Supplant has developing a natural low-cost sugar substitute for food products.
As artificial sweeteners are to the beverage industry, Supplant will be to the food industry. They have developed a natural 1:1 drop-in sugar substitute for the food market. Supplant has 20% of the sweetness of sugar while retaining all the bulking and functional properties of sugar such as texture, structure, browning, caramelisation, and crystallisation with less than 40% of the calories. Supplant is produced through conventional fermentation methods using some of the most abundant agricultural sidestreams. At scale they expect to bring the cost down to below that of sugar.
Tom's strength lies in his elaborate scientific background. He has 365 citations, including 5 in Nature. He earned his PhD in Molecular Plant Science from Edinburgh University and worked as a postdoctoral researcher for 4 years at Cambridge University. In addition he was a Global Futures Council Fellow at the World Economic Forum.
Ruben was first of his class at Cambridge University. He holds a BA and MSci in Biochemistry and Systems Biology. After Cambridge he joined Tom at Stem and they went through the Y Combinator accelerator.