PolyU Researchers Develop Novel Fungus-Based Fat Replacer AkkMore™ to Prevent Obesity and Boost Gut Health
A research team led by Dr Gail CHANG Jinhui, Core Member of the Research Institute for Future Food (RiFood) and Research Assistant Professor of the Department of Food Science and Nutrition (FSN) at PolyU, along with Prof. Amber CHIOU Jiachi, Associate Director and Associate Professor from RiFood and Associate Head of FSN, has successfully developed AkkMore™, a novel fungus-based fat replacer. This product is effective in preventing obesity and metabolic diseases, enhancing gut health, modulating immune response and relieving anxiety. The research team has extracted the functional component of AkkMore™ from natural fungus to develop the replacer.
Employing the thickening, emulsifying and stabilising properties of AkkMore™, the team has developed Cream Mate and Butter Mate, two AkkMore™-based fat substitutes. These substitutes can be used in conjunction with traditional cream and butter to reduce the respective amounts of cream and butter used in desserts or pastry. Not only do the substitutes decrease the fat and calorific content of food while maintaining the quality of taste and texture, but they also significantly extend the shelf life of cream-based and butter-based products. In the long run, this could lead to reduced consumption of dairy products and food waste, reducing carbon emissions and increasing profitability of production.
Dr CHANG partnered with Prof. CHIOU and Prof. Jimmy JIN Yong, Assistant Dean and Associate Professor from the Faculty of Business, to establish Bo InnoHealth Biotechnology Company Limited, a start-up focusing on functional food development. The start-up has received generous support from the PolyU Tech Launchpad Fund and multiple angel funds. It hopes to further raise tens of millions Hong Kong dollars for the registration of patents and brands of healthcare products, as well as for a clinical test.
The PolyU-supported start-up has applied the AkkMore™ formula and engaged in collaborations. The start-up has collaborated with GREEN at Hotel ICON and infused Cream Mate in gelato and cheese foam tea to launch three afternoon tea sets, including the "Floral Fruit Harmony 3-Course Afternoon Tea" served from early March until early May 2025. The start-up has also teamed up with Pacific Coffee to unveil the "Coffee Frozen Confection", gelato made with the Cream Mate substitute.
Examples of products offered under the AkkMore™ brand or prepared for upcoming collaboration are cookies, mooncakes and pineapple cakes. They are all made with Butter Mate.
