How Your Favorite Ice Cream or Chocolate Might Be Made Out of Fiber Instead of Sugar

Hey everybody, welcome back and hope you all had a healthy and happy holiday season!

January is a month for reflection and fulfilling resolutions so we thought we'd talk about sugar-or rather-a new sugar substitute. Talib chatted with Supplant's biochemist, Tom Simmons and Per Se Chef Thomas Keller to discuss their partnership of using fiber-based sugar in foods, including Per Se's shortbread recipe.

To find out more, check out Supplant at supplant.com.

And to learn more about their partnership with Per Se: https://www.fastcompany.com/90699806/this-low-calorie-high-fiber-natural-sugar-substitute-is-already-in-thomas-kellers-kitchens