Holista and Veripan Produce Lowest GI White Bread Ever

13 Jan 2016 --- Holista CollTech Limited announced a global scientific breakthrough, validated by a leading University in Sydney, a blend of natural ingredients that significantly reduces blood sugar levels caused by consuming white bread and other baked 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, lentils, barley and fenugreek – and Veripan’s natural sourdough PANATURA, recorded a Glycemic Index (GI) reading of 53, the lowest level ever achieved worldwide by any clean-label white bread.

Legitimate testing services are currently only provided by a few nutrition research groups worldwide. The Australian University’s research team has been at the forefront of GI research for over a decade, and has determined the GI values of more than 2,500 foods.

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.

Foods with a high GI score contain rapidly digested carbohydrates, which trigger a large and rapid rise in the levels of blood glucose and insulin. Experts believe that peaks in insulin levels are directly related to obesity, Type-2 diabetes and risk of heart disease. In contrast, low-GI foods contain slowly digested carbohydrates, which produce a gradual, relatively low rise in blood glucose and insulin levels.

Dr. Rajen Marnicka, Chairman and CEO of Holista, said: “This is a major breakthrough in food science at a time of growing concerns surrounding high blood sugar, due to increased consumption of processed foods including bread, pizzas and noodles. Consumers of flour products can now 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.”

Dr. Roscoe Moore, former Assistant Surgeon General of the United States and currently Scientific Advisor of LiteFoods Inc – Holista’s U.S. subsidiary – said: "The findings of this research come at a time of increasing bread consumption, which is leading to greater threats of obesity and diabetes. The research findings of this leading Australian university pave the way for Holista to promote clean, good carbs."