ASX-Listed Holista and Swiss Bakery Ingredients Specialist Veripan Announce Major Breakthrough Formulae to Produce Clean-Label White Bread With Lowest Glycemic Index (GI)
Perth / Zürich/ Matzingen / Kuala Lumpur /, 12 January 2016 – Australian-listed Holista CollTech Limited announced today a global scientific breakthrough, validated by a leading University in Sydney, a blend of natural ingredients that significantly reduces the high blood sugar caused by consuming white bread and other bakery products.
The University conducted the final clinical study in December 2015 together with biotechnology firm Holista and Switzerland-based Veripan AG, Europe’s largest independent supplier of specialty baking ingredients.
The study confirms that white bread blended with Holista’s proprietary GI Lite formula – made from extracts of okra (ladies’ fingers), dhal (lentils), barley and fenugreek – and Veripan’s natural sourdough PANATURA® recorded a Glycemic Index (GI) reading of 53, the lowest level achieved worldwide by any clean-label white bread.
Holista and Veripan will jointly distribute PANATURA® GI, enabling clients to launch the world’s first clean-label low-GI white bread or “diabetic bread”. The two companies will target Australia first, followed by Europe, North America, China, India and the rest of Asia. The global white bread market is worth US$170 billion.
PANATURA® GI will only increase production costs marginally and comprise approximately 5-7% of the final formulation.
According to public health experts, rising consumption of white flour-based products is leading to a “metabolic syndrome” epidemic, characterised by obesity, diabetes and heart disease.
GI is an indicator of different carbohydrate-containing foods’ ability to raise blood Glucose. GI values are measured using methods such as clinical trials, which are only provided by select nutrition researchers worldwide.
Dato’ Dr. Rajen Marnicka, Chairman and CEO of Holista, said: “This is a major breakthrough at a time of growing concerns surrounding high blood sugar caused by increased consumption of processed foods including bread, pizzas and noodles. Now, for the first time, consumers can make healthier choices that do not compromise on taste or quality.”
Mr. Meiert J. Grootes, Chairman of Veripan, said: “As an expert in the baking industry, I can say with conviction that this is the best thing since sliced bread. With Holista’s expertise and our business networks, we intend to make this revolutionary ingredient available to food manufacturers around the world.”
Please look at www.low-gi.net
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