The Supplant Co. is a forward-thinking company based in Cambridge, UK, that is committed to developing sustainable and innovative ingredients for the food industry. Their latest product is a flour that incorporates more of the wheat plant, including the stalk and the grain, resulting in a healthier and more sustainable option compared to traditional flour. The flour has over six times more fiber, making it an excellent choice for health-conscious consumers.
One of the first major partnerships for the Supplant Co. is with Thomas Keller, the celebrated Chef and Owner of several Michelin-starred restaurants. Mr. Keller’s restaurant Per Se in New York is now using the Supplant flour in its dishes, showcasing the innovative ingredient to a discerning audience. The Supplant Co.’s flour is also available for business and retail partners across the United States, providing a sustainable and healthy option for a wide range of food products.
Tom Simmons, PhD, Founder and Chief Executive Officer of The Supplant Co. said, “After defining sugars from fiber as an entirely new ingredient category that’s better-for-you and better-for-the-environment, we’re thrilled to disrupt the refined starch status quo too with grain and stalk flour. By bringing under-utilized plant material back into the food system, Supplant grain and stalk flour furthers our mission to create a food system that is fit for the future – one that is more sustainable, more food-secure and more nutritious for all.”
In addition to their flour, the Supplant Co. has also developed a range of direct-to-consumer products made with Supplant sugars extracted from fiber, including chocolate bars and shortbread cookies. The company’s approach to sustainability is centered around utilizing agricultural byproducts like corn cobs, oat hulls, and wheat straw to create innovative ingredients, reducing waste and minimizing environmental impact.
The Supplant Co. is part of a growing movement in the food industry towards sustainability and innovation. By developing new, sustainable ingredients that provide healthier options for consumers, they are helping to shape the future of food.
