IXON Food Technology, Unit 1521, 15/F, Block A, Wah Lok Industrial Centre, 31-41 Shan Mei Street, Fo Tan (2026)

06/09/2026

****Editor's Note: IXON Founder and CEO Felix Cheung recently returned from Japan after participating in the Kickoff Week for the Hokkaido F Village X accelerator. Here, he shares his firsthand experience on why this unique ecosystem is the perfect launchpad for our technology.****

I finally got back to Hong Kong after an incredible two weeks in Japan, and I have to admit, my mind is still buzzing. During the first week, I was in Hokkaido, and I was there for the Kickoff Week of the Hokkaido F Village X (HFX) accelerator. Being chosen as the only Asian startup—and one of just eight out of a massive 245 applicants from 36 countries—was a huge honor for IXON. But honestly, it wasn't until I was actually walking the grounds and meeting the people involved that I truly grasped how special this platform is.

If you haven't heard of HFX, it is operated by Scrum Ventures and Scrum Studio, and it completely breaks the mold of a typical startup incubator. You are not just pitching to mentors; you are sitting across the table from decision-makers at corporate giants like Yamato Holdings, JTB, Tokyu Land, The Hokkaido Bank, NH Foods, and Hokkaido Gas.

And then there is the location itself. The program is based at the Hokkaido Ballpark F Village in Kitahiroshima City. Baseball is essentially Japan's national sport, and this massive 32-hectare site is built around the ES CON FIELD HOKKAIDO. But calling it a "stadium" really doesn't do it justice. It is a brand new, state-of-the-art entertainment complex and a living, breathing mini-city that draws well over four million visitors annually. For a startup, that is an absolute dream. Instead of testing our tech in a sterile lab, we get to stress-test it against massive crowds, unpredictable weather shifts, and real-world logistics.

But it wasn't all just business meetings and pitches! Kitahiroshima City hosted an amazing welcome barbecue party for us, where we even played Suikawari—that classic Japanese game where you put on a blindfold, spin around, and try to smash a watermelon with a stick. The local food scene was a whole adventure of its own. I finally got to try melon soda, sweet corn ice cream, and the famously delicious, hot katsudon at Seicomart, a beloved convenience store chain that you can only find in Hokkaido. To top it all off, on our last evening, we were given tickets to watch the heroes of Hokkaido, the Nippon-Ham Fighters, face off against the Chiba Lotte Marines right inside ES CON FIELD. It was my first live baseball match, and experiencing the roaring energy of the fans firsthand made me truly realize the massive, dynamic scale of this "mini-city."

To help us navigate it all, HFX paired each startup with two to four "buddies." These were local Japanese university students from schools in the vicinity, like Hokkaido University. They were super friendly, incredibly young—mostly freshmen—and so eager to learn about frontier tech and entrepreneurship. Having their infectious energy around made the entire week feel incredibly vibrant.

What truly awakened me to the commercial potential here, though, is how heavily Kitahiroshima City is involved. They are practically betting their entire future on F Village and the power of innovation. Because the local government is so deeply invested, they strip away the usual bureaucratic red tape, allowing Proof of Concept (PoC) projects to happen with incredible speed. Just look at Pontosense, an AI-powered wireless sensing startup from last year's cohort that develops smart radar tech for human presence and vital sign monitoring. The city gave them incredible hands-on support for their PoC, which led to a 100% customer satisfaction rate and gave Pontosense the exact springboard they needed to expand their business across Japan. Seeing that track record makes me incredibly excited for our own pilot.

For a foodtech company like IXON, testing in Hokkaido makes perfect sense. This region is the agricultural heartland of Japan, producing some of the nation's absolute best premium goods. When you think of Hokkaido, you think of world-famous Yubari melons, rich dairy, uni (sea urchin), scallops, salmon, sweet corn, and asparagus. But getting these incredibly fresh, highly perishable foods out of Hokkaido and into global markets requires expensive, energy-guzzling cold-chain logistics.

That is exactly where our Advanced Sous-vide Aseptic Packaging (ASAP) technology comes in. By running our PoC in the dynamic environment of F Village, we can prove how we preserve that incredible Hokkaido freshness at room temperature. We are still a few months away from Demo Day in February 2027, but I cannot wait to dive in. Over the coming months, we will be working closely with Scrum Ventures, Kitahiroshima City, and our corporate partners to run a meaningful, measurable PoC. I truly believe we are on the verge of showing how ASAP can empower Hokkaido’s farmers, transform Japan's exports, and bring sustainable, cold-chain-free food to the rest of the world.

