Supplant Sugars From Fiber to Debut at WFF
The Supplant Company has announced the introduction of premium inclusions made with the company’s flagship ingredient, Supplant sugars from fiber, beginning with Supplant Chocolate Chips.
To mark the launch of the Chocolate Chips, and coinciding with the Winter Fancy Food Show Feb. 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 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 toward 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. “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.”
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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 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,” Keller said.
The Supplant Chocolate Chips and Supplant Chocolate Bars can be purchased wholesale by emailing sales@supplant.com. Consumers nationwide can order a taster pack of Supplant Chocolate Bars in collaboration with Chef Keller for $19.99.
Subscribe now to Gourmet News for specialty food industry updates and coverage of the Winter Fancy Food Show.
Belgian Boys’ Female CEO Gets Recognition
By A.J. Flick
The company name may be Belgian Boys, in honor of two boyhood friends who couldn’t find beloved treats as adults in New York City, but “there was always a woman behind the boys,” said Anouck Gotlib, CEO of the Brooklyn startup.
“We were not going to change the name of the company,” said Gotlib, also a Belgian native who heads a company that employs more women than men. “Women work better, honestly.
“We do not actively recruit only women, but we have a lot of women on our team.”
Gotlib credits the inspiration behind Belgian Boys to quality products, the women-led team and passion for the company’s success, in addition to a balanced work life from the top on down to allow for family life.
“It’s having empathy and understanding. After 5 p.m., I’m not going to answer the phone, so shouldn’t anyone else on the team,” she said.
“And if you can’t have fun at it, it’s a problem. We don’t take ourselves too seriously.”
Gotlib’s work ethic and Belgian Boys’ success haven’t gone unnoticed. Gotlib was among 27 women business leaders chosen for the EY Entrepreneurial Women North America Class of 2021. For 14 years, the program has identified women entrepreneurs leading successful organizations. It provides access, advisers and resources to help grow their companies and become leading market innovators. Gotlib was the only food CPG leader to be selected.
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“Belgian Boys is on a mission to turn up the happy, one treat at a time,” according to EY. “From breakfast to after-dinner dessert, the business makes goodies that bring smiles to eaters of all ages. Belgian Boys delivers whimsical packaging, indulgent flavors and a healthy dose of fun to stores across the United States.”
“I was in shock,” Gotlib said, recalling when she heard about the honor. “They get me. I get them. It’s really nice and I’m very inspired to be with all of the other women.”
Gotlib doesn’t take full credit for Belgian Boys’ growth, giving kudos to the entire team.
“We’ve really grown in the past few years, especially the five before the pandemic,” she said. “We have amazingly talented people. When you’re surrounded by people smarter than you are, what you can do is learn from them.”
Innovation continues, which will be seen in February with the company’s signature product, Stroopwafel, getting upcycled.
“Usually there are a lot of crumbs that go to waste,” Gotlib said. “We took the crumbles and made them into new stroopwafels. We believe it’s one of our best products we’ve ever launched.”
Read the full story in the January issue of Gourmet News. Don’t miss out on stories like this by subscribing now!
The Hamburger Bun for Keto Consumers
By Lorrie Baumann
UnbelievaBuns offers an option for the consumer who’s all in on a keto diet or who’s counting carbohydrates for other reasons but who’s not up for sacrificing forever the idea of a bacon cheeseburger. UnbelievaBuns were created by Jerrod Adkins, a body builder and fitness buff, after he couldn’t find a hamburger bun on the market with a taste and texture that satisfied him.
“My cheat meal once a week was always burgers,” he said. “I asked myself, ‘Why does a hamburger always have to be unhealthy?’”
He started his search for a healthier option for his cheat meal by switching out his ground beef for a 93 percent lean beef. “That knocks off 100 calories,” he said. He looked at his burger toppings, but those were low calorie. “The other big thing is the bun. I couldn’t find a bun that met my nutritional needs,” he said.
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He went to four different bakers and asked them to develop a bun. They tried to comply, but Adkins wasn’t satisfied with any of the results they achieved. “I wasted a year of my time going down that path,” he said. “I decided if it was going to get done, I had to do it myself…. It took me six years to get the recipe perfected. It’s very difficult to get buns that are soft and flavorful and shaped right.”
Once he had a bun that tasted right and had the texture he was looking for, he spent another year getting the recipe scaled up for commercial production. “That’s where we are now,” he said. “We’ve created an entirely new way to make a bread bun with higher protein, lower carbs, no sugar and no GMOs.” UnbelievaBuns are also vegan.
Today, UnbelievaBuns are made in a commercial bakery in Charlotte, North Carolina and ship nationally to be slacked out and sold as fresh in in-store bakeries. Shelf life once they’re thawed is four to seven days. They’re packaged in a six-pack that retails for $8.99 to $12.99.
