agribusinessreview.comJANUARY 20243IXON specializes inadvanced sous-vide aseptic packaging (ASAP), a patent-pending processing/packagingtechnology that allows foods, such as meat, fish, eggs, vegetables and fruits, to be sterilized at 60 to 80 °C.Through sterilization at such low temperatures, food manufacturers can turn perishables, such as a medium-rare steak or poached chicken, into shelf-stable products.For more information, please visitwww.ixon.com.hkSolid componentMeat/vegetables whose surface has been sterilized at 160 to 180 °C and centre has been sous-vide at 60 to 80 °CLiquid componentOil/sauce that has been sterilized at 121 to 135 °CAseptic packagingJuicy, medium-rare centreA REVOLUTIONWhat if we can ship and store food products at room temperature without refrigeration or preservatives for up to two years?
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