Can you believe that pudding will no longer be fattening?

Recently, a "Lucky Pudding" developed by a junior student in Zhejiang Gongshang University is popular with girls for its special property of no fattening, easy digesting and super delicious.

In fact, it is the sugar rather than water which is the main component of puddings that threatens people’s health. Therefore, the "Lucky Pudding" by developed by students in the College of Food Science and Biotechnology and Environmental Engineering of Zhejiang Gongshang University perfectly solves the problem. Meanwhile, the creation placed second in the CAPINNO global food and beverage business challenge.

Wang Weiliuxu is one of the members of the development team for "Lucky Pudding", which consists of five undergraduate students from Zhejiang Gongshang University.

The team experimented repeatedly on the formula of the compound functional sugar to replace sucrose and finally succeeded in making out the "Lucky Pudding" which reduced the calories while retaining the taste. 

The Pudding is not only healthy but also special in appearance. It is in the shape of Yinyang, painted in black and white. A "Lucky Charm" is posted on the jar by which buyers can scan with phones to find their "luck".

After four months of pre-selection and elimination, the "Lucky Pudding" went through the first round, the second round, and the final round. At present, it has been basically perfect with incubation on the market being close at hand.

In addition to the award of "Lucky Pudding", "Hehuan" from another teamwork of Wang Yiliuxu's also won the shortlist award in the competition. Looks like a budding lotus, this is a high-end lotus cake about Hangzhou special refreshment, beautiful and lively. As long as one presses the button, it can vividly simulate the opening motion of lotus.

CAPINNO global food and beverage business challenge is initiated by Foodaily Innovative Startup Accelerator, "Capinno Creation +" together with Yuanxun fund, American and Chinese food universities, design and art experts, food industry giants, well-known technology service companies, etc. to practice overall design innovation as well as open innovation, exploring innovative products and concepts to cope with consumption upgrading with the rising of the post-90s generation.

(Compiled by Xu Yuhong)