To address growing worldwide concerns about obesity and related health problems, it is crucial to develop a new fat substitute that can be integrated into everyday foods and significantly reduce fat content. A PolyU Science research team led by Dr Gail Chang, Core Member of the Research Institute for Future Food (RiFood) and Research Assistant Professor of the Department of Food Science and Nutrition (FSN), together with Dr Amber Chiou, Associate Director of RiFood and Associate Head and Associate Professor of FSN, has successfully developed AkkMore™, a novel fungus-based fat replacer which is effective in preventing obesity and metabolic diseases, enhancing gut health, modulating immune response and relieving anxiety.
Making use of the properties of AkkMore™, they have also developed "Cream Mate" - a cream substitute that can be blended with traditional cream to reduce fat content. The team has collaborated with GREEN of Hotel ICON which infuses Cream Mate in desserts, and launches its new “ForestFit Afternoon Tea With Japanese Fruit And Akkmore™”.
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