News

RiFood’s Local Delicacies Shine at the FarmFest 2026

RiFood in collaboration with the Agriculture, Fisheries and Conservation Department, developed a variety of creative local snacks that were sold at the FarmFest2026 and received overwhelming support from the public! ✨Popular snacks included: 🐟 Shake Shake Fried Siu Mai 🐟🥢 Premium Reservoir Carp Siu Mai 🍡😋 Threadfin Fish Balls 🥪🥚 Healthy Fresh Fish Luncheon Meat Sandwich 🍲 Papaya & Peanut Reservoir Bighead Carp Soup 🍅 Tomato & Potato Reservoir Carp Soup 🍄🧀 Cheese-Baked Local Portobello Mushrooms 🍮🐟 Fish Scale Collagen Jelly The carnival also featured a special exhibition area showcasing RiFood’s contributions to modern and sustainable aquaculture technologies and modern cultivation technologies, allowing the public to learn more about the latest developments in the local agricultural and fisheries industry. RiFood will continue to develop locally inspired agricultural and fisheries processed products and precision agriculture solutions, enhancing overall industry efficiency and strengthening its ability to adapt to environmental changes.

Delegation from the Environment and Ecology Bureau and the Centre for Food Safety Visits the Research Institute for Future Food

On 7 November 2025, Mr Anthony LI, JP, Deputy Secretary for Environment and Ecology (Food)2, and Dr Christine WONG, JP, Controller of the Centre for Food Safety, led a delegation to visit The Hong Kong Polytechnic University’s Research Institute for Future Food (RiFood). Prof. CHEN Qingyan, Director of the PolyU Academy for Interdisciplinary Research (PAIR), opened the visit by introducing PAIR’s mission and highlighting how interdisciplinary research and innovation can deliver impactful solutions to pressing societal challenges. Following this, Prof. WONG Ka-hing, Director of RiFood, along with Associate Directors Prof. Amber CHIOU and Prof. Kevin KWOK, presented RiFood’s latest research achievements and technological innovations. The delegation also visited RiFood’s research laboratories, where they learned about precision hydroponics and food waste upcycling. The visit concluded with a tasting session featuring precision-grown hydroponic salad vegetables, showcasing the potential of sustainable urban agriculture.  

RiFood Participates in Exchange Luncheon with Environment and Ecology Bureau and Federation of Hong Kong Industries

On 5 November 2025, Research Institute for Future Food (RiFood) was honored to attend a luncheon hosted by Ms Irene YOUNG, JP, Permanent Secretary for Environment and Ecology (Food), alongside representatives from the Federation of Hong Kong Industries (FHKI). During the luncheon, Prof. Wong Ka-hing, Director of RiFood, together with Associate Directors Prof. Amber CHIOU and Prof. Kevin KWOK, showcased the institute’s innovative research achievements and latest developments. They also engaged in in-depth discussions on fostering close collaboration among the five sectors—Government, industry, academia, research, and investment—to drive Hong Kong’s future food industry toward new milestones. RiFood looks forward to deepening partnerships with industry stakeholders, actively promoting the translation of research outcomes into practical benefits, and contributing to the well-being of society.

Delegation from the Environment and Ecology Bureau and Agriculture, Fisheries and Conservation Department Visits Research Institute for Future Food

Ms Irene YOUNG, JP, Permanent Secretary for Environment and Ecology (Food), and Mr LAI Kin-ming, Mickey, JP, Director of Agriculture, Fisheries and Conservation, led a delegation to visit PolyU’s Research Institute for Future Food (RiFood) on 30 September 2025. Prof. Wing-tak Wong, Deputy President and Provost of PolyU; Prof. Ka-hing Wong, Director of RiFood; and Prof. Kevin Kwok, Associate Director of RiFood, warmly welcomed the delegation and introduced them to RiFood’s cutting-edge research and recent innovations. The visit continued at the SUGA Research Laboratory for Sustainable Urban Green Agriculture, where the delegation explored novel nutrient biofortification technologies designed to combat insufficient calcium, iron, and iodine intake in the local community. The experience concluded with a tasting session featuring precision-grown hydroponic salad vegetables.

PolyU and AFCD sign MOU to advance sustainable development of Hong Kong's agriculture and fisheries through technological innovation

The Hong Kong Polytechnic University (PolyU) and the Agriculture, Fisheries and Conservation Department (AFCD) signed a Memorandum of Understanding (MoU) on 22 September 2025 to explore collaborative opportunities in the development and application areas of technological innovation for agriculture and fisheries, with both parties working together to promote the sustainable development of the local agriculture and fisheries industries, injecting new impetus into the industries. Witnessed by Prof. WONG Wing-tak, Deputy President and Provost of PolyU, and Mr Mickey LAI, Director of Agriculture, Fisheries and Conservation, the MoU was signed by Prof. WONG Ka-hing, Director of the Research Institute for Future Food and Professor of the Department of Food Science and Nutrition of PolyU, and Mr Patrick LAI, Deputy Director of Agriculture, Fisheries and Conservation. The MoU establishes a framework for collaboration between PolyU and the AFCD over the next five years to jointly advance innovative development initiatives for the agriculture and fisheries industries, enhancing the quantity, quality, and value of local agricultural and fisheries products. This includes stepping up efforts to develop local characteristics of processed agricultural and fisheries products and precise agriculture solutions, thereby improving the industries' overall efficiency and resilience to environmental changes. Prof. WONG Wing-tak said in his speech that PolyU has been committed to innovation in food science over the years, transforming research outcomes into practical applications. This collaboration will lay a solid foundation for the long-term sustainable development of local agriculture and fisheries industries. With cutting-edge technologies empowerment as the core, the development and application of relevant technologies will help the agriculture and fisheries sectors enhance competitiveness and address various challenges. Speaking at the ceremony, Mr Mickey LAI expressed his anticipation for this collaboration to enhance the quality and innovation of local agricultural and fisheries products, promoting an efficient and sustainable development in the agriculture and fisheries sectors. Technology will truly become the core driver for high-quality development of Hong Kong's agriculture and fisheries industries, injecting new momentum into local agriculture and fisheries industries and promoting a healthy and sustainable food culture. Online coverage: Bastille Post - https://polyu.me/3I8KrFy Sina HK - https://polyu.me/4pG0xYa

Prof. Wong Ka-hing has been elected as the Election Committee Member (Agriculture and Fisheries Subsector)

Prof. WONG Ka-hing, Director of the Research Institute for Future Food (RiFood), was elected as member of the Election Committee’s Agriculture and Fisheries Sub-sector after winning the Election Committee Subsector (ECSS) By-election 2025 held on 7 September 2025. Prof. Wong also currently holds various public and organisational appointments, serving as Member of the Advisory Council on Food and Environmental Hygiene of the Environment and Ecology Bureau of The Government of HKSAR; Vice-Chairman of the Expert Committee on Food Safety, Food and Environmental Hygiene Department, HKSAR; Committee Member of the Advisory Committee on Sustainable Fisheries Development Fund, Agriculture, Fisheries and Conservation Department, HKSAR; and Governing Board Member of the Hong Kong Organic Resource Centre. Full list of election results: https://www.elections.gov.hk/ecss2025by/eng/results_s3.html Online coverage: Ming Pao Daily News - http://polyu.me/3VpCU8l (Chinese only)

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)