News

Associate Director of RiFood Introduces New Mushroom-Based Fat Replacer AkkMore™ and Discusses Regulation of Future Foods on HOY TV

Professor Amber CHIOU, Associate Director of RiFood, along with core member Dr Gail CHANG, were recently interviewed on HOY TV’s program “InnoAction”, where they introduced their team’s newly developed mushroom-based fat replacer, AkkMore™. This innovative fat alternative has been shown to help prevent obesity and other metabolic disorders, enhance gut health, regulate immune responses, and reduce anxiety. When used in dessert preparation, AkkMoreTM can be blended with traditional cream to significantly reduce fat and calorie content while maintaining desirable texture and mouthfeel. Given that novel foods are expected to become a major trend in the future food market, Professor Kevin KWOK, also Associate Director of RiFood, commented during the interview that whether new regulations are needed for such foods depends on the ingredients used and whether new production methods are involved. Online coverage: HOY TV - https://www.i-cable.com/%e6%96%b0%e8%81%9e%e8%b3%87%e8%a8%8a/380837/%E6%99%BA%E5%89%B5%E6%9C%AA%E4%BE%86-%E6%96%B0%E9%A3%9F%E6%9D%90-%E6%96%B0%E5%81%A5%E5%BA%B7 (Ep. 33) (12:24 - 22:55)

Chief Secretary for Administration Visits RiFood's Booth at the Food Expo PRO 2025

On August 15, Chief Secretary for Administration Mr. Chan Kwok-ki visited the Food Technology R&D Zone at the Food Expo and sampled mooncakes and ice cream made using AkkMore™, a patented mushroom-based fat substitute technology developed by PolyU. In addition, members of RiFood introduced him to "mushroom coffee", created using proprietary advanced extraction technology. Online coverage: i-Cable - http://polyu.me/46Y37BR AP - https://polyu.me/3Jyh8w6 Hotel Magazine - https://polyu.me/4lxVipY Sina HK - http://polyu.me/3Jig4MQ

Ezaki Glico Co., Ltd. Delegation Visits Research Institute for Future Food

A distinguished delegation of Ezaki Glico Co., Ltd. led by Amb. George HARA, Group Chairman and CEO of DEFTA Partners and Mr. EZAKI, President & CEO of Ezaki Glico Co., Ltd. visited Research Institute for Future Food (RiFood) on 22 July 2025 to explore potential research collaboration opportunities. The delegation was warmly welcomed by Prof. Wing-tak WONG, Deputy President and Provost of PolyU; Prof. Ka-hing WONG, Director of RiFood; Prof. Amber CHIOU and Prof. Kevin KWOK, Associate Director of RiFood; and Dr Gail CHANG, Core Member of RiFood at Hotel ICON. Both parties have a very fruitful discussion and enjoyed a special menu using food ingredients developed by RiFood members during the lunch meeting. After the meeting, Prof. Ka-hing WONG provided an overview of RiFood to the delegation followed by a lab tour at PolyU campus. Besides, Prof. Amber CHIOU and Dr Gail CHANG introduced AkkMoreTM and shared the related food products with the guests.

Summer Food Safety Alert – Pre-made Sushi Rice

A recent investigation by "City Focus" revealed that chain sushi restaurant left pre-made sushi rice outside the refrigerator for over 16 hours without temperature control. Prof. Amber Chiou, Association Director of RiFood, interviewed by HOY TV, emphasized that the handling method of the sushi rice is inappropriate. If bacteria proliferate, their toxins cannot be eliminated even with high-temperature cooking. Staphylococcus aureus and Bacillus cereus are the most common foodborne pathogens that are associated to rice products. The toxins produced by these pathogens cannot be 100% eliminated through heating. Prof. Chiou advises consumers to check the condition of sushi rice before eating. If the rice is too dry or stringy, it may have been stored too long or have excessive bacterial growth, and avoid eating it. Let’s stay alert to food safety and protect our health! Online coverage: https://hoy.tv/title?id=9444&title=%E4%B8%80%E7%B7%9A%E6%90%9C%E6%9F%A5 (episode 791) (00:37-10:40)

PolyU and Soy-Sky FarmTech establish joint laboratory for innovative soy research and functional food development