****編者按：IXON 創辦人兼行政總裁張文浩 (Felix) 日前前往日本，參與了 Hokkaido F Village X 加速器計劃的啟動週。在此，他親自撰文分享這趟旅程的所見所聞。****

我終於結束了在日本不可思議的兩週旅程回到香港。說實話，我現在的心情依然非常激動。在第一週，我身處北海道，參與了 Hokkaido F Village X (HFX) 加速器計劃的啟動週。IXON 能夠從 36 個國家、245 家申請企業中脫穎而出，成為今期 8 家入選企業中唯一的亞洲代表，絕對是一項巨大的榮譽。但老實說，直到我親身走進園區、與參與其中的各方代表交流後，我才真正體會到這個平台有多麼獨特。

如果您還沒有聽過 HFX，這個計劃是由 Scrum Ventures 及其子公司 Scrum Studio 營運，它徹底打破了傳統初創孵化器的模式。在這裡，你不是在向導師做簡報，而是直接與雅瑪多控股 (Yamato Holdings)、JTB、東急不動產 (Tokyu Land)、北海道銀行、日本火腿 (NH Foods) 以及北海道燃氣等日本頂尖企業巨頭的決策者並肩而坐、探討合作。

這個計劃的所在地更是令人驚嘆。HFX 以北廣島市的 Hokkaido Ballpark F Village 為大本營。棒球可以說是日本的「國民運動」，而這個佔地達 32 公頃的龐大園區正是圍繞著 ES CON FIELD HOKKAIDO 棒球場而建。但如果只稱它為「棒球場」，那就太小看它了——它實際上是一個全新、世界級的娛樂綜合體，一個每年吸引超過 400 萬人次到訪、充滿活力的「微縮城市」！對於初創企業來說，這簡直是夢寐以求的測試場地。我們不需要在毫無生氣的實驗室裡進行測試，而是可以讓我們的技術在真實世界中，面對龐大的人潮、變幻莫測的天氣以及複雜的物流運作，進行最嚴格的壓力測試。

當然，這趟旅程並不只有嚴肅的商業會議！北廣島市政府特別為我們舉辦了一場超棒的迎新燒烤派對，我們甚至還玩了「打西瓜」（Suikawari）——就是那個蒙著眼睛、原地轉圈，然後憑直覺拿著木棍把西瓜砸碎的日本傳統遊戲。當地的美食同樣是一場大冒險，我終於嚐到了蜜瓜梳打、粟米雪糕，還有在只有北海道才有的連鎖便利店 Seicomart 裡，那款鼎鼎大名的熱騰騰招牌滑蛋豬扒飯。最令人難忘的是，在行程的最後一個晚上，大會特別安排了門票，讓我們親身走進 ES CON FIELD 觀賞「北海道英雄」日本火腿鬥士隊 (Nippon-Ham Fighters) 對陣千葉羅德海洋隊 (Chiba Lotte Marines) 的激烈賽事。這是我人生中第一場現場棒球賽，親身感受著全場球迷震耳欲聾的熱情，讓我真正體會到這座「微縮城市」的龐大規模與無窮潛力。

為了幫助我們更好地融入當地，HFX 還為每家初創企業配對了 2 到 4 位「Buddies」（夥伴）。這些 Buddies 都是來自北海道大學等鄰近院校的日本大學生。他們超級友善，大部分都是剛入學的年輕大一新生，而且對前沿科技和創業充滿了好奇心與熱情。有他們在身邊，讓整個啟動週充滿了不可思議的青春活力。

不過，真正讓我對這裡的商業潛力感到震撼的，是北廣島市政府的深度參與。他們幾乎將整個城市的未來都押注在 F Village 與創新科技之上。正因為當地政府的高度重視，他們打破了傳統的官僚繁文縟節，讓概念驗證 (PoC) 項目得以極速推進。以去年參與計劃的 Pontosense 為例，這是一家專注於研發 AI 無線感測與人體生命體徵監測技術的初創企業。市政府為他們的 PoC 提供了極其落地的支援，這不僅讓他們在測試期間獲得了 100% 的客戶滿意度，更為 Pontosense 在全日本擴展業務提供了完美的跳板。看到這樣的驕人往績，讓我對我們即將展開的試點項目感到無比興奮。

對於像 IXON 這樣的食品科技公司來說，在北海道進行測試是再完美不過的選擇。這裡是日本的農業心臟地帶，出產著全國最頂尖的農產品。一提到北海道，大家腦海中浮現的絕對是享譽全球的夕張哈密瓜、濃郁的北海道牛乳、海膽、帶子、三文魚、清甜的粟米以及蘆筍。然而，要將這些極其新鮮、極易腐壞的食材運出北海道並銷往全球市場，往往需要依賴昂貴且耗能的冷鏈物流。

這正是我們先進低溫真空無菌包裝 (ASAP) 技術的用武之地。透過在 F Village 這個充滿動力的環境中進行 PoC，我們能夠切實證明，我們的技術如何在常溫下完美鎖住北海道食材的極致新鮮。雖然距離 2027 年 2 月的 Demo Day 還有幾個月的時間，但我已經迫不及待想大展拳腳了。在接下來的幾個月裡，我們將與 Scrum Ventures、北廣島市政府以及各大企業合作夥伴緊密合作，開展具實質意義且可量化數據的 PoC 項目。我深信，我們即將向世界展示，ASAP 技術如何賦能北海道的農民、顛覆日本的出口模式，並為全球帶來免冷鏈的可持續食品未來。

04/09/2026

IXON is proud to announce that it has been awarded the prestigious "Future Food Technology Innovation Value Award" at the inaugural Global Unicorn Summit. The award ceremony took place on Monday 24 August at the Hong Kong Convention and Exhibition Centre.

