Daryl Thompson is an emerging thought leader in carbohydrate chemistry who was nominated for the 2015 and 2016 Nobel Prize.
Holista’s shares were last trading at $0.135, up 28.6% intra-day.
The all-natural, low-GI sugar is the newest addition to Holista’s low-GI suite of products.
The formula is being refined before testing at the world renowned GI Labs in Toronto for final validation.
As the product is made from natural ingredients, it is unlikely to face regulatory hurdles.
Holista expects to launch the product before June 2017.
High-GI foods are rapidly and easily converted to sugar, causing spikes in blood sugar levels that can lead to heart disease, diabetes and obesity over time.
Unlike other alternatives which can only be used in beverages, such as artificial sweeteners, Holista’s natural low-GI sugar can be melted, baked and caramelized for use in all cooking applications.
When consumed, it reduces the rate that glucose is digested throughout the body.
A 2012 study in the highly acclaimed scientific journal Nature suggested that sugar should be considered as toxic as other substances harmful to public health, such as alcohol or tobacco.
The authors urged government regulation to curb consumption, including taxes, advertisement restrictions, and even age requirements for purchase of sugary foods.