Introducing the newest ingredient to The Supplant Company platform: Supplant™ Grain & Stalk Flour. This latest addition to our ingredient range is the next step on our journey to make global food systems more sustainable, more nutritious and more abundant.
Supplant Grain & Stalk Flour is made using both parts of the crop – the grain and the stalk. The grain which is typically used in flour production together with the stalk which is typically not. By using the stalk, The Supplant Company can dramatically increase global output from wheat plants.
Supplant Grain & Stalk Flour performs in baked goods, pasta and other flour-based products, maintaining texture and taste while offering less calories and more fiber than regular flour. An alternative to regular refined wheat flour, which is stripped of most fiber, Supplant Grain & Stalk Flour utilizes both the grain and the stalk to deliver over six times more fiber, an important macronutrient that 95% of Americans don’t get enough of.
Available for business and retail partners across the U.S., Supplant Grain & Stalk Flour debuted on-menu in one of the world's top restaurants, the three Michelin-starred Per Se, in collaboration with eight-Michelin star Chef Thomas Keller. Using Supplant Grain & Stalk Flour instead of regular wheat flour offers the opportunity for finished products to stand out and align with some of the biggest food and grocery trends including
‘high fiber’, ‘upcycled’, and ‘good for gut health’.