Organized by the Hong Kong Ta Kung Wen Wei Media Group (HKTKWW) in collaboration with the Hong Kong Food Professionals Association (HKFPA) and The Foodtech Hub, the Global Unicorn Summit serves as a premier international platform. The event brought together industry leaders, top-tier investors, over 200 unicorn companies, and highly innovative startups to discuss frontier technological trends, capital matchmaking, and cross-border industrial collaborations, aiming to cement Hong Kong's role as a global innovation and technology hub.

During the "Future Food Science and Technology Innovation Value Forum," Mr. Min Zhidong, representing the co-organizers HKFPA and The Foodtech Hub, delivered a keynote speech highlighting the profound transformation occurring within the industry. He emphasized that the value of future food technology lies in health, sustainability, and economic growth, noting that innovations in new logistics and biological tech are redefining the way food is produced and distributed.

It was within this context of global transformation that IXON was officially presented with its award, recognizing the company as an outstanding enterprise driving disruptive change and demonstrating tremendous market potential. This accolade serves as a powerful validation of IXON's 13 years of relentless research and development.

"We are incredibly honored to receive this award from HKTKWW, HKFPA, and The Foodtech Hub," said Felix Cheung, Founder and CEO of IXON. "This recognition not only validates our technological breakthroughs but also reinforces our shared vision for the city. IXON is committed to helping Hong Kong become a premier advanced food processing hub, empowering premium agricultural exports, and delivering sustainable, cold-chain-free preservation solutions to the world."

IXON 欣然宣佈，於 8 月 24 日星期一假香港會議展覽中心舉行的首屆「全球獨角獸大會」上，成功奪得「未來食品科技創新價值獎」殊榮。

是次大會由香港大公文匯傳媒集團 (HKTKWW) 主辦，香港食品專業協會 (HKFPA) 及香港國際食品科技創新發展有限公司 (The Foodtech Hub) 協辦。大會作為國際頂尖的交流平台，匯聚了眾多行業領袖、頂級投資者、超過 200 家獨角獸企業以及極具潛力的初創公司。各界在此共探前沿科技趨勢，促成資本對接與跨境產業合作，致力鞏固香港作為全球創科樞紐的領導地位。

在「未來食品科技創新價值論壇」上，協辦機構 HKFPA 及 The Foodtech Hub 代表閔志東先生發表主題演講，指出食品產業正邁向深刻變革。他強調，未來食品科技的核心價值在於促進健康、推動可持續發展及帶動經濟增長；而新型物流與生物科技的創新應用，正徹底顛覆傳統食品的生產與配送模式。

在全球食品產業急劇轉型的浪潮中，IXON 憑藉推動業界顛覆性變革的實力及龐大的市場潛力，成功脫穎而出獲大會表彰。此次獲獎，無疑是對 IXON 過去 13 年來堅持不懈、專注研發的最佳印證。

「我們非常榮幸能獲得由大公文匯、香港食品專業協會及 The Foodtech Hub 頒發的獎項，」IXON 創辦人兼CEO張文浩表示。「這份殊榮不僅肯定了我們的技術突破，更堅定了我們對香港這座城市的發展願景。IXON 將繼續致力協助香港打造成為首屈一指的先進食品加工樞紐，助力優質農產品進軍國際，並為全球提供可持續、免冷鏈的食品保鮮方案。」

27/08/2026

On Thursday August 26, IXON was proudly featured on Japan’s national broadcaster, NHK News, during a special segment covering the "Hokkaido F Village X" (HFX) global accelerator program. The evening broadcast showcased IXON's technology as part of its coverage of the eight international startups selected from a highly competitive pool of 245 applicants across 36 countries.

The NHK news segment focused on the real-world applications of IXON's breakthrough preservation technology. During the broadcast, the news anchor detailed how IXON’s specialized process sterilizes food using 160°C heat before immediately sealing it, allowing highly perishable items like meat and vegetables to be safely stored at room temperature for approximately two years.

To showcase the real-world results of this technology, the NHK reporter sampled IXON's ambient fresh fruit corn on camera. Upon tasting it, he enthusiastically described the corn as shaki shaki—incredibly crisp, crunchy, and fresh—proving that shelf-stable food can deliver the exact same sensory experience as freshly harvested produce.

Furthermore, the NHK coverage emphasized two massive regional impacts IXON can bring to Japan. First, the technology can provide high-quality, long-lasting emergency food supplies that do not require refrigeration during natural disasters. Second, it empowers local farmers to export Hokkaido's renowned agricultural products, such as premium corn and meats, to international markets without the heavy cost of a cold chain.

Takuya Miyata, Representative of Scrum Ventures (the venture capital firm hosting the program), expressed his optimism during the segment: "We can create a tremendous impact by not only solving local challenges, but also unlocking Hokkaido's potential on a global scale. I have high expectations for these promising startups."

Moving forward, IXON will conduct on-site demonstration tests across Hokkaido to tackle these regional challenges. We look forward to presenting the results of these pilot projects alongside our fellow cohort members in February 2027.

