Ming Pao Weekly Highlights IXON's Revolutionary Food Preservation Technology

In a feature published just six days ago, Ming Pao Weekly spotlighted IXON, a Hong Kong startup revolutionizing food preservation. The article follows founder and CEO Felix Cheung's recent presentation at the Food Tech Symposium, part of the Hong Kong Food Expo held on August 15, showcasing IXON's groundbreaking approach to extending food shelf life.

Cheung and his co-founder Elton Ho have developed the Advanced Sous-vide Aseptic Packaging (ASAP) technology, capable of preserving food at room temperature for up to two years. This innovation promises to significantly reduce food waste and energy consumption in the supply chain.

A standout application of ASAP technology is its treatment of Wagyu beef (top image, without marinate; bottom image, with marinade). The Ming Pao Weekly article details how IXON can precisely process the beef at 55 degrees Celsius, resulting in a product that appears raw but has actually been thermally treated. This process not only ensures food safety but also maintains the beef's premium texture and flavour, even after extended periods at room temperature.

The feature explains that ASAP is a low-temperature sterilization method, preserving food quality better than traditional high-temperature retort methods. Beyond Wagyu beef, the technology has shown promising results with a variety of foods, including Sichuan-style fish with pickled mustard green, barbeque chicken wings, potato and pumpkin salads, egg fried rice, noodles and pasta.

Cheung revealed that the technology is currently in the process of patent application. He also highlighted how ASAP can be applied to popular dishes like Sichuan-style fish with pickled mustard greens, using pH control and natural fruit acids to prevent fish spoilage while enhancing flavor and texture.

IXON's innovation comes at a crucial time for the food industry, which is under pressure to develop sustainable solutions. The article points out that ASAP technology could have a significant impact on the growing pre-prepared meals market in mainland China, offering a way to extend food shelf life without compromising quality.

The Ming Pao Weekly feature underscores how this local Hong Kong startup is addressing global challenges in food preservation and distribution, potentially reshaping the future of food production and consumption.

《明周》早前刊登專題文章,深入探討本地初創企業IXON Food Technology的革命性食品保鮮技術。該報道緊接創辦人兼行政總裁張文浩於8月15日香港美食博覽會食品科技研討會的演講後發表。

張文浩聯同聯合創辦人何耀權開發出「先進真空低溫烹調無菌包裝」(ASAP)。該技術能使食品在室溫下保存長達兩年,有望大幅減少食物浪費及供應鏈能源消耗。

報道重點介紹了ASAP技術在和牛處理上的突破性應用（上圖為未經醃製,下圖則為經過醃製）。IXON能將和牛精確加熱至55度,外觀維持生肉狀態,實則已完成熱處理。此工序不僅確保食品安全,更能在長期室溫儲存後仍保持和牛的優質口感及風味。

文章指出,ASAP作為低溫殺菌方法,較傳統高溫殺菌更能保存食品品質。除和牛外,該技術亦適用於多種食品,包括四川酸菜魚、燒雞翼、薯仔及南瓜沙律、蛋炒飯、麵食等。

張文浩透露,ASAP技術目前正在申請專利。他特別強調該技術在處理四川酸菜魚等popular菜式上的潛力,透過pH值控制及天然果酸運用,不僅防止魚肉變質,更能提升口感及味道。

《明周》指出,IXON的創新技術適時回應了食品業對可持續發展的迫切需求。文章分析ASAP技術或將在中國內地快速增長的預製菜市場中發揮重要作用,在延長保質期的同時維持食品質素。

該專題突顯了這間本地初創企業如何應對全球食品保鮮及分銷挑戰,可能徹底改變未來食品生產及消費模式。