The Scientist Redefining Nutrition, Food Waste and Food Safety with Recycled Fiber Sugars

The Supplant Company is rethinking sugar.

The oft-seen culprit for many of the world’s population’s nutritional woes has been given a makeover, with the fiber-rich “prebiotic” portion of crops typically thrown away being recycled to sweeten cookies and chocolate created in collaboration with Chef Thomas Keller, the first and only American-born Chef to simultaneously hold two three three Michelin stars for his California restaurant The French Laundry.

Supplant sugar is not only designed to break consumers’ dependence on cane sugar (the average American consumes about 17 teaspoons of added sugar daily), but also addresses a problem that is easily overcome.

Up to 40% of all food in America ends up going to waste, worth more than $400 billion each year. While much of that happens in the kitchen, “a lot of it happens before that”, said Dr. Simmons.

The food system trilemma

Supplant mission

“What we call the food system trilemma is the way we think about the overall problems in the food system right now… [1] in terms of nutrition, which of course sugar is a major problem and has been a problem for a while… [2] sustainability, more and more people are recognizing the impact of the agricultural system… and [3] food security or food equity: at the macro level, we need 50% more food to feed the 2050 population, but we don’t have 50% more land, while at the micro level, it is the existence of ‘nutrient deserts’ : places where it is quite difficult to get good quality food”,said Dr. Simmons.

“All of these things are interconnected and you can’t really set the direction in a way that abstracts from the others; For example, if you have an innovation to make food more nutritious, but you do so at the expense of the total output of the agricultural industry.

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