2026 年 8 月 26 日星期四，IXON 獲日本國家廣播機構 NHK 晚間新聞的重點報導。該報導聚焦於「Hokkaido F Village X」(HFX) 全球加速器計劃，而 IXON 作為從全球 36 個國家、245 家申請企業中脫穎而出的 8 家獲選初創之一，其突破性的保鮮技術成為了節目的報導焦點。

NHK 的新聞報導深入剖析了 IXON 技術的龐大發展潛力。主播在節目中詳細介紹了我們的核心技術：透過 160°C 的高溫殺菌並迅速密封，即使是肉類和蔬菜等極易腐壞的食材，也能在常溫下安全保存長達兩年。

為親身驗證這項技術的成效，NHK 記者在鏡頭前試食了 IXON 的常溫保鮮水果粟米。品嚐後，他驚嘆粟米的口感「シャキシャキ」（爽脆多汁），這充分引證了常溫保鮮食品也能完美保留如同新鮮採摘般的口感與風味。

此外，報導更強調了 IXON 技術能為日本帶來的兩大深遠影響。首先，在應對自然災害時，該技術能提供無需冷藏、高品質且保質期極長的應急儲備糧食。其次，它能協助當地農民打破冷鏈物流的高昂成本限制，將粟米及肉類等北海道優質農產品直接出口至國際市場。

主辦是次計劃的風險投資機構 Scrum Ventures 代表宮田拓彌在受訪時表示：「我們期望不僅能解決地區痛點，更能將北海道的潛力推向世界，創造出巨大的影響力。我對這些極具潛力的初創企業寄予厚望。」

展望未來，IXON 將於北海道各地展開實地測試，致力解決當地的農業與物流挑戰。我們熱切期待在 2027 年 2 月，與其他初創團隊共同發表這些試點項目的豐碩成果。

26/08/2026

IXON is thrilled to announce its selection for the second cohort of the "Hokkaido F Village X" (HFX) global accelerator program. Organized by the venture capital firm Scrum Ventures and its subsidiary Scrum Studio, the program is based at the Hokkaido Ballpark F Village in Kitahiroshima City, Japan.

The HFX program is highly competitive, attracting 245 startup applications from 36 countries for its second year. IXON is deeply honored to be chosen as one of just eight participating global startups, and proudly stands as the only selected company representing Asia.

Felix Cheung, founder and CEO of IXON, pitched IXON’s proprietary advanced sous-vide aseptic packaging (ASAP) and PhantomCure technology directly to major Japanese corporations, municipal partners, media, and investors. During his presentation, Felix outlined IXON's ambitious roadmap for the region: initiating a localized pilot project with the ultimate goal of establishing a state-of-the-art food processing hub in Hokkaido. This hub would empower local agriculture by allowing premium Hokkaido produce to be exported globally without the need for an expensive cold chain.

To demonstrate the real-world capabilities of IXON's technology—which achieves long-term preservation without preservatives or refrigeration while retaining taste, texture, and nutritional value—Felix hosted an exclusive tasting of the company's latest product development: ambient fresh fruit corn.

The demonstration was a resounding success. Media representatives, investors, and corporate partners were amazed by the exceptional juiciness and crunchiness of the corn, proving that shelf-stable food can deliver the exact same sensory experience as freshly harvested produce.

“Hokkaido produces some of the best food coming out of Japan, from corn, asparagus, potato, dairy, salmon to scallops,” says Felix. “We want to help farmers and agricultural processors export their best products worldwide without relying on a costly cold chain.”

IXON 欣然宣佈，公司已成功入選全球加速器計劃「Hokkaido F Village X」(HFX) 的第二期項目。該計劃由風險投資公司 Scrum Ventures 及其子公司 Scrum Studio 主辦，並以位於日本北海道北廣島市的 Hokkaido Ballpark F Village 為基地。

HFX 計劃競爭相當激烈，第二期共吸引了來自全球 36 個國家、合共 245 家初創企業報名參與。IXON 非常榮幸能成為最終獲選的 8 家全球初創企業之一，更是當中唯一代表亞洲的獲選公司。

IXON 創辦人兼行政總裁張文浩博士 (Felix Cheung) 向日本大型企業、地方政府合作夥伴、傳媒及投資者，親自展示了 IXON 專利的先進低溫真空無菌包裝 (ASAP) 及 PhantomCure 技術。在演講中，Felix 勾勒了 IXON 針對該地區的宏大發展藍圖：率先開展本地化試點項目，最終目標是在北海道建立一個先進的食品加工樞紐。該樞紐將賦能當地農業，讓北海道的優質農產品無需依賴昂貴的冷鏈物流，即可出口至全球各地。

為實際展示 IXON 技術的潛力——該技術能在不使用防腐劑或冷藏的情況下實現長期保存，同時完美保留食物的味道、口感及營養價值——Felix 舉辦了一場獨家試食會，讓與會者品嚐公司最新研發的產品：常溫保鮮水果粟米。

這次展示取得了空前成功。在場的傳媒代表、投資者及企業合作夥伴無一不對水果粟米極致的多汁與爽脆口感感到驚豔，這充分證明了常溫保鮮食品絕對能提供與新鮮採摘農產品完全一致的感官體驗。

