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Corporate Spotlight

A research-driven biotech company, a result of merger of Holista Biotech Sdn Bhd and CollTech Australia Ltd dedicated to delivering first class natural ingredients & wellness products.
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Interview with Dato’ Dr Rajen - Holista Colltech

LOW-GI VALIDATION

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ROTI CANAI AND CHAPPATI FLATBREADS DEVELOPED IN MALAYSIA RECEIVE COVETED LOW-GI VALIDATION FROM UNIVERSITY OF SYDNEY 

ASX Announcement 9 October 2019 


  • Products to be launched in Malaysia and the United States by end 2019 
  • This range expected to contribute up $1.2 million in 2020 to Holista 
  • Holista and Kawan Food to work with Australia’s Glycemic Index Foundation


PERTH/KUALA LUMPUR, 9 OCTOBER 2019 – Two flatbreads co-developed by ASX-listed Holista CollTech (“Holista”, ASX:HCT) and Bursa-listed Kawan Food, have received scientific validation from the University of Sydney which showed Glycemic Index (“GI”) readings that are significantly lower than products currently sold.


Holista said today that the Sydney University Glycemic Index Research Service (SUGiRS) had tested the flour-based products which showed a reading of 50 for chappati – an Indian staple – and 53 for paratha, a famous Malaysian flatbread which is also known as roti canai.


Holista, which specialises in breakthrough low-GI innovative formulas and products, has used its proprietary mix GI Lite™ to produce low-GI flatbreads in partnership with Kawan Food, Malaysia’s largest manufacturer and leading exporter of frozen Asian delicacies worldwide.


Since the strategic partnership in January 2019, Holista has shipped a maiden order of GI Lite™ worth A$74,500 (RM210,000) to Kawan Food as part of the former’s first-year sales of A$1.2 million (RM3.43 million). Both low-GI flatbreads are expected to launch in Malaysia in November 2019 and the United States in December 2019.


Malaysia, ranked as Asia’s most obese nation, has a rising incidence of diabetes primarily caused by diet. Most Malaysian flatbreads currently have GI readings of about 70. With GI Lite™, the GI reading has been reduced by 25% to 30% as per the SUGiRS tests.


GI Lite™ is an clean label blend of okra, barley, lentils and fenugreek. It does not affect taste, mouthfeel or food production methods. When mixed with white flour, it lowers the GI reading of the final product without compromising taste or texture. 


GI is a measure in which food products are ranked between 0-100 according to their impact on the blood sugar levels. The lower the GI, the more time does it take to digest and absorb the glucose, the higher the GI, the faster it digests and thus spikes up the blood sugar levels, causing diabetes.


Dato’ Dr Rajen Manicka, Managing Director and CEO of Holista, said, “We are pleased to have received the international low-GI status for our low-GI flatbreads from the University of Sydney. With this validation, we expect to expand our sales internationally. We are already in talks with Kawan to enter other Asian countries and beyond.” 


Commenting on this Timothy Tan, Managing Director of Kawan Food, said, “This validation will act as a gateway to enter other international markets that have stringent rules relating to low-GI products.”


Click here to view the full announcement 

LOW-GI PRESENTATION

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MAIDEN A$74,500 SHIPMENT

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HOLISTA COMMENCES MAIDEN A$74,500 SHIPMENT OF LOW‐GI INGREDIENTS TO MALAYSIAN FLATBREAD MANUFACTURER KAWAN FOOD 

ASX Announcement 3 September 2019 


FIRST YEAR SHIPMENTS OF INGREDIENTS TO HIT A$1.2 MILLION.


PERTH/KUALA LUMPUR, 3 SEPTEMBER 2019 – Australian‐listed Holista CollTech Limited (ASX:HCT, Holista) said today it has commenced shipments of ingredients to Kawan Food Berhad (Kawan Food) to manufacture world’s first low Glycaemic Index (low‐GI) flatbreads that will hit Malaysian stores and restaurants in November 2019, to be followed by global exports. 


Holista said the confirmed maiden order of A$74,500 (RM210,000) in September is part of a total first‐year sales of A$1.2 million (R3.43 million) to Kawan Food which will launch a low‐GI version of roti canai – a popular ethnic Indian flour‐based staple – as well as low‐GI versions of chapatti and naan bread.


Malaysia  is  Asia’s  most  obese  country,  with  a  rising  incidence  of  diabetes  primarily  caused  by  diet.  Most Malaysian roti canai currently have GI readings of about 70. With Holista’s proprietary low‐GI mix of ingredients, GI Lite™, the GI reading has been reduced by 30 to 40%. 


