Supplant releases chocolate bars made with sugars from plant fiber
Bars developed in partnership with Chef Thomas Keller.
The Supplant Company has debuted a set of premium chocolate bars developed in partnership with Michelin-star Chef Thomas Keller, its first direct-to-consumer offering in the U.S.
The hand-crafted, small-batch chocolate bar recipes feature Supplant™ sugars from fiber, a new blend of sugars found naturally in plant fiber. The bars, which contain less than half the cane sugar, feature cocoa beans sourced from Venezuela and are available in both 45% Milk and 70% Dark Chocolate varieties.
“These chocolate bars represent years of dedication to discovering and developing a process of making sugars that are better for your body and for the environment, combined with Chef Keller’s decades of extraordinary culinary expertise,” said Dr. Tom Simmons, founder and chief executive officer of The Supplant Company. “We’re thrilled to introduce them this holiday season.”
Sugars from fiber behave like cane sugar in food but have less than half the calories, have a lower glycemic response and are prebiotic, meaning it feeds the gut’s good bacteria. Made using the fiber-rich parts of crops that currently don’t make their way into the food system (such as upcycled straw, stems, and cobs of rice, wheat, and corn), Supplant™ sugars from fiber reduce the demand for cane sugar — a water-intensive crop that’s a threat to biodiversity — and offer a solution to agricultural food waste.
“Supplant allows us to make chocolate bars that are just as delicious as the chocolate we make at The French Laundry, but with the added benefits of improved human and environmental health. We’re proud to be partners,” Keller said.
A taster pack containing one of each type of chocolate bar is available for $19.99 at http://shop.supplant.com.
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