「北海道盛產全日本最頂級的食材，涵蓋粟米、蘆筍、馬鈴薯、乳製品，以至三文魚和帆立貝等，」Felix 表示。「我們希望能協助農民及農業加工商，在無需依賴昂貴冷鏈物流的情況下，將他們最優質的產品出口至世界各地。」

13/08/2026

At the HKTDC Food Expo PRO, Hong Kong Financial Secretary Paul Chan made a special visit to IXON’s booth to learn about the company's groundbreaking advancements in ambient food preservation. He was welcomed by Elton Ho, Co-founder and Chief Project Manager of IXON, who showcased the company's latest commercial innovations: ambient Chinese orchid root (Gastrodia elata) products, ambient fresh pet food, and ambient pet catering products.

During the visit, Elton detailed IXON’s remarkable journey. As a homegrown Hong Kong foodtech company, IXON has spent the past 13 years developing a one-of-a-kind, state-of-the-art technology capable of keeping meat, seafood, and ready meals fresh at room temperature for up to two years without compromising texture or nutrition.

Elton explained how this proprietary technology is now being applied to the rapidly growing fresh pet food sector, creating a new standard of human-grade, room-temperature pet catering. Beyond the pet sector, IXON is actively utilizing its technology to empower mainland Chinese farmers. By successfully preserving delicate, premium agricultural goods—such as Chinese orchid roots and black truffles—without the need for an expensive cold chain, IXON is giving these farmers the unprecedented ability to export their high-value crops all over the world.

Sharing his long-term vision with the Financial Secretary, Elton emphasized IXON’s commitment to the local economy. "We want to help Hong Kong become a premier food processing hub for mainland China," Elton stated. "By leveraging our advanced technology to empower premium agricultural exports, we have the potential to create a completely new economy for Hong Kong."

在 HKTDC 美食商貿博覽 (Food Expo PRO) 期間，香港財政司司長陳茂波親臨 IXON 的展位，深入了解該公司在常溫保鮮技術上的突破性發展。IXON 聯合創辦人兼首席項目總監何耀權親自接待，並向司長展示了公司最新的創新產品，包括常溫保鮮天麻產品、常溫鮮寵糧以及常溫寵物鮮食系列。

參觀期間，何介紹了 IXON 的發展歷程。作為一家香港本土的食品科技公司，IXON 在過去 13 年來一直致力於研發一項獨一無二的頂尖技術，成功讓肉類、海鮮及即食餐在無需冷藏的室溫環境下，保鮮期長達兩年，且完美保留食物的質地與營養。

何解釋，這項專利技術目前正應用於增長極為迅速的鮮寵糧市場，打造出達人類食用級別的常溫寵物鮮食新標準。除了寵物市場，IXON 亦正積極運用該技術協助中國內地農民。透過將天麻和黑松露等極其嬌嫩的優質農產品進行常溫保鮮，IXON 成功打破了昂貴冷鏈物流的限制，賦予內地農民將高價值農產出口至世界各地的能力。

在向財政司司長分享其長遠願景時，何強調了 IXON 對推動本地經濟的承諾：「我們希望能協助香港發展成為中國內地農產品的先進食品加工樞紐。透過善用我們的先進技術助力優質農產品出海，我們絕對有潛力為香港創造出一股全新的經濟動力。」

06/08/2026

IXON has announced the launch of the world’s first line of ambient fresh Tianma (Chinese orchid root) products. The groundbreaking new line will make its official debut with exclusive free tastings at the upcoming HKTDC Food Expo PRO, held at the Hong Kong Convention and Exhibition Centre (HKCEC) from August 13–15, 2026.

Historically revered in traditional medicine, the orchid root is notoriously difficult to process without destroying its delicate texture and potent nutritional profile. Conventional shelf-stable products rely on extreme high-heat retort sterilization, which completely degrades the root into a soft, nutrient-depleted mush.

Leveraging IXON’s proprietary Advanced Sous-vide Aseptic Packaging (ASAP) technology, the company has successfully bypassed the need for retort processing. For the first time ever, consumers can enjoy shelf-stable Tianma that fully retains the refreshing, nashi pear-like crunchy texture of the freshly harvested plant, without the need for refrigeration.

The new product line features two flagship offerings:

- Orchid Root in Osmanthus Honey: A ready-to-eat, delicately sweet delicacy showcasing the root's signature crunch.

- Sweet Orchid Cream: A delicious, versatile blend of orchid root with condensed milk and coconut oil, resulting in an innovative cream as smooth as traditional lotus seed paste but significantly lighter.

Preserving the Power of Gastrodin
Because IXON's technology avoids extreme heat, the products retain exceptionally high levels of Gastrodin, the primary active compound found in the plant. Gastrodin is backed by extensive research for a long list of functional health benefits, including:

- Alleviating migraines and chronic headaches

- Reducing vertigo and dizziness

- Improving sleep quality and treating insomnia

- Providing neuroprotective effects and enhancing memory and cognitive function

- Reducing anxiety and exhibiting natural antidepressant properties

- Lowering blood pressure and supporting cardiovascular health

- Delivering powerful anti-inflammatory and antioxidant effects

The Next "Matcha" Wave
With modern consumers increasingly seeking out foods that offer both exotic flavor profiles and functional health benefits, IXON sees massive global potential for its Silken Orchid Cream.