The GI indicates the rate at which foods containing carbohydrates raise human blood sugar levels, with a lower score indicating healthier food. A diet high in carbohydrates is linked to diabetes, heart disease, obesity, reduced energy levels, food cravings and drowsiness.  


Significantly, the GI Lite™ mix does not affect taste, mouthfeel or food production methods. The clean‐label (all‐ natural) formula comprises a blend of okra, barley, lentils and fenugreek. When mixed with white flour, it lowers the GI reading of the final product without compromising taste or texture.  


Dato’ Dr Rajen Manicka, Managing Director and CEO of Holista, said: “We are excited to launch low‐GI versions of Asian flatbreads in Malaysia and abroad which will help to address the growing pandemic of diabetes and obesity. The innovation in flatbread space has been neglected for years and now, with our low‐GI flatbreads, we expect to provide people with a healthy option with the same taste that can be consumed daily without having to worry about the health impact.”  


“This sale to Kawan is the start of an exciting 12 months for Holista’s food ingredient division and will lift the top‐line of Holista, backed by the low‐GI noodle orders received from China and Korea”, he added.


Mr Timothy Tan, Managing Director of Kawan Food, said, “We are pleased to work with Holista to produce the world’s first healthy flatbreads such as  roti canai, effectively carving out a new niche in the  food ingredients sector  in Malaysia  and  beyond. We  are  also  looking  forward  to  having  more  collaborations  with  Holista  to produce low‐GI versions of other products as the interests we are receiving from our international agents has been truly encouraging.  In fact, we are working on another exciting project.” 


Kawan Food, listed on Bursa Malaysia with revenue of A$70.1 million in 2018, is a major supplier of frozen ethnic food with main product categories such as bakery, bun, chapatti, dessert, finger food, frozen vegetable, paratha and spring roll pastry. It currently exports to approximately 40 countries including the US, Canada, UK, France, Australia and the U.A.E.


Click here to view the full announcement

PORTFOLIO

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Low Fat Chips / Fries ( Status )

The patent describes the process of preparing fried foods with a 40% reduction in oil content of the final food product. The process involves two steps: First, the food product is soaked with a solution composed of calcium chloride and citric acid, and secondly, soaked in separate solution containing pectin, milled Okra (Abelmoschus esculentus), and Gellan gum. The amount of reduction of oil intake by the final food product after frying can be shown by way of a simple fat content analysis. Testing and validation work was done at Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients involved with this process are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Low Glycemic Index Formulation ( Status )

Foods that produce a rapid and large increase in blood glucose levels after ingestion are collectively known as high Glycemic Index foods (High GI foods). Conversely, Low GI foods are foods that produce a slow increase in blood sugar levels. This patent describes the combined use of edible parts of the Okra plant (Abelmoschus esculentus) with the edible parts of the Urad Dhal plant (Vigna mungo) to reduce the glycemic response of carbohydrate-based foods while imparting minimal changes toward the final texture, taste, aroma, and colour of foods incorporating this formulation.  Reductions of up to 40 % in the Glycemic index have been demonstrated by Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Low Sodium Salt ( Status )

The patent describes a reduced sodium composition made up of potassium salt, sodium salt, glycerol monostearate and maltodextrin, as well as to its method of preparation. The reduced sodium composition is used for enhancing the flavour of foods, as a food seasoning, food condiment, and/or food additive that is able to provide a healthier alternative to consumers seeking to reduce sodium intake in their diet in order to improve their health. The patent claims that up to 50% reduction of sodium compared to normal table salt can be established. All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.

Ovine Collagen ( Status )

The patent describes a method for producing collagen from an animal skin. Specifically, the patent concerns the method for producing collagen from an animal skin comprising the step of applying an organic acid buffer to the skin for a sufficient amount of time to enable the extraction of collagen.  The particular area of focus is sheep (Ovine) collagen.

Click Cap ( Status )

The patent describes an invention, specifically, a dispensing closure for a container, enabling at least one substance to be dispensed and mixed with other substances within the container. This has many applications in pharmaceutical, neutraceutical, food and beverage industries.

Low Glycemic Index (GI) Sugar (Patent filed)

Our GI sugar will be unique.

It has the look, feel and taste like white sugar. Yet, it will give a GI reading of 54 or below - a score that will allow it be classified as "low" on the GI scale. The core of our patent mimics Mother Nature. Indeed, all sugars found in Nature are either moderate or low in GI.

More importantly, our sugar can be dissolved, concentrated, cooked, baked or caramalized just like sugar. Thus, it can replace sugar in all its functionalities.

Our sugar is also multi platform as our patent can be applied to various sugars - cane, beet and yam.

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