The Supplant Company, which makes healthier and more sustainable ingredients from the “forgotten half of the harvest” – underutilized agricultural side-streams like corn cobs, oat hulls and wheat straw – is expanding their ingredient portfolio with Supplant™ Grain & Stalk Flour.
Supplant Grain & Stalk Flour is a brand-new flour blend that utilizes more of the wheat plant, deriving matter from both the grain, which is typically used, and the stalk, which is typically not. Supplant Grain & Stalk Flour performs in baked goods, pasta and other flour-based products, maintaining texture and taste while offering fewer 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.
The Supplant Grain & Stalk Flour will debut on-menu in one of the world’s top restaurants, the three Michelin-starred Per Se, in collaboration with seven-Michelin star Chef Thomas Keller. The addition of Supplant Grain & Stalk Flour to Per Se’s menu builds on The Supplant Company’s existing partnership with Chef Thomas Keller, which includes a line of direct-to-consumer chocolate bars and shortbread cookies made with the company’s flagship ingredient for sugar replacement, Supplant™ Sugars from Fiber. Supplant Sugars from Fiber is made by upcycling fiber-rich parts of crops that currently don’t make their way into the food system and has less than half the calories of sugar, a low glycemic response compared to glucose, and is prebiotic.
“I’m proud to play a part in Supplant’s innovation and impact as they bring Supplant Grain & Stalk Flour to their sustainable ingredient portfolio; the company is making extraordinary strides in delivering on integrity without compromising the environment or our health, and that is something that strongly resonates with me as a chef,” says Chef Thomas Keller.
“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 & Stalk Flour,” said Dr. Tom Simmons, founder and CEO of The Supplant Company. “By bringing under-utilized plant material back into the food system, Supplant Grain & 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.”
By upcycling agricultural side-streams that aren’t currently used in the food system, the Supplant Company is addressing the interconnected problems of nutrition, sustainability and food security while creating ingredients that behave functionally like their traditional counterparts.
