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Scientific Breakthrough Goes Mainstream: FSN’s “AKKmore” Research Featured on Cable News

INNOVATIONS

In recent years, people have become increasingly conscious of healthy eating, with low sugar and reduced salt becoming everyday habits. As food science advances, many new types of food have emerged in the market, allowing consumers to obtain diverse nutrients from different sources. However, what factors should be considered when choosing these new foods? Can they completely replace traditional ingredients?

 

This article was contributed by HOY TV

Innovative Culinary Attempts at Hotel ICON

Hotel ICON has long been committed to developing a variety of desserts, such as ice cream and cakes, with cream being an indispensable ingredient widely used in desserts and sauces. To cater to the healthy eating trend, Hotel ICON uses a fat substitute—AkkMore™, developed by the Future Food Research Institute of The Hong Kong Polytechnic University, to make desserts. This allows guests to enjoy delicious treats while maintaining a healthy lifestyle.
 
Mr. Ian Lee, General Manager of Hotel ICON:
“Our chef team spent several months repeatedly testing different foods. We didn’t just test the ingredients in desserts; we also thought deeply about how to prepare and pair them best. We even applied them to Western dishes and tasted the products ourselves—we couldn’t tell the difference in flavour."

Advantages and Applications of AKKmore.

By adding AkkMore™, the cream currently used by Hotel ICON contains less fat than regular cream. AkkMore™ is derived from functional polysaccharides extracted from natural mushrooms and is claimed to help reduce fat and calorie content in food, preventing obesity and other metabolic diseases.
 
Dr. Gail Chang, Assistant Professor, Department of Food Science and Nutrition
“Mushrooms are generally low-fat foods, typically containing 0.5% to 3% fat.”
 
Tests show that cream cakes made with the fat substitute can reduce fat content by up to 25%. In terms of application, it can be easily used in both large factories and home kitchens—just mix the powder into the ingredients. Research indicates that AkkMore™ not only improves blood sugar and lipid control but also helps maintain gut microbiota health, further enhancing overall well-being.
 
Dr. Amber Chiou, Associate Head and Associate Professor of Department of Food Science and Nutrition:
“In our experiments, we found that obese mice exhibited anxiety issues, but after consuming our developed formula, their anxiety significantly decreased.”
 
Although fat substitutes are already available in the market, many products have poor texture or contain additives, discouraging consumers. The key focus of PolyU’s AkkMore™ is to maintain natural ingredients, enabling more people to enjoy healthy and delicious food.
 
 
 

 

 

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