using these fiber-rich parts of crops which currently don't enter our food system will be crucial for the future of sustainable agriculture.

Dr Tom Simmons, Founder and CEO The Supplant Company


How we make it

It starts with the natural goodness of plant fiber, realised through plant science…

  • Supplant Ground Fiber
  • Supplant Powder
  • Supplant1521_Simple-1


We start by collecting fiber-rich parts of crops like stems, stalks, husks and cobs from farmyards, forests and food facilities. We then grind down these often-unused agricultural by-products into manageable chunks so that the fiber inside them is easily accessible.


Next we break down the long and complex chains of sugars found in fiber using enzymes from fungi. These long chains of sugars (which scientists call polysaccharides) break down into shorter chains of sugars (which scientists call oligosaccharides and sugars). This releases our sugars from fiber blend.


Once we’re finished with our blend of fiber-derived sugars and fibers, we can cook, bake and mix with it to make delicious products. These fiber-derived sugars behave like traditional sugar in food – but retain certain fiber-based qualities.

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'from fiber' promise

Upcycled from agricultural side-streams
Less than half the calories of sugar
Low glycemic response compared to glucose
Prebiotic – good for gut health


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