"We believe this has the exact same trajectory as matcha," said Dr. Felix Cheung, Founder and CEO of IXON. "Matcha started as a traditional Asian ingredient and transformed into a global culinary and wellness phenomenon. With our new Silken Orchid Cream, chefs and beverage creators can introduce this unique, earthy-sweet flavor into lattes, pastries, and modern desserts, all while delivering the incredible neuroprotective and calming benefits of Gastrodin. We are positioning this to be the next major superfood wave across Asia and beyond."

Industry professionals, media, and buyers are invited to experience the unprecedented nashi pear-like crunch and sample the new Silken Orchid Cream at IXON’s booth during the HKTDC Food Expo PRO. Free tastings will be available throughout the event.

IXON 宣佈正式推出全球首創的常溫保鮮天麻系列產品。這項具突破性的全新產品線，將於 2026 年 8 月 13 至 15 日在香港會議展覽中心舉行的 HKTDC 美食商貿博覽首度亮相，並於展覽期間提供獨家免費試食。

天麻自古以來被視為珍貴的傳統醫學食材，但其加工過程極具挑戰性，極易破壞其嬌嫩的質地及強大的營養價值。傳統的常溫保存產品往往依賴極端高溫的商業無菌技術，這會將天麻完全降解成軟爛且營養流失的糊狀物。

憑藉 IXON 專利的 ASAP 先進低溫真空無菌包裝技術，公司成功繞過了高溫殺菌的需要。這項技術史無前例地讓消費者能夠享用到無需冷藏、且完美保留了新鮮採摘天麻那種猶如豐水梨般清爽爽脆口感的常溫天麻。

全新產品線主打兩款特色產品：

- 桂花蜜餞天麻：一款即開即食、帶有淡淡清甜的精緻佳餚，完美呈現天麻標誌性的爽脆口感。

- 天麻蓉：一款美味且用途廣泛的產品，將天麻與煉奶及椰子油完美融合，造就出這款創新天麻蓉，其口感如傳統蓮蓉般幼滑，但卻顯著更為輕盈。

保留天麻素的強大功效
由於 IXON 的技術避免了極端高溫，產品得以保留極高濃度的天麻素 —— 即天麻中最核心的活性成分。大量廣泛的科學研究證實，天麻素具備一系列功能性健康功效，包括：

- 舒緩偏頭痛及慢性頭痛

- 減少眩暈及頭暈症狀

- 提升睡眠質素及治療失眠

- 提供神經保護作用，增強記憶力及認知功能

- 減輕焦慮，並展現天然的抗抑鬱特性

- 降低血壓，支持心血管健康

- 提供強大的抗發炎及抗氧化功效

下一個「抹茶」熱潮
隨著現代消費者越來越積極尋求兼具異國風味及功能性健康效益的食品，IXON 預見其「天麻蓉」在全球市場擁有龐大的發展潛力。

IXON 創辦人兼行政總裁張文浩博士表示：「我們深信這產品具備與抹茶完全相同的發展軌跡。抹茶最初只是一種傳統的亞洲食材，如今已演變成全球烹飪及健康領域的現象級熱潮。透過我們全新的天麻蓉，廚師和飲品研發人員可以將這種獨特的泥土清甜風味融入拿鐵、糕點及現代甜品之中，同時為食客帶來天麻素令人難以置信的護腦及安神功效。我們正致力將其打造成席捲亞洲甚至全球的下一波超級食物重大熱潮。」

我們誠邀業界專業人士、傳媒及買家蒞臨 HKTDC 美食商貿博覽的 IXON 展位，親身體驗史無前例的豐水梨般爽脆口感，並品嚐全新的天麻奶霜。展覽期間將全天候提供免費試食。

05/08/2026

IXON is redefining the standard of pet nutrition with the launch of its new "pet catering series"—a disruptive category of ambient fresh pet food engineered to be strictly human-grade and gourmet enough to be served in a restaurant.

The product line will make its official debut as a highlight showcase at the upcoming HKTDC Food Expo PRO, held at the Hong Kong Convention and Exhibition Centre (HKCEC) from August 13–15, 2026.

Elevating pet food to a culinary standard previously unseen in the market, the series features meticulously crafted, visually appealing dishes, highlighted by the Norwegian Salmon & Garden Harvest and the Shrimp, Edamame & Japanese Pumpkin.

Following years of intensive research and development, IXON has successfully completed comprehensive nutritional analysis and accelerated shelf-life testing, conducted in collaboration with the CMA Testing centre under the Chinese Manufacturers' Association of Hong Kong. The results independently verify that these gourmet meals are safe for room-temperature storage and provide complete, balanced nutrition for pets.

Solving the Compromises in Pet Nutrition For decades, pet owners have had to choose between convenience and quality:

- Kibble offers shelf stability but relies on heavy processing, resulting in moisture depletion and nutrient loss.

