Holista’s Additional GI Reducer Formulae Successfully Tested

12 Dec 2016 --- Holista CollTech Limited, also known as Holista, have announced that the University of Sydney has successfully tested four additional formulae of its proprietary glycemic index (GI) reducer, PANATURAOGI in white bread. Two recorded even lower readings than Holista’s original formula which scored the worlds lowest GI of 53. 

Clinical Trials by the University of Sydney, which has determined the GI values of more than 2500 foods to date, showed that white bread made with four different blends of the formula scored readings of 49, 51 and 54 (twice).

High GI foods are rapidly and easily converted into sugar, causing spikes in blood sugar levels that can lead to heart disease, diabetes, and obesity over time.

Earlier this year, Australia Securities Exchange-listed Holista partnered VERIPAN AG, a Swiss supplier of specialty baking ingredients, to make clean label low GI bread by combining its formula with the latter's natural sourdough to create PANATURAOGI.

When incorporated into flour based products PANATURAOGI significantly reduces the GI impact on the human body.

Perth-based Holista and four of Asia Pacific’s top flour and bread manufacturers have begun research trials to produce healthier baked products using Holista’s GI reducer.

Holista recently partnered Wing’s, a major north American Noodle manufacturer, to develop the world’s first low GI noodles. Holista’s formula has also been used to produce low GI muffins.

Holista’s four clean label variants are cost effective improvements on its original low-GI formula – made from extracts of okra, lentils, barley and fenugreek- as some ingredients may be more expensive than others.

Dr Rajen Manicka, Chairman and CEO of Holista, said, “The University of Sydney’s findings once again validate Holista’s track record of producing low GI formulations that can be used to make much healthier foods. Our low GI formula has already generated strong interest across the Asia pacific region, and we are ready to go to market with the new GI reducer blends.”

Mr Meiert Grootes, Chairman and CEO of VERIPAN AG said, “This compelling data gives us the added confidence to bring our product to market at a very competitive price. We are in talks to distribute the GI reducer to selected global bread manufacturers, and consumers can look forward to seeing the first low GI bread on the shelves by 2017.”