In this episode, Felix Cheung, the founder of IXON Food Technology, joins us from Hong Kong to discuss his revolutionary sous-vide aseptic packaging (ASAP) technology that allows meat to stay safe at room temperature for up to two years. In the news, we discuss the House of Commons Agriculture report on the grocery industry and food inflation, what's coming from the Competition Bureau, Loblaw checking receipts, a new Shrinkflation database by the CBC and a new food fraud report from the CFIA
In this episode, Felix Cheung, the founder of IXON Food Technology, joins us from Hong Kong to discuss his revolutionary sous-vide aseptic packaging (ASAP) technology. Cheung's interest in food technology stemmed from a passion for food and technology. He explained that the inspiration behind starting IXON Food Technology was to develop ASAP technology, which enhances sous-vide cooking.
Sous-vide cooking involves vacuum-sealing food and cooking it at precise temperatures. The ASAP technology takes it further by allowing the meat to stay safe at room temperature for up to two years. Cheung shared insights into how the technology works and its implications for food safety and preservation. Cheung envisions ASAP technology as a transformative force in the future of food preservation and distribution. The ability to extend shelf life and maintain food safety at room temperature can revolutionize the industry.
In the news, we discuss the House of Commons Agriculture report on the grocery industry and food inflation, what's coming from the Competition Bureau, Loblaw checking receipts, a new Shrinkflation database by the CBC…( https://ici.radio-canada.ca/info/2023/reduflation/base-donnees-produits-aliments-epicerie-formats-taxes/) and a new food fraud report from the CFIA
CFIA collected 844 targeted samples to detect specific types of misrepresentation. The following percentages of analyzed samples were found to be satisfactory:
fish 92.7%
honey 77.5%
meat 99.1%
olive oil 86.9%
other expensive oils 64.3%
spices 90.8%
Lastly, we talk about the new RBC report that says high food prices are here to stay because of climate change and labour shortages…really…what about innovation?
Lobster Photo by Daniel Norris on Unsplash
About Felix
Felix Cheung is the founder and CEO of IXON, a Hong Kong-based company specializing in food preservation. He and his classmate-turned-business partner Elton Ho invented a technology called advanced sous-vide aseptic packaging (ASAP), which enables the storage of fresh meat and seafood at room temperature for up to two years. Felix has a doctorate degree in plasma physics from University of Sydney and a master degree in food analysis and food safety management at Hong Kong Baptist University. He has formerly worked as a science editor at Nature magazine for seven years.
For more information regarding IXON, please visit https://www.ixon.com.hk
For more information on how ASAP works, please visit https://www.youtube.com/watch?v=m3loU3YPViM
About Us
Dr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph’s Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.
He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.
Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre’s Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.
About Michael
Michael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.
Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.
Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.
Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.
Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America