The Mills Fabrica Impact Report 2022
The Mills Fabrica | May 10, 2023

Upcycled Ingredient Development Is On The Upswing
Food Business News | April 12, 2023

Supplant’s Second Product Upcycles Wheat Stalks Into Sustainable, Fiber-Rich Flour

Green Queen Media | April 05, 2023

Flour That Stems From Upcycling
The New York Times | April 03, 2023

This new kind of flour is low-cal, high-fiber, and far more sustainable
Fast Company | April 03, 2023

The Supplant Company introduces flour made from upcycled agricultural by-products
World Bio Markets Insights | April 02, 2023

The Supplant Company introduces flour
International Bakery | April 02, 2023

Stalk content increases fiber level in new flour
Food Business News | March 27, 2023

The Supplant Company utilizes ‘forgotten half of the harvest’ to make ‘world first’ wheat flour made from stalks and grains
AgFunder News | March 27, 2023

How Sweet, Milk, and Chocolatey It Is! | Alternative Ingredients
Pages 16-19, Confectionary News | March 01, 2023

Flour Made From Food Waste Is Coming for Your Cookies
Bloomberg | January 12, 2023

Building A Sustainable Future: Remember The Forgotten Half Of The Harvest

Forbes | December 09, 2022

A Spoonful of (Fiber) Sugar
Pages 1, 3, 27-29, New Food | December 2022

This sugar alternative made from discarded plants boosts your fiber intake and is kinder to Earth

MarketWatch | October 27, 2022

The CEO of a plant-science start-up that’s raised $27 million shares the biggest lessons he learned about pitching investors while at Y Combinator

Business Insider | September 08, 2022

Could This Upcycled Sugar Company Help Solve the Obesity and Biodiversity Crises?

Sustainable Brands | August 1, 2022

34 companies changing the world through food

Fast Company | May 03, 2022

The Supplant Company: Sweet Prospects for the Future

Grapefrute | April 21, 2022

Supplant offers inclusions, beginning with chocolate chips

Food Business News | March 11, 2022

Crossroads Kitchens is Relaunching Desserts with Sugars from Fiber

TrendHunter | March 10, 2022

This New Sugar Could Massively Change Grocery Products As We Know It

Eat This, Not That! | February 18, 2022

Supplant Chocolate Bars By Chef Thomas Keller~ Chocolate Innovation

The Nibble | February 03, 2022

Supplant shows its love for the planet with Michelin chef partnership

Bakery & Snacks | January 28, 2022

Can low-sugar treats ever compete with the real thing?

Financial Times | January 03, 2022

This low-calorie, high-fiber natural sugar substitute is already in Thomas Keller’s kitchens

Fast Company | November 29, 2021

This Chocolate Won't Spike Your Blood Sugar—And It's Made From Farm Waste

Mind Body Green | November 18, 2021

Fiber-based sugar company adds new investors

Baking Business | October 12, 2021

Eco-Friendly Sweetener Backed By Chef Thomas Keller Uses Plant Scraps From Agriculture Industry (Exclusive)

Green Matters | November 18, 2021

Supplant and N'Robed Sugar Crystals offer new ways to sweeten

Food Dive | November 18, 2021

Reducing Food Waste: Dr Tom Simmons Of The Supplant Company On How They Are Helping To Eliminate Food Waste

Authority Magazine | November 07, 2021

Welcome to the Next Generation of Sugar Replacements

Bloomberg | November 04, 2021

Performs like sugar, metabolized like a fiber? The Supplant Company unveils upcycled ‘Sugars from Fiber’

Food Navigator | August 05, 2021

Upcycled food revolution: Transforming surpluses of whey, barley, fruit & vegetables into value-added products

Food Ingredients 1st | July 12, 2021

The Supplant Company’s Fiber-Based Sugar Launches in the U.S.

The Spoon | June 21, 2021

Thomas Keller, multi Michelin Starred Chef, partners with Supplant, revolutionary plant-based sugar ingredient

City Peek | June 19, 2021

Supplant’s $24m funding will help replace sugar in foods

Cambridge Independent | March 15, 2021

Ignite Innovators: Dr Tom Simmons, Founder, Supplant

The Entrepreneurship Centre Blog | February 28, 2021

Has a startup finally found one of food science’s holy grails with its healthy sugar substitute?

TechCrunch | February 26, 2021