The Hong Kong Polytechnic University (PolyU) and Soy-Sky FarmTech Company Limited (Soy-Sky FarmTech) have announced the establishment of the PolyU-Soy-Sky FarmTech Joint Laboratory for Innovative Soy Research and Functional Food Development (the Laboratory). The Laboratory is dedicated to advancing research on soy-based functional foods and promoting the translation of sustainable agricultural technologies. The donation ceremony for the Joint Laboratory was held on 10 July on the PolyU campus, where Prof. Jin-Guang TENG, President of PolyU, and Mr Kenneth TING, Chairman of Soy-Sky FarmTech, exchanged commemorative souvenirs. Other distinguished guests in attendance included Ms Clara CHAN, Chief Executive Officer of the Hong Kong Investment Corporation Limited (HKIC), members of PolyU senior management and scholars, Soy-Sky FarmTech senior management, shareholders and industry partners. In his welcoming remarks, Prof. Jin-Guang Teng highlighted PolyU’s commitment to research and innovation, noting that the University’s Research Institute for Future Food (RiFood) conducts impactful, cutting-edge research in food science and human health. He remarked that the establishment of the Laboratory not only demonstrated PolyU’s recognised research strengths in food science and human health but also underscored the importance of industry-academia collaboration in promoting national food security, advancing sustainable agricultural development and supporting national strategies. He also stated that PolyU and Soy-Sky FarmTech would leverage their respective strengths to contribute to food technology innovation in Hong Kong, as well as to national food security and agricultural modernisation. Mr Kenneth Ting stated that the establishment of the Laboratory provided strong support and opportunities for the company to expand into soybean value chain downstream businesses beyond its existing upstream operations. He expressed hope that, through collaboration with PolyU RiFood, innovative soybean products could be developed. He also looked forward to leveraging Hong Kong’s agricultural technology and food innovation capabilities to create a “Hong Kong Soybean Story” from laboratory to dining table and showcasing Hong Kong’s unique advantages in these sectors and contributing to national food security and sustainable development. In her speech, Ms Clara Chan expressed her anticipation that the strong collaboration between PolyU and Soy-Sky FarmTech would bring together more resources and talent in the field of agricultural technology, resulting in fruitful research outcomes. HKIC looks forward to the Laboratory’s research achievements and will actively promote the commercialisation, implementation and internationalisation of these outcomes, enabling Hong Kong’s innovations and solutions to benefit the world. Through interdisciplinary collaboration, the Laboratory will conduct innovative research on soybeans and food development, support the industry in developing novel soy-based functional foods and related sustainability, and foster a “Healthy Eating and Sustainable Living” culture. PolyU and Soy-Sky FarmTech aim to jointly advance the Nation’s agricultural and food technology sectors, extend research achievements to Belt and Road countries, and work together to build a healthier and greener future.     Prof. Jin-Guang Teng (left) presented a commemorative souvenir to Mr Kenneth Ting (right).   Mr Kenneth Ting (right) presented a commemorative souvenir to Prof. Jin-Guang Teng (left). Online coverage: Mirage News - https://polyu.me/3UhF3C8 Hong Kong Commercial Daily - https://polyu.me/4nWDgAk MeetHK - https://polyu.me/4542ULQ Toutiao - https://polyu.me/3UrlhnP  

RiFood member conducts a survey finds nearly half of online diet tips are false

Prof. Kenneth LO Ka-hei, Member of the Research Institute for Future Food (RiFood), collaborated with the HKNA and Hong Kong Metropolitan University to conduct a survey on the sources of nutrition knowledge and dietary intake of over 900 Hong Kong residents. The survey found that nearly 40% of participants had tried at least one popular diet, with intermittent fasting being the most common choice (51%), followed by low-carbohydrate diets (43%). While over half of the participants learnt nutrition information from online media, the random survey has found over 40% of nutrition advice circulating online to be scientifically misleading. Prof. LO, noted that the findings reflect Hongkongers’ growing emphasis on healthy eating and their willingness to explore different dietary approaches to improve their health. The findings have highlighted the challenges faced by nutrition professionals in addressing the overwhelming amount of false health information online. Online coverage: TVB - https://polyu.me/4j5XhR5 Now TV - https://polyu.me/43CRRZe i-Cable - https://polyu.me/3ScQ5YC CRHK - https://polyu.me/43mCbIk The Standard - https://polyu.me/3FgJqcO Oriental Daily News - https://polyu.me/4k2cc09 Ming Pao Daily News - https://polyu.me/4kbgCBN Sing Tao Daily - https://polyu.me/4j6mFq5 am730 - https://polyu.me/3He4O2Y Headline Daily - https://polyu.me/4knqbx9 Ta Kung Pao - https://polyu.me/4kKKULN Wen Wei Po - https://polyu.me/3F0LJRn Dot Dot News - https://polyu.me/3H1Xnfh Lion Rock Daily - https://polyu.me/3ZesMSb Orange News - https://polyu.me/3FcLsLe Kin Liu - https://polyu.me/4mtOjjJ  

