LONDON – A new innovation in sugar is trying to shake up the sweet game, and it’s made out of plant fiber.
The Supplant Company based in Cambridge, UK, is introducing sugar made from plant fiber. It was founded by Dr. Tom Simmons, who holds a PhD in plant science. He started the business after being a postdoctoral research scientist and fellow in the biochemistry department at the University of Cambridge where he specialized in sugars and fibers.
Supplant defines itself as not an alternative sweetener, but a blend of real deal sugars found in naturally occurring plant fiber – the most abundant source of natural sugar in the world.
According to Supplant, baked goods and treats made with Supplant sugar will maintain the same taste and texture as confections made with cane sugar but with less calories and more health benefits. Since it is made from natural fiber, the sugar has a lower glycemic response than cane sugar and is also prebiotic.
Photo Credit: Kuba Wieczorek
Supplant sugar is made using a method that upcycles fiber-rich structural parts from crops that otherwise might have gone to waste. These crops include agricultural side stems such as straw, cornstalks, wheat and rice.
The company is currently working with partners ranging from restaurants and chefs to consumer brands, and its hoping to expand in the US. It made its debut this past weekend in shortbread cookies and ice cream at two of American chef Thomas Keller’s restaurants, and the only sugar in the products came from Supplant and unrefined sugars. Packaged shortbread cookies were also available for purchase at Bouchon Bakery in Yountville, CA.
Dr. Simmons said he’s excited to work with Keller and is optimistic about the potential impact this type of sugar production could have as far as global impact.
“We’re committed to building a food system that is good for people and for the planet,” Dr. Simmons said. “We’re thrilled to launch Supplant with Chef Thomas Keller, whose caliber as one of the world’s greatest chefs is a huge asset for us as we roll out this innovative product across the food system.”
