IXON talks post-pandemic food safety with FoodNavigator-Asia

In August, FoodNavigator-Asia did a deep dive on food safety in the Asia-Pacific region by interviewing Mars, the Food and Agriculture Organization (FAO) of the United Nations, and a number of innovative startups working on food safety solutions. IXON was one of four startups invited to give comments in the interview.

“With the onset of the pandemic, people are questioning the microbiological safety of the food they consume, especially meat, seafood and ready-to-eat, this applies to not just viruses, but bacteria, parasites, fungi and moulds,”​ says Felix Cheung, founder and CEO of IXON, as reported in the news article. “Our advanced sous-vide aseptic packaging (ASAP) sterilizes food at 60 to 80​°C to kill any microbes before being aseptically packaged in extra virgin olive oil. This will not only help maintain food safety but also flavour and texture.”​

“Mars is aware that global food safety challenges are increasing with existing and emerging threats, exacerbated by climate changes, a growing population, changes in agricultural practices and an increasingly global supply chain,” says Guangtao Zhang, director of Mars Global Food Safety Center in China. “But looking forward, the future of food safety both globally and in APAC will definitely be heavily impacted by technological advances.”

8 月，FoodNavigator-Asia 通過採訪瑪氏、聯合國糧食及農業組織 (FAO) 以及創科公司，深入探討了亞太地區的食品安全問題。 IXON 是獲邀受訪的四家初創公司之一。

IXON 創辦人兼執行董事張文浩先生於採訪中說：「隨著大流行的開始，人們開始擔心食物的微生物風險，尤其是肉類、海鮮和即食食品，他們擔心的不僅是病毒，還有細菌、寄生蟲、真菌和黴菌。 我們先進低溫真空無菌包裝 (ASAP) 技術可在 60 至 80 °C 的溫度下對食物進行消毒，以及殺死所有微生物，然後再將其無菌包裝在特級初榨橄欖油中。這不僅有助於保持食品安全，更有助於保持食物風味。」

瑪氏全球食品安全中心中國區主任張廣韜說：「瑪氏意識到，隨著現有和將會出現的微生物威脅，全球食品安全正面臨挑戰，而氣候變化、人口增長、農業革新和全球化供應鏈更加劇了這一挑戰。但展望未來，全球和亞太地區食品安全肯定會受到科技進步影響。」