RiFood and FSN co-organises the FSN Research Salon entitled “From Waste to Wonder: Innovating with Food Materials and Beyond”

Research Institute for Future Food (RiFood) recently co-organised a FSN Research Salon with the Department of Food Science and Nutrition (FSN), diving into the captivating theme “From Waste to Wonder: Innovating with Food Materials and Beyond” The event was graced by leading experts in sustainable development, who shared invaluable insights into the intricate landscape of waste disposal. Their contributions have significantly enriched our understanding of this dynamic field. We hope that all participants not only enjoyed the event but also had an enriching experience uncovering the latest insights in waste disposal. Your presence and active participation were crucial to the success of this gathering. Thank you to everyone who joined us and contributed to making the event a success. We look forward to your continued support and participation in future endeavours.

RiFood’s Recent Engagement Activities on “Precision Hydroponics” Gain Huge Popularity!

Hydroponics is an innovative agricultural method for sustainable food production. In collaboration with the Campus Facilities and Sustainability Office (CFSO), Research Institute for Future Food (RiFood), has recently organized engagement activities on Precision Hydroponics in PolyU campus and gained huge popularity: (1) Sharing + Tasting Session Participants learned how Precision Hydroponics can significantly biofortify vegetables with calcium and reduce carbon footprint using our patented green technology. More importantly…everyone enjoyed our yummy calcium-rich hydroponic vegetables after the sharing session!! (2) DIY Planting Workshop Participants fully engaged in all three DIY planting workshops and successfully grew their own butter lettuce in just 21 days!! Everybody was so happy to harvest and bring their own vegetables back home!! Yeah!! Do you want to experience the Precision Hydroponics in our PolyU campus?? Registration for June and July 2025 sessions is now open!! Don’t miss out the opportunity and sign up here: https://forms.office.com/r/6GBqHJ7rHs Join us to contribute carbon neutrality in our PolyU campus!! 🌍

RiFood and HKNA co-organises the Academic Seminar - HK2020 Growth Charts and Childhood Obesity

Collaborated with Hong Kong Nutrition Association (HKNA), Research Institute for Future Food (RiFood) successfully co-organised the Academic Seminar – “HK2020 Growth Charts and Childhood Obesity” at PolyU campus on 14 March 2025. The seminar brought together over 60 dietitians, nutritionists and students studying in Food Science & Nutrition. Dr Leung Suk Fong, Sophie, Clinical Associate Professor (honorary) of Department of Paediatrics, Faculty of Medicine, The Chinese University of Hong Kong, delivered an interesting and enlightening talk on the topic “HK2020 Growth Charts and Childhood Obesity”. She highlighted the causes of children obesity in Hong Kong, and advocated for a more plant- based diet as a preventive measure. We look forward to further collaboration between RiFood and HKNA in public education and promotion, facilitating the development of a healthier communities and a brighter future for the next generation.

DoRiFood shares food waste-derived 3D printing material in short film “Carbon Revolution in China”

Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood), was featured on the short film “Carbon Revolution in China”. He introduced the food waste-derived 3D printing material developed by his team. The material is made from the upcycling of spent coffee grounds, combined with polylactic acid. This process not only reduces carbon footprint but also demonstrates the vast potential for waste reuse. The short documentary film produced by the Hong Kong Coalition features efforts in mainland China and Hong Kong aimed at carbon reduction and energy saving, telling good stories of the Nation’s advances towards its “dual carbon” goals. Online coverage: Ta Kung Pao - https://polyu.me/4iqRjei (06:00 - 07:22) Wen Wei Po - https://polyu.me/4bJX0Bs (06:00 - 07:22) Bastille Post - https://polyu.me/4bLYBXm (06:00 - 07:22)