Supplant™ Sugars from Fiber
Our flagship ingredient provides functional (1:1) sugar replacement across a broad range of product categories without compromising on taste or texture. Proven to work at the highest culinary standards, Sugars from Fiber performs like regular sugar in food by providing similar physical properties, such as bulking, binding and Maillard reactions.
Sugars from Fiber enables finished products to stand out through a variety of on-pack claims*, including ‘reduced sugar’, ‘high fiber’, ‘upcycled’ and ‘prebiotic’.
Sugars from Fiber has been used in a range of different applications through brand partnerships as well as our own retail range with premium chocolate bars and shortbread cookies, available in 225+ doors across USA.
Sugars from Fiber offers a more nutritious and sustainable alternative for mainstream sugar reduction by delivering:
- Less than half the calories of sugar
- Lower glycemic response compared to glucose
- Naturally prebiotic
- Good for gut health
- Made by upcycling leftover parts of the crops
Sugars from Fiber has successfully proven its versatility across a variety of food categories including bakery, chocolate, ice cream, snack bars, breakfast cereals and more. If you would like to learn more about Supplant Sugars from Fiber and how we can work together with you, from product development to retailers, please get in touch with us here.
Supplant™ Grain & Stalk Flour
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’.
We’ve also developed a limited edition product with Grain & Stalk Flour: Supplant Grain & Stalk Pasta. This allows you to try Grain & Stalk Flour and to see how a better-for-you and better-for-planet product made with Grain & Stalk Flour tastes and cooks (spoiler – just like regular pasta!).
The pasta:
- Contains fewer calories compared to standard pasta
- Contains 6X more fiber compared to standard pasta
- Is 100% vegan friendly
- Contains fewer net carbs compared to standard pasta
- Is more sustainable as it’s made using more of the wheat plant compared to standard pasta
If you are a business, including foodservice and hospitality and would like to discover more about Grain & Stalk Flour or Supplant Grain & Stalk Pasta please get in touch with us here.
Supplant CPG Products
To launch Sugars from Fiber with a bang we partnered with Seven Michelin Star Chef Thomas Keller to launch a line of chocolate and shortbread products.
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All are lower in sugar, lower in calories, prebiotic (good for gut health) and because they contain Supplant Sugars from Fiber can help build toward a healthier, more sustainable and more abundant food system.