WESTERNISATION  OF  DIET  SWEEPS  ASIA  

“Diet   Westernisa6on”   is  c h a n g i n g   A s i a ’ s   f o o d  consump6on   as   people   eat  more   rising   breads,   pizzas,  muffins  and  pasta.  

Westernisa6on  of  diet  sweeps  Asia  •  As  Asians  eat  more  white  bread,  risks  are  

increasing  for  high-­‐blood  pressure,  diabetes  and  obesity  –  all  of  which  are  already  on  the  rise  in  the  region    

•  More  and  more  Malaysians  are  diagnosed  with  diabetes  and  pa6ents  with  the  disease  are  geNng  younger  

•  The  number  of  diabetes  pa6ents  aged  18  years  in  Malaysia  and  above  has  increased  from  15.2%  to  31%  in  recent  years  

 (Source:  Na6onal  Health  and  Morbidity  Survey  Malaysia)    

Westernisa6on  of  diet  sweeps  Asia  •  Emergence  of  a  “nutri6on  divide”  between  

richer  and  poorer  consumers.  Affluent  Asians  demand  higher  quality  natural  sourdoughs,  instead  of  chemical  aids  like  emulsifiers  and  stabilizers  

•  Asian  bread  makers  are  challenged  to  take  the  ar6sanal  to  the  industrial  level,  making  healthy  breads  with  vast  economies  of  scale  

•  This  demands  a  major  shi^  towards  making  flour  products  healthier  while  s6ll  sa6sfying  Asian  taste  buds.  

Japanese  Ate  More  Bread  Than  Rice  For  The  First  Time  In  2015  

What’s  wrong  with  white  bread?  •  White  bread  remains  the  choice  in  Asia  due  to  lifestyle  

and  costs  •  Longer  shelf  life  means  it  is  easier  for  retailers  to  stock    

•  Growing  health  concerns  about  consump6on  of  white  bread,  baked  products  which  have  a  high  Glycemic  Index.    

•  According  to  public  health  experts  a  sharp  rise  in  consump6on  of  products  made  from  white  flour  is  leading  to  a  poten6al  health  epidemic  problem  known  as    “metabolic  syndrome”  which  is  characterized  by  obesity,  diabetes  and  heart  disease.      

What  is  the  Glycemic  Index  (GI)?  •  GI  is  an  indicator  of  how  carbohydrate  foods  raise    

blood  glucose  in  humans  •  The  GI  values  of  foods  are  measured  using  valid  

scien6fic  methods  such  as  clinical  trials  and  cannot  be  guessed  at  by  looking  at  the  composi6on  of  foods  

•  Foods  with  a  high  GI  score  contain  rapidly  digested  carbohydrates  that  trigger  a  large  and  rapid  rise  in  the  level  of  blood  glucose,  and  subsequently,  of  the  insulin  level  

•  Experts  widely  accept  that  high  peaks  in  insulin  are  directly  related  to  obesity,  type-­‐2  diabetes  and  risk  of  heart  disease  

THE  PARTNERSHIP  -­‐-­‐  WHO  WE  ARE  

•  Headquartered  in  Malaysia  and  listed  on  the  Australian  Securi6es  Exchange,  Holista  Colltech  is  a  research-­‐driven  biotech  company  dedicated  to  delivering  first  class  natural  ingredients  and  wellness  products    

•  Our  three  core  businesses  include:    –  Func6onal  food  ingredients    – Health  supplements    –  Sheep  Collagen  produc6on  

 

•  Founded  in  1992  and  headquartered  in  Matzingen,  Switzerland,  Veripan  specializes  in  new  food  products  by  developing  new  ingredients,  recipes  and  technologies  

•  Veripan  is  the  largest  independent  supplier  of  bakery  ingredients  

•  Veripan’s  main  manufacturing  hub  is  located  in  Switzerland  but  also  has  manufacturing  facili6es  in  Malaysia,  Australia  and  several  other  European  countries  

A  GAME  CHANGER  FOR  FLOUR  INDUSTRY  

A  WORLD  FIRST  FROM  MALAYSIA  

“The  Best  Thing  Since  Sliced  Bread”      

The  First  Low  GI    “Clean  Label”    

Bread    

Difficult  to  Beat.  Impossible  to  Copy    

•  Protected  by  2  global  patents    •  Proprietary  technologies  •  PANATURA®  brand  credibility    •  VERIPAN’s  market  presence      •  Holista’s  scien6fic  know  how    •  Swiss  Australian  image    

THE  LOW  GI  BREAKTHROUGH  

•  Malaysian-­‐based   Holista   Colltech   and  Veripan   Agm   the   largest   independent  supplier  of  specialty  bakery  ingredients,  have  achieved  a  global  breakthrough  in  Asia   with   the   world’s   lowest   glycemic  index  (GI)  reading  for  white  bread:  53.    

•  The  ingredient  named  PANATURA®  GI  is  a   clean-­‐label   sourdough   and   contains  only  natural  ingredients:  –  Okra  (ladies  fingers)  –  Dhal  (len6ls)  –  Barley  –  Fenugreek  

PANATURA®  GI:  The  Study  

•  The  clinical  study  on  the  ingredients  was  carried  out  by  a  leading  Australian  university  in  December  2015  

•  Few  nutri6on  research  groups  around  the  world  provide  a  legi6mate  tes6ng  service  for  the  glycemic  index  (GI)  of  foods.    

•  The  university’s  research  team  has  been  at  the  forefront  of  GI  research  for  over  a  decade  and  has  determined  the  GI  values  of  more  than  2500  foods  

What  is    “Clean-­‐Label”?  •  #1  Global  consumer  

trend  in  2015  •  Only  natural  ingredients  •  No  chemical  addi6ves  •  Clear  and  transparent  

labeling  •  Easy  to  understand  for  

consumers  

Growth  Strategies  •  Holista  and  Veripan  will  jointly  distribute  PANATURA®  GI  

•  Leverage  on  the  “PANATURA”  brand    •  Global  partnerships  and  collabora6on  •  First  market  :  Australia    •  Followed  by  :  Europe,  North  America,  China,  India  and  rest  of  Asia    

•  Extend  range  to  other  product  categories  •  Targe6ng  1%  global  market  share      

TERIMA  KASIH  MEDIA  ENQUIRIES  &  INVESTOR  RELATIONS  P:  (+65)  6737  7488  E:  rachaeldefoe@wer1.net  -­‐  Rachael  De  Foe  E:  sheryl@wer1.net  -­‐  Sheryl  Sim