Australian biotechnology company, Holista Colltech (ASX:HCT) has confirmed that a mix of natural ingredients has been shown to significantly reduce blood sugar levels caused by consuming white bread and other bakery products.
A clinical study on the ingredients was carried out at a leading Australian university in December 2015, with Hollista's proprietary GI Lite formulae and Veripan’s natural sourdough PANATURA® achieved a Glycemic Index (GI) reading of 53, the lowest level ever achieved worldwide in a clean-label white bread.
GI is an indicator of the ability of different types of foods that contain carbohydrate to raise the blood glucose.
A high GI score contain rapidly digested carbohydrates that can trigger a large and rapid rise in the level of blood glucose and potentially the insulin level.
Switzerland-based Veripan AG is Europe's largest independent supplier of specialty bakery ingredients.
The GI formulae, made from extracts of okra (ladies' fingers), dhal (lentils), barley and fenugreek – and Veripan’s natural sourdough PANATURA® provided the breakthrough.
The Australian university 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 the PANATURA® GI which is believed to be the world’s first clean-label low GI White Bread.
Using PANATURA® GI is expected to add a marginal increase to the cost of production and the ingredients will comprise approximately 5-7% of the total flour mix.
The global white bread market is worth an estimated US$170 billion. Rollout will be in Australia first followed by Europe, North America China, India and the rest of Asia.
Overall, the results are highly promising for Hollista given the propensity for white bread consumption in western countries as well as the desire for healthier diets.
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