- Canned (Retort) Food is convenient but undergoes extreme high-heat sterilization (< 121°C), which severely degrades the natural texture, flavor, and macronutrients of the ingredients, resulting in an unidentifiable mush.

- Frozen Fresh Food offers superior nutrition but requires expensive cold-chain logistics and forces pet owners to deal with the daily hassle of thawing.

IXON utilizes its proprietary Advanced Sous-vide Aseptic Packaging (ASAP) technology to eliminate these compromises. By combining precise sous-vide cooking with rapid, localized sterilization and aseptic packaging, the food retains the exact texture, moisture, and nutritional integrity of a freshly cooked gourmet meal, while remaining entirely shelf-stable in a standard pantry.

"Our latest pet catering series proves that convenience does not have to come at the expense of quality," said Dr. Felix Cheung, Founder and CEO of IXON. "We are effectively blurring the line between human and pet food. By leveraging our ASAP technology, we have created a complete, nutritionally balanced meal that looks, smells, and tastes like a dish from a fine-dining restaurant, yet completely bypasses the need for freezing or cold-chain logistics."

With validation complete, IXON is currently preparing for the commercialization phase and outlining plans to scale up operations to meet anticipated market demand for premium, shelf-stable pet care solutions.

IXON 宣佈推出全新「寵物餐飲系列」——這是一款具顛覆性的常溫寵物鮮糧，完全採用人類食用級標準研發，其精緻程度足以媲美餐廳的高級美饌，重新定義了寵物營養的標準。

該產品系列將於 2026 年 8 月 13 至 15 日在香港會議展覽中心舉行的 HKTDC 美食商貿博覽 (Food Expo PRO) 中作為焦點展品首度亮相。

該系列將寵物食品提升至市場前所未見的烹飪標準，主打精心炮製、賣相精緻的菜式，當中包括挪威三文魚配田園蔬菜以及蝦枝豆配日本南瓜。

經過多年研發，IXON 與香港中華廠商聯合會（CMA）轄下的 CMA Testing 檢定中心合作，成功完成全面的營養分析及加速貨架期測試。結果獲獨立驗證，證明這些精品餐單不僅能在常溫下安全保存，更能為寵物提供全面、均衡的營養。

解決寵物營養的妥協難題過去數十年來，寵物主人往往需要在「方便」與「品質」之間作出取捨：

- 乾糧：雖然容易於常溫保存，但依賴重度加工，導致水分流失及營養損耗。

- 罐頭/高溫殺菌食品：雖然方便，但必須經過極端的高溫高壓殺菌（121°C以上），嚴重破壞食材原有的質地、風味及宏量營養素，最終變成難以辨認的糊狀物。

- 冷凍鮮糧：能提供極佳的營養，但需要昂貴的冷鏈物流支持，寵物主人每天亦要花時間解凍，費時失事。

IXON 利用其專利的 ASAP 先進低溫真空無菌包裝技術，徹底消除了上述妥協。透過精準結合低溫慢煮、快速局部殺菌及無菌包裝技術，食品能在標準的室溫環境中保持完全穩定，同時完美保留新鮮烹調餐膳的精確質地、水分及營養完整性。

IXON 創辦人兼行政總裁張文浩博士表示：「我們最新推出的寵物餐飲系列證明了『方便』並不代表要犧牲『品質』。我們正有效打破人類食品與寵物食品之間的界線。借助 ASAP 技術，我們創造出在賣相、香氣及味道上都媲美高級餐廳菜式的全營養均衡餐膳，同時完全免除了冷凍儲存或冷鏈物流的需要。」

隨著產品驗證完成，IXON 目前正積極籌備商業化階段，並制定擴展營運規模的計劃，以滿足市場對優質、常溫保存寵物護理方案的預期需求。

04/08/2026

IXON Founder and CEO Felix Cheung will take the stage at the HKTDC Food Expo PRO to present a bold vision for the future. Participating in the "Food Tech for Wellness" symposium on August 13, Felix will deliver a presentation titled "Hong Kong Advanced Food Processing Hub: Empowering Premium Chinese Agriculture for Global High-End Export".

The global food industry is currently bottlenecked by expensive, energy-intensive cold-chain logistics. Felix will demonstrate how IXON is breaking this reliance entirely. Leveraging our proprietary Advanced Sous-vide Aseptic Packaging (ASAP) and PhantomCure technologies, we successfully transform delicate, highly perishable ingredients into premium, room-temperature shelf-stable products.

Using real-world operational examples, Felix will highlight preservation breakthroughs with high-value crops—ranging from black truffles and Chinese orchid roots to fruit corn. Attendees will discover how completely bypassing the cold chain drastically lowers export costs, slashes energy consumption, and empowers regional agriculture to rapidly scale for global markets.

Following his presentation, Dr. Cheung will join a panel of industry innovators to debate the breakthrough technologies shaping the future of food tech in Hong Kong and beyond.

