IXON featured in the latest issue of WIRED Japan

We have just been notified by the editor of WIRED Japan that IXON has been featured in their latest food-centric issue titled “FOOD: re-generative”. Published on 13 March, the special issue looks at the prospects of regenerative agriculture and explores the various possibilities of consuming food without intervening or increasing the burden on nature.

In particular, IXON’s advanced sous-vide aseptic packaging (ASAP) technology was covered in the article titled “ONE THIRD” wherein contributing editors Asuka Kawanabe and Ryu Kishimoto wrote, “IXON's ASAP technology enables meat, fish and onsen eggs that have been cooked around 60–80 °C to be stored at room temperature for up to 2 years. Since the sterilization temperature is lower than that of canned food, taste, texture and nutritional value of the ingredients are maintained; and the energy used in the manufacturing and storage process can be reduced by 80% compared to frozen foods.”

First published in the United States in 1993, WIRED is one of the world’s most influential magazines on technology, culture, science and business. The publication is best known for its amazing photoshoots, design and visual representation. WIRED Japan is one of the best-selling spin-offs from the flagship title, followed by WIRED UK, WIRED Italia and WIRED Germany.

WIRED Japan的編輯剛剛通知我們，IXON已在其最新一期以食物為中心的特刊號「 FOOD：re-generative」中出現。該特刊於3月13日出版，著眼於再生農業的前景，並探討在不干預或增加自然負擔的情況下食用食物的各種可能性。

在題為「 丟棄了的三分之一」的文章中，特約編輯川鍋明日香和岸本龍重點介紹了IXON的先進低溫真空無菌包裝（ASAP）技術。他們寫道：「 IXON的ASAP技術可以使約攝氏60至80度煮熟的肉、魚和溫泉雞蛋在室溫下存儲最多2年。由於殺菌溫度低於罐頭食品所使用的，因此可以保持成分的味道、口感和營養價值；與冷凍食品相比，ASAP可減少製造和存儲過程中使用的能源80％。」

WIRED於1993年在美國首次發行，是世界上最有影響力的科技、文化、科學和商業雜誌之一。該出版物以超美照片、設計和視覺表達而聞名。 WIRED Japan是旗艦刊衍生的最暢銷產品，其次是WIRED UK、WIRED Italia和WIRED Germany。