Innovation and Technology

Dr Chang Jinhui, Gail
Research Assistant Professor, Department of Food Science and Nutrition

For decades, it has been well understood that not all yoghurts are created equal. Different bacterial strains present in yoghurt can have vastly different effects on our health—some aid digestion, while others enhance immune function. In contrast, mushrooms have been simply lumped together and considered to impart a generic “mushroom flavour”, with little attention paid to differences in species or strains.

This perspective changed when we decided to dig deeper.

We selected various strains of the same mushroom species and grew them under identical conditions. Employing a standardized extraction process, we fed these extracts to laboratory mice maintained on a high-fat diet. The outcomes were astonishing: certain mushroom strains were found to mitigate obesity, whereas others exacerbated weight gain in the mice.

This marked the first occasion on which we identified what we now refer to as the “strain ID card” for mushrooms. Among all the strains we tested, one was particularly noteworthy. We named it AkkMore^®—our “star student” strain.

In animal studies, mice that consumed AkkMore while on a high-fat diet exhibited 53.8% less weight gain, a 94.5% reduction in liver fat accumulation, and a 26% decrease in postprandial blood glucose spikes. Even more unexpectedly, anxiety-related behaviours in these mice declined by 40%. Notably, AkkMore is extracted exclusively through physical methods, without the use of chemicals or genetic modification. As a result, it does not require the protracted approval process for new food ingredients. It is compatible with existing food manufacturing equipment and can be seamlessly substituted for butter or cream, thereby reducing fat and caloric content without altering taste or texture.

What might this innovation look like in real life?

Imagine enjoying a scoop of ice cream at your favourite café in Hong Kong, containing 80% less fat than conventional varieties. Picture indulging in cookies from a luxury hotel that are not only delectable but also healthier. Or consider a high-end afternoon tea where every buttery bite has been quietly upgraded with this mushroom magic.

In essence, wherever high fat content is present, there is potential for AkkMore to make a meaningful impact.

From baked goods and desserts to gelato and health supplements, this tiny mushroom strain is ready to revolutionize the food industry.

But how can mushrooms replace animal fat in the first place?

Here is a fun fact: animals store fat for energy, insulation, and protection. Mushrooms—containing less than 3% fat—need to perform the same functions. To achieve this, they have evolved a clever alternative: a structure composed of polysaccharides and water that mimics the texture and behaviour of fat. This is the natural mechanism we are harnessing.

Concerns regarding cost and taste—two primary considerations for consumers—are also addressed.

Encouragingly, only a small amount of AkkMore is needed to deliver results. Its use can even reduce the need for synthetic additives such as emulsifiers and thickeners. Regarding taste, blind taste tests show that 95% of participants are unable to distinguish between products made with AkkMore and their full-fat counterparts.

In summary, this innovative mushroom strain, AkkMore, represents a promising advancement in the pursuit of healthier, lower-fat foods—without compromising on taste or texture.

 
Figure 1. Effects of different mushroom strains on weight gain in mice fed a high-fat diet. AkkMore strain demonstrated significant reductions compared to other strains.