The Race for Healthier Bread: Holista's Game-Changing Partnership with America's Iconic Bakery

When it comes to fighting metabolic diseases through nutrition, the bread market has long been a battleground. Most white breads still register at glycemic index (GI) readings above 70, causing rapid blood sugar spikes. But now, that’s changing. Holista Foods has partnered with Costanzo’s Bakery—a 87-year-old American baking institution—to bring something remarkable to North America: commercially viable bread with a GI reading of just 46.

Breaking the GI Barrier with Clean-Label Innovation

The numbers tell the story. In July 2020, the University of Sydney tested and validated Holista’s latest white bread formula, confirming a GI reading of 46—dramatically lower than conventional white bread. This isn’t a niche experiment. The three-year exclusive licence and commercialisation agreement calls for Holista to supply 165 tons of its GI Lite™ Bread Premix in year one (valued at US$1.9 million), scaling up to 220 tons annually (US$2.2 million) in subsequent years.

What makes this particularly impressive is the formula itself. GI Lite™ combines okra, barley, lentils, and fenugreek into a proprietary blend that, when mixed with white flour, reduces glycemic impact without sacrificing taste or mouthfeel. No chemicals. No artificial ingredients. Just clean-label innovation that actually works.

Building on Proven Success: From Pasta to Bread

This isn’t Holista’s first victory in the low-GI space. The company previously won the Award of Excellence at the 2019 U.S.A. Taste Championships under the “Low Glycaemic Pasta” category for its spaghetti and linguine offerings. That track record gave Costanzo’s the confidence to co-develop this breakthrough bread with Holista, demonstrating that the market is ready for healthier carbohydrates that don’t compromise on sensory experience.

Massive Market Opportunity Across North America

Costanzo’s will distribute these low-GI breads across the USA, Canada, and Mexico through its established network of supermarkets and retail outlets. For a company that began delivering Italian breads to local Buffalo grocery stores in 1933 and has since grown into a national foodservice powerhouse, this partnership represents a fundamental shift toward nutrition-conscious offerings.

Why This Matters Now

The global wellness trend isn’t slowing down. With millions seeking ways to manage blood sugar and reduce diabetes risk through diet, the demand for genuinely healthy bread—not the kind loaded with added fibre or sugar alcohols that taste terrible—has never been greater. Holista’s achievement of a GI 46 reading for clean-label white bread closes a gap that’s been open for decades.

Dr Rajen Manicka, CEO of Holista (ASX-listed), signalled ambitions beyond North America: “This is a breakthrough agreement for the North American market and we expect this to spur interest in other markets.” The company is already developing low-GI versions of flatbreads like chappatis and tortillas, indicating that the innovation pipeline is far from exhausted.

The collaboration demonstrates how legacy food manufacturers (Costanzo’s) and innovative ingredient companies (Holista Foods) can combine forces to meet modern consumer demands for health, taste, and transparency—all at scale.