IXON to speak about room-temperature food preservation on Agrifood Conversations

Food preservation is a complex science. Either you are leveraging chemical preservatives to maintain freshness over time, or you are sacrificing things like taste and texture. Canning, for example, involves high heat for sterilization and flavors sometimes get lost. IXON has overcome all these limitations through the development of a ground-breaking technology called advanced sous-vide aseptic packaging (ASAP) that promises to lock in the fresh taste of meat, fish and seafood at room temperature for up to two years.

This week, IXON’s founder and CEO Felix Cheung is due to speak about the science and business opportunities surrounding ASAP on Agrifood Conversations, a webinar series sponsored by iSelect Fund, the Yield Lab Institute, the Van Trump Report, and the FamilyFarms Group. Titled “Ship and Store Foods at Room Temperature, Without Preservatives,” the webinar will take place on Thursday 6 May at 4pm EST. Interested parties may attend the event freely by registering here.

食物保存是一門複雜的科學，你要麽就使用防腐劑來保持新鮮度，要麽就犧牲諸如味道或質地之類的東西。就好像罐頭食物，因為製作食物時會用到較高溫度，所以味道和肉質很容易流失。 IXON公司通過開發一項名為「先進低溫真空無菌包裝」（ASAP）的突破性技術，克服了這些限制。該技術有望將肉、魚和海鮮的鮮味鎖住，並在室溫下保存長達兩年之久。

本週IXON的始創人兼行政總裁張文浩先生將在Agrifood Conversations網絡研討會上講解有關ASAP的科學和商業契機，此網絡研討會是由風險投資公司iSelect Fund、Yield Lab Institute、Van Trump Report和FamilyFarms集團聯合贊助，主題為「不使用防腐劑卻能夠在室溫下運輸和儲存食物」，將於5月6日星期四美國東部標準時間下午4時舉行。有興趣人士可以在這裡註冊免費參加活動。