Holistic Colltech
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Jan 28, 2017, 11:18:30 PM1/28/17
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Perth biotech creates world’s first low-GI sugar using natural ingredients
Holista says its low-GI sugar can be used in all baking and other cooking applications.
The Australian1:31PM January 6, 2017
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SARAH-JANE TASKER
ReporterSydney
@SarahJaneTasker
A Perth-based biotech company has joined forces with a 2017 Nobel Prize nominee to develop the world’s first low-GI sugar using natural ingredients.
Australian-listed Holista Colltech announced today it had collaborated with Daryl Thompson, a Nobel Prize nominee this year, to file a patent for low glycaemic index sugar, with plans to launch the product before June this year.
Shares in the company, which has extensive operations in Malaysia, shot up more than 30 per cent today to 13.5c on the news.
“The low-GI sugar mimics how nature adds sugars found in fruits and vegetables,” Holista chief executive Rajen Manicka said.
“Sugar in nature is low-GI and our formula is based on this insight. It satisfies all the sensory requirements of sugar. It also can replace sugar in its many industrial applications with minimal formulation challenges.”
The company said that unlike other alternatives, which could only be used in beverages, such as artificial sweeteners, its natural low-GI sugar could be melted, baked and caramelised for use in all cooking applications. Holista said that when its low-GI sugar was consumed it reduced the rate that glucose was digested throughout the body.
Mr Thompson said it was becoming more important to create “smarter foods”.
“The low-GI sugar formulation incorporates key strategies that have been developed by nature to deliver a more biologically sound and health conscience sweetener,” he said.
“The potential impact on the food industry could be significant.”
Mr Thompson, who was also nominated for the 2015 and 2016 Nobel Prize, and Mr Manicka, have worked together for years and both are listed as co-inventors on the patent.
The low-GI formula is being refined before testing at the GI Labs in Toronto for final validation. The company said that given the product was made from natural ingredients it was unlikely to face regulatory hurdles.
The company said the low-GI sugar was the latest addition to its suite of low-GI products. It partnered with a Swiss supplier of speciality bakery ingredients last year to produce white bread using Holista’s low-GI formula.
The company also recently partnered with major North American noodle manufacturer Wing’s to develop the world’s first low-GI noodles. Holista also said its formula had been used successfully to produce lower
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Perth biotech creates world’s first low-GI sugar using natural ingredients
Holista says its low-GI sugar can be used in all baking and other cooking applications.
The Australian1:31PM January 6, 2017
Save
Share on Facebook
Share on Twitter
Share on email
Share more...
39
SARAH-JANE TASKER
ReporterSydney
@SarahJaneTasker
A Perth-based biotech company has joined forces with a 2017 Nobel Prize nominee to develop the world’s first low-GI sugar using natural ingredients.
Australian-listed Holista Colltech announced today it had collaborated with Daryl Thompson, a Nobel Prize nominee this year, to file a patent for low glycaemic index sugar, with plans to launch the product before June this year.
Shares in the company, which has extensive operations in Malaysia, shot up more than 30 per cent today to 13.5c on the news.
“The low-GI sugar mimics how nature adds sugars found in fruits and vegetables,” Holista chief executive Rajen Manicka said.
“Sugar in nature is low-GI and our formula is based on this insight. It satisfies all the sensory requirements of sugar. It also can replace sugar in its many industrial applications with minimal formulation challenges.”
The company said that unlike other alternatives, which could only be used in beverages, such as artificial sweeteners, its natural low-GI sugar could be melted, baked and caramelised for use in all cooking applications. Holista said that when its low-GI sugar was consumed it reduced the rate that glucose was digested throughout the body.
Mr Thompson said it was becoming more important to create “smarter foods”.
“The low-GI sugar formulation incorporates key strategies that have been developed by nature to deliver a more biologically sound and health conscience sweetener,” he said.
“The potential impact on the food industry could be significant.”
Mr Thompson, who was also nominated for the 2015 and 2016 Nobel Prize, and Mr Manicka, have worked together for years and both are listed as co-inventors on the patent.
The low-GI formula is being refined before testing at the GI Labs in Toronto for final validation. The company said that given the product was made from natural ingredients it was unlikely to face regulatory hurdles.
The company said the low-GI sugar was the latest addition to its suite of low-GI products. It partnered with a Swiss supplier of speciality bakery ingredients last year to produce white bread using Holista’s low-GI formula.
The company also recently partnered with major North American noodle manufacturer Wing’s to develop the world’s first low-GI noodles. Holista also said its formula had been used successfully to produce lower
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