IXON took center stage at the “Seizing New Opportunities in Hong Kong’s Silver Economy” seminar hosted by the Chinese Manufacturers’ Association of Hong Kong (CMA) on June 25. The event brought together government officials, industry experts, and innovators to explore opportunities in aging-related industries. Among the key speakers was Dr Bernard Chan Pak-Li, Under Secretary for Commerce and Economic Development, who opened the session with remarks on the growing silver economy and the government’s support for elderly-focused innovation.

During the session, IXON’s founder and CEO Dr. Felix Cheung delivered a keynote titled “Innovative Aseptic Packaging Technology: A New Soft Meal Experience for the Elderly”, introducing the company’s breakthrough Advanced Sous-vide Aseptic Packaging (ASAP) technology. Cheung explained how the technology redefines “soft meals” by offering shelf-stable, flavorful, and nutritious options for seniors — no refrigeration or preservatives required.

Cheung also presented three sample dishes prepared using ASAP — bittermelon with Chinese conpoy, soft beancurd with crab roe, and winter melon soup with chicken and crab meat. Attendees, including care providers and food industry experts, were impressed by the authentic textures, vibrant appearance, and nostalgic flavors. Many described the dishes as a refreshing and dignified alternative to traditional puréed meals.

Traditional soft meals often lack flavor and appeal, and require cold storage. Many seniors with chewing or swallowing difficulties are limited to bland, overly soft foods. Cheung outlined how ASAP addresses this challenge by combining sous-vide cooking, high-temperature sterilization, and aseptic packaging. The result: meals that are soft yet recognizable, enjoyable, and safe at room temperature for up to two years.

“Our mission is to enhance senior nutrition and dining experiences through food technology,” said Cheung. “Older adults deserve meals that are both nutritious and truly enjoyable. By reinventing how soft meals are made, we’re restoring dignity and joy to every bite.”

Each of the sample dishes showcased ASAP’s potential:

Bittermelon with Chinese conpoy became tender yet retained its familiar look and taste.
Soft beancurd with imitation crab roe offered a silky texture and rich visual appeal.
Wintermelon soup with chicken and crab meat delivered a thick, comforting broth — perfect for seniors with swallowing difficulties.

IXON’s participation at the seminar emphasized its commitment to solving aging-related dietary challenges with science-backed innovation. With strong interest from the healthcare and food sectors, the company is preparing to launch its first commercial line of ASAP soft meals — helping seniors eat better and live better.

2025年6月25日，IXON思創食品科技參與由香港中華廠商聯合會（CMA）主辦的「把握香港銀髮經濟新機遇」研討會，成為活動焦點之一。是次活動雲集政府官員、業界專家及創新企業，探討與高齡化相關產業的新機遇。當日主禮嘉賓之一、商務及經濟發展局副局長陳百里博士於開場致辭中表示，銀髮經濟潛力龐大，政府將持續支持與長者相關的創新發展。

IXON創辦人兼行政總裁張文浩博士於研討會中發表主題演講《創新無菌包裝技術：銀髮一族的軟餐新體驗》，介紹公司突破性的先進低溫無菌包裝技術（ASAP）。他指出，這項技術為長者提供一種無需冷藏、無添加防腐劑、可常溫保存的創新膳食方案，兼具美味、營養與便利性，重新定義傳統「軟餐」。

張博士亦展示了三款以ASAP技術製作的樣本菜式：瑤柱燜苦瓜、蟹黃豆腐及蟹肉雞茸冬瓜羹。多位長者護理機構代表及食品業專家在品嚐後均表示驚喜，認為菜式保留了真實口感與色澤，味道亦充滿懷舊氣息，是傳統絞碎餐點以外，更具尊嚴與吸引力的選擇。

傳統長者軟餐往往味道平淡、質地糊爛，且需依賴冷藏保存，未能真正提升長者用餐體驗。張博士指出，ASAP技術透過結合低溫慢煮、高溫滅菌及無菌包裝三大核心工藝，打造出**「軟而不爛、原形可辨、入口愉悅」的即食膳食，更可在室溫下保存長達兩年**。

「我們的使命是運用食品科技提升長者的營養與用餐體驗，」張博士表示。「長者應享有既營養又可口的膳食，而非被局限於沒味道、像病人餐一樣的食物。透過ASAP，我們希望讓每一口都能帶來尊嚴與快樂。」

三道樣本菜式充分展現ASAP技術的潛力：

瑤柱燜苦瓜：苦瓜經慢煮後變得軟嫩，仍保留原有外型與味道。
蟹黃豆腐：豆腐細滑，配上色澤誘人的仿蟹黃醬，兼具口感與視覺享受。
蟹肉雞茸冬瓜羹：湯羹濃郁，食材軟滑，非常適合吞嚥困難的長者。

IXON是次分享突顯其致力以科學創新解決長者膳食難題的決心。面對醫療與食品行業的廣泛關注，公司正積極籌備推出首批ASAP即食軟餐，期望讓長者「食得好、活得好」，開啟長者膳食新時代。

IXON Showcases Soft Meal Innovations at Silver Economy Seminar