Better-for-you baking base, allowing you to craft a variety of bakery offerings that feature our flagship ingredient for sugar reduction, Supplant Sugars from Fiber. Made by upcycling the "forgotten half of the harvest" , leftover parts of crops , and proven to work at the highest culinary standards, Supplant allows you to cut down the sugar without compromising on taste or texture.
New bakery propositions for your menus
Yield 6-7 Muffins
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Achievable final product nutrition claims*
Up to 50% less sugar
Up to 25% less calories
More fiber
Prebiotic (good for gut health)
Developed with artisan chefs in mind
Craft a variety of better-for-you bakery items from the same base
Creativity remains in the chefs hands‚ add preferred inclusions, toppings and flavors
Quality, clean-label ingredients
*Claims dependent on final product formulation and addition of inclusions, toppings and flavors
Better-for-planet
Contains upcycled ingredient* (Supplant Sugars from Fiber)
Quick and convenient to prepare
-One-stage process: just add water, oil, egg (or egg alternative), inclusions and toppings
-Consistent, reliable results
-Suggested finished-product recipes provided upon request to cut down on product development time
Suitability*
-Vegan, Vegetarian (lacto-ovo)
No compromise on functionality
Supplant Sugars from Fiber bakes, browns and performs just like regular sugar in these baking bases. Supplant has been adopted by celebrity chefs such as Michelin Star Chef Thomas Keller (The French Laundry, Per Se) and Chef Tal Ronnen (Crossroads Kitchen) to create indulgent yet better-for-you bakery, confectionary and ice cream products.
Ingredients
Wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin), sugar, sugars from fiber (oligosaccharides, cellulose), cellulose, leavening (disodium diphosphate, sodium bicarbonate), salt.
