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With Supplant, upcycled veggie waste has never tasted so good.
Supplant takes the fiber-rich parts of crops like stems, stalks, husks, and cobs from farmyards, forests, and food facilities, where the edible material would otherwise be discarded.
The long chains of fibrous carbohydrates are then broken down using enzymes from fungi, which separate into a long- and short-chain sugar blend they call “sugars from fiber.”
It’s good for gut health and nutrition, better for the planet, and is something we can all feel good about.Joe Spence, Head of Marketing at Supplant
This innovative method is how Supplant aims to solve what they call the “Food System Trilemma”—the fact that our current food system is bad for health, harmful to our planet, and becoming increasingly difficult for everyone to afford healthy food.
By using discarded food byproducts, Supplant aims to improve the health of both our planet and our population, all at an affordable cost.
As Joe Spence, Head of Marketing at Supplant, explains, “Since it’s from the fibrous parts of crops, it acts in your body like a fiber, so it’s good for your gut health—it’s prebiotic, it has a lower glycemic response, and is lower calorie.”
With the help of renowned Chef Thomas Keller (holder of *seven* Michelin stars!), Supplant infuses this healthier sugar into chocolates and shortbreads.
Their small-batch chocolates made in Napa Valley boast 3-4g of fiber and 6-9g of sugar—a combo of their “sugars from fiber” and coconut sugar—per serving, making these chocolate bars a much healthier option than your traditional Big Chocolate brand.
Joe Spence concludes by saying, “It’s good for gut health and nutrition, better for the planet, and is something we can all feel good about.”
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