AkkMore™, a novel formula of fat replacer developed by the Research Institute for Future Food (RiFood), has been used in the production of low-fat food products including low-fat ice cream of 3% fat content.
The innovation was developed by the team led by Dr Gail CHANG Jinhui, RiFood Core Member, and was awarded silver medal at the 2022 Special Edition of the Geneva International Exhibition of Inventions. AkkMore™ is produced from natural fungal sources, and has been tested for its effectiveness in bringing a number of health benefits, including preventing obesity and other metabolic diseases, enhancing gut health, modulating the immune response, and reducing anxiety.
The research team is now working on “Cream Mate”, an AkkMore™-based cream substitute. Cream Mate enables cream products to contain less fat, to be able to be frozen for long time, and to extend shelf-life while holding sensory appeal comparable to traditional cream. The use of Cream Mate helps reduce calorie and the consumption of dairy products in the desserts, as well as the amount of food waste due to expiration. This helps food producers to make their production more sustainable and economical.
In addition, RiFood is collaborating with Hotel ICON on the use of Cream Mate in preparing reduced-fat desserts to be served on the hotel regular menus, which are available starting on 1 March.
| Research Units | Research Institute for Future Food |
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