The Supplant Company introduces flour

The Supplant Company has a mission of making healthier and more sustainable ingredients from the ‘forgotten half of the harvest’, the company has said, including underutilised agricultural side-streams such as corn cobs, oat hulls and wheat straw, expanding its ingredient portfolio with Supplant Grain & Stalk Flour.

Supplant Grain & Stalk Flour is a brand-new flour blend that utilises more of the wheat plant, deriving matter from both the grain and the stalk. The flour performs in baked goods, pasta and other flour-based products, maintaining texture and taste. As an alternative to regular refined wheat flour which is stripped of most fibre, the flour utilises both the grain and stalk to deliver more fibre that packs a punch.

Available for business and retail partners across the US, the flour will debut in top restaurants and builds upon the 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 ingredient for sugar replacement, Supplant Sugars.

Supplant Sugars is made by upcycling fibre-rich part of crops that don’t make their way into the food system and has less than half of the calories of sugar.

“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,” stated 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,” added Dr. Tom Simmons, Founder and CEO of The Supplant Company. “By bringing under-utilised 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 issues related to nutrition, sustainability and food security.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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