Event Details:
- Symposium: Food Tech for Wellness: Trends for Hong Kong & Beyond
- Date: Thursday, August 13, 2026
- Time: 2:15 PM – 3:30 PM (Dr. Cheung presents at 2:35 PM; Panel Discussion at 2:55 PM)
- Location: The Forum PRO, Hall 5E, HKCEC

For more information, please visit:
https://foodexpopro.hktdc.com/pdf/2026/Food_Tech_Symposium.pdf

IXON 創辦人兼行政總裁張文浩博士將於香港貿發局美食商貿博覽登台演講，展示大膽的未來願景。Felix 將參與 8 月 13 日舉行的「食品科技 x 健康生活」研討會，並發表題為「香港先進食品加工樞紐：助力中國優質農產高端出海」的專題演講。

目前，全球食品業正受制於昂貴且耗能的冷鏈物流。張博士將展示 IXON 如何徹底打破這種依賴。憑藉我們專利的先進低溫真空無菌包裝 (ASAP) 及 PhantomCure 技術，我們成功將嬌嫩、極易腐壞的食材轉化為高品質的常溫保鮮產品。

張博士將透過真實的營運案例，重點介紹高價值農產品的保鮮技術突破——涵蓋黑松露、天麻以至水果粟米。與會者將了解到，完全免除冷鏈物流如何能大幅降低出口成本、減少能源消耗，並賦能地方農業迅速擴展至全球市場。

演講結束後，張博士將與其他業界創新者參與討論環節，共同探討塑造香港以至全球食品科技未來的突破性技術。

活動詳情：
- 研討會：食品科技 x 健康生活：從香港到全球食品科技趨勢
- 日期： 2026 年 8 月 13 日（星期四）
- 時間：下午 2 時 15 分至 3 時 30 分（張博士演講時間：下午 2 時 35 分；討論環節：下午 2 時 55 分）
- 地點：香港會議展覽中心展覽廳 5E The Forum PRO

如欲了解更多資訊，請瀏覽:
https://foodexpopro.hktdc.com/pdf/2026/Food_Tech_Symposium.pdf

31/07/2026

IXON has been selected as one of the Top 10 companies advancing in the Open Category of the PHBS-CJBS Global Innovation & Entrepreneurship Competition 2026.

Co-founded in 2020 by Peking University HSBC Business School and Cambridge Judge Business School, the competition evaluates global technology startups working in AI, future tech, consumer tech, hard tech & smart manufacturing, ESG innovation and green tech, med tech and biotechnology. Since its inception, the event has reviewed over 2,300 projects across seven countries, and participating projects have collectively secured over RMB 1 billion in post-competition funding.

During the Hong Kong regional pitch, IXON presented its recent developments in ambient food preservation, including newly developed black truffle, Chinese orchid roots, fruit corn and dim sums.

The Open Category was evaluated by a judging panel that included Mr. Ma Hok-wang, Managing Director at Beyond Ventures; Professor Chan Ying-wai, Assistant Professor at the School of Biological Sciences, The University of Hong Kong (HKU); and Mr. Stephen Shui, Vice President and Co-Head of Public Policy Institute at Our Hong Kong Foundation.

"Advancing in this competition provides valuable validation from both the academic and venture capital sectors," said Dr. Felix Cheung, Founder and CEO of IXON. "We look forward to presenting our preservation technology in the upcoming stages."

As a shortlisted Top 10 company, IXON will participate in a bootcamp in August to further refine its business proposal. The company will then compete in the Hong Kong Finale at the end of September. The winners of the regional finale will represent Hong Kong at the Global Grand Final in Shenzhen this December, where startups will connect with investment institutions and industry partners for potential capital matchmaking.

IXON 成功入選「北大滙豐-劍橋嘉治全球創新創業大賽 2026」公開組十強，正式晉級下一階段賽事。

該賽事由北京大學滙豐商學院與劍橋大學嘉治商學院於 2020 年聯合創辦，旨在評估全球科技初創企業，涵蓋人工智能、未來科技、消費科技、硬科技與智能製造、ESG 創新與綠色科技，以及醫療健康與生物科技等領域。大賽自創辦以來，已累計審查來自 7 個國家及地區、超過 2,300 個創新項目，歷屆參賽項目的賽後融資總額逾 10 億元人民幣。

在香港初賽路演中，IXON 展示了其在常溫食品保存領域的最新研發成果，包括新開發的黑松露、天麻、水果粟米及點心。

公開組的評審團成員包括海闊天空創投 (Beyond Ventures) 董事總經理馬學泓先生、香港大學理學院生物科學學院助理教授陳英偉教授，以及團結香港基金副總裁兼公共政策研究院執行總監水志偉先生。

IXON 創辦人兼行政總裁張文浩博士表示：「能夠在此項賽事中晉級，是學術界及創投界對我們的寶貴肯定。我們期待在接下來的賽事中進一步展示我們的食品保存技術。」

作為入圍的十強企業，IXON 將於 8 月參加加速營，以進一步優化其商業方案。隨後，公司將於 9 月底出戰香港區決賽。地區決賽的勝出隊伍將代表香港參加 12 月於深圳舉行的全球總決賽，屆時初創企業將有機會與投資機構及產業合作夥伴進行資本對接。

IXON Food Technology

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