LAS VEGAS--(BUSINESS WIRE)--Today, The Supplant Company announced the introduction of premium inclusions made with the company’s flagship ingredient, Supplant™ sugars from fiber, beginning with Supplant™ Chocolate Chips.
The Supplant Company uses the fiber-rich parts of crops that don’t typically make their way into food to create Supplant™ sugars from fiber, which cooks, bakes, and caramelizes like traditional sugar. The product has fewer calories than cane sugar, a low glycemic response, and the benefits of a prebiotic.
The Supplant™ Chocolate Chips contain no refined cane sugar and feature Supplant™ sugars from fiber. This new extension of The Supplant Company’s offering continues to gear towards commercial partners for direct wholesale purchase, including food service and CPG brands, with various applications including use in bakery, frozen dairy and non-dairy products.
“As we evolve our offering to better serve our commercial partners, we found that producing and distributing premium confectionery inclusions such as chocolate chips created with Supplant™ sugars from fiber grows our footprint and impact,” said Dr. Tom Simmons, founder and CEO of The Supplant Company. “Expanding our offering beyond a raw ingredient to inclusions and CPG products furthers our mission to create a whole new category of ‘sugars from fiber’ and ultimately reduce the demand for cane sugar while providing a solution to agricultural food waste.”
In their drive to make a bigger impact and complementing their inclusions debut, The Supplant Company’s direct-to-consumer Chocolate Bar offering created in collaboration with Chef Thomas Keller has undergone bold rebranding and reformulation to exclude all cane sugar and is now available for the first time to retail partners.
“The growing reach of our Supplant™ Chocolate Bars is a testament to the product’s integrity and allows us to increase its impact on the industry, people and world,” said Chef Thomas Keller.
To mark the launch of the Chocolate Chips, and coinciding with the Fancy Food Show on February 6-8, Bouchon Las Vegas will be announcing a limited-edition menu item showcasing the new product made with Supplant™ sugars from fiber for locals and food show attendees.
The new Supplant™ Chocolate Chips and Supplant™ Chocolate Bars can be purchased wholesale by emailing firstname.lastname@example.org. Consumers nationwide can order a taster pack of Supplant™ Chocolate Bars in collaboration with Chef Thomas Keller for $19.99 at http://shop.supplant.com.
To learn more about Supplant™ sugars from fiber and its availability, visit https://www.supplant.com/.
About Supplant™ sugars from fiber:
The Supplant Company is defining a new category of food ingredient: sugars from fiber. Supplant™ sugars from fiber is a brand new blend of sugars found naturally in plant fiber. With Supplant sugars from fiber, your favorite treats can look, feel and taste like they’re supposed to. But because it’s made from fiber, Supplant sugars from fiber is lower in calories, has a lower glycemic response, and is prebiotic. It’s made by upcycling agricultural side streams. For example, in wheat and rice, it’s made from the straw, not the grain; in corn (maize), it’s made from the cob, not the kernel. These fiber-rich parts of crops are hugely abundant and don’t typically make their way into the food system. The Supplant Company was founded by Dr. Tom Simmons, whose innovation in discovering how to restore the sugars within fiber by breaking it apart in a specific order and in specific ways, has made the benefits of sugars from fiber available and accessible. For more information on Supplant sugars from fiber, visit https://www.supplant.com/ and follow Supplant on Twitter, LinkedIn, Facebook, Instagram and Medium.
About Chef Thomas Keller:
Thomas Keller’s name is synonymous with quality and high standards. The chef and proprietor has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. Chef Keller has earned countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards and Michelin Guide’s Chef Mentor Award. He holds an honorary Doctor’s in Culinary Arts from The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world. With more than 1.5 million copies in circulation, he is the author of six cookbooks, including the recently released The French Laundry, Per Se.