Hong Kong Polytechnic University has just dropped a bombshell on the food industry with AkkMore, a fungi-derived fat replacer that could change how we eat forever. Designed to lower fat and calorie content in foods while boosting gut health, this fungi fat offers a new way to enjoy our favorite indulgent treats without all of the associated health risks.
The vision behind AkkMore
A team of scientists from PolyU’s Research for Future Food (RI Food) started this project with a focus on addressing the global health challenges caused by high-fat diets, such as obesity and metabolic disorders. Their aim was to create a healthier alternative to traditional fats that could be seamlessly integrated into a variety of foods without compromising taste or texture. After extensive research and testing, the team successfully created a new fat substitute that mimics the rich, creamy texture of traditional fats with a significantly reduced caloric content.
Health benefits
Yet beyond fat reduction, AkkMore was found to positively impact gut microbiota. In animal studies, researchers found that mice consuming the fungi replacement had a healthier gut flora compared to those on a regular diet. A balanced gut is also associated with a lower risk of obesity and metabolic diseases, pointing to AkkMore’s potential in controlling body weight and supporting overall metabolic health.
Additionally, AkkMore also demonstrated potential in regulating immune responses and reducing anxiety, with studies suggesting that the formula could help manage stress and improve overall well-being.
An eco-friendly product
The developers of AkkMore also claim that the product is environmentally friendly. As a non-dairy substitute, it has a significantly higher shelf life than cream-based products.
“By reducing the consumption of dairy products and minimizing food waste, we contribute to reducing carbon emissions and enhancing the profitability of production processes,” the research team noted in a PolyU press release.
From lab to table
Although AkkMore isn’t currently available for direct consumer purchase yet, it has been used to create a low-fat cream substitute called “Cream Mate.” This substitute maintains the taste and texture of traditional cream with a substantially lower fat and calorie content. Hotel ICON in Hong Kong has been using Cream Mate in their reduced-fat soft-serve ice creams and desserts. The total fat content of AkkMore Cream Mate soft serves was less than 3%, and when compared to a conventional soft serve, the fat was reduced by over 80% in less than half the calories.
As AkkMore continues to prove its versatility and benefits, PolyU researchers are now exploring new ways to integrate this fungi-based fat replacer into the food industry. Their current focus is on identifying additional fungal strains that could enhance AkkMore’s health benefits and standardizing production processes to optimize its use in various food products. Hopefully, as a product is further developed, it could soon become available to a wider market, offering a healthier and more sustainable option for consumers around the world.
