Company profile
The Supplant Company - Ingredients from Fiber
The Supplant Company - A plant-tech company defining new categories of food ingredients, with its first ingredient, Sugars from Fiber.
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AA01 | Transaction MzQ1NTY4NzU1NGFkaXF6a2N4
Published 19 Feb 2025 01:53
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CS01 | Transaction MzQ0MDI2MjU2MGFkaXF6a2N4
Published 21 Oct 2024 08:26
Last confirmation statement made up date
Company registered at Companies House
The company develops and markets carbohydrates from plant cell walls, for the food industry
The company is a food ingredient company aiming to substitute sugars with low glycaemic fibre-derived sugars, to combat obesity and diabetes and improve the gut microbiome. It is publically known under the brand supplant.com It was co-founded by Paul Dupree and Tom Simmons as a plant cell wall sugar analysis and reagent company. After establishment, it developed the new ingredient focus.
Too early to have achievements.
Start up phase
1 Jan 2025 to 31 Mar 2026
The potential for enhancing innovation in the UK economy through Novel Food's (NF) is significant, as acknowledged by the government in the Pro-innovation Regulation of Technologies Review -- Life Sciences \[1\]. NF's are regulated by the Food Standards Agency (FSA) in the UK. The process for NFs approval demands specialised regulatory and scientific expe...
1 Oct 2024 to 31 Mar 2026
The 20th century food system relied heavily on easily accessible and refined carbohydrates high in sugar, providing abundant calories but contributing to health risks. Diets high in sugar and low in fibre are leading factors contributing to death and disability worldwide, being associated with increased risk of developing many chronic diseases such as obe...
1 May 2024 to 31 Jan 2025
Demand for more nutritious and sustainable food products has increased dramatically with growing concern for global issues related to health, climate change, and food security. However, most consumers are not prepared to compromise on taste and sensory experiences for the foods they love. As such, maintaining the quality and properties of staple foods, wh...
1 May 2024 to 31 Jan 2025
The 20th century food system was built off readily accessible macronutrients, such as animal proteins and refined sugar. It provided abundant calories but led to localised nutrient excess and health issues such as obesity, diabetes and heart disease. The 21st-century food system must address these imbalances while prioritising environmental sustainability...
1 Mar 2024 to 31 Aug 2024
The potential for enhancing innovation in the UK economy through Novel Foods is significant, as acknowledged by the government in the Pro-innovation Regulation of Technologies Review -- Life Sciences. The process for Novel Foods approval in the UK demands specialised regulatory and scientific expertise, access to reliable certified analytical facilities a...
1 Aug 2023 to 31 Jul 2025
The 20th century food system was built of readily accessible carbohydrates (refined sucrose & starch, 4kcal/g). It provided abundant calories but led to localised nutrient excess and health issues such as obesity, diabetes and heart disease. The 21st-century's food system must redress this nutritional imbalance. Despite well-documented negative impacts o...
1 Oct 2020 to 30 Jun 2021
Sugar doesn't just makes food sweet, it plays many other import roles such as texture, aroma and browning. To this day, there are no ingredients that can faithfully and economically replace the properties of sugar in food. As a result, sugar is still used in high levels in most mainstream food products, such as cakes, chocolate and biscuits. Sugar consump...
