IXON Unveils World’s First Soft-Cured, Shelf-Stable Natural Black Truffle

HONG KONG, 30 June 2026 – IXON has achieved a major technological breakthrough with the development of the world’s first soft-cured, shelf-stable truffle product. Engineered to possess the exact taste and textural profile of a freshly harvested truffle, this innovation ensures the black truffle remains fully shave-able, making it an ideal, uncompromised solution for premium catering and high-end culinary presentations.

Historically, creating a genuine shelf-stable truffle has been a significant industry challenge. The current global market for ambient truffle products is largely built on a compromise, resulting in the "illusion of ambient truffles". Products marketed as "truffle carpaccio," "truffle pastes," or "truffle oils" overwhelmingly depend on synthetic, petroleum-derived flavorings to mimic authentic aromas. When real truffles are subjected to standard retort sterilization (121°C+) for ambient storage, the high-heat processing destroys the delicate natural volatile aromatic compounds. Furthermore, this extreme heat reduces the prized, firm texture of a fresh truffle to a soft, degraded mushroom consistency.

IXON has solved this problem by developing a proprietary preservation technology that fundamentally disrupts this industry standard. Utilizing a specialized soft-curing formulation, the process lowers the truffle’s water activity, preserving its cellular structure and allowing the authentic volatile aromatics to remain intact. This methodology completely bypasses thermal degradation, maintaining the firm bite of a fresh slice. The resulting aroma is 100% natural, containing zero artificial flavorings.

This technological advancement is the result of targeted research and development. Through a collaborative effort with the Chinese Manufacturers' Association of Hong Kong (CMA) and regional truffle growers in Yunnan, IXON initiated rigorous R&D to stabilize the fungi. By combining this novel soft-curing method with our proprietary solid food aseptic packaging technique, we successfully overcame the structural and aromatic degradation that has long plagued the industry.

This breakthrough presents a significant strategic opportunity not only for Yunnan growers but for global producers, including premium Italian estates. By applying this technology, producers can bypass the commoditized, synthetic-heavy market to establish a new ultra-premium category. This enables the global export of authentic, year-round ambient Black and Alba truffles that can command fresh-market pricing globally. For the first time, producers can access worldwide markets without relying on the high-risk, expensive limitations of cold-chain logistics.

Building on the success of the natural black truffle, IXON is now actively advancing this soft-curing technology for application to other highly perishable, premium fungi including matsutake and morels.

香港，2026年6月30日 – IXON 成功研發出全球首款採用軟化處理技術的常溫保存松露產品，實現了重大的技術突破。這項創新技術旨在保留新鮮採摘松露的原有風味和質地，確保黑松露在處理後依然可以完美刨片，為高級餐飲和頂級烹飪擺盤提供了一個理想、絕不妥協的解決方案。

一直以來，製造真正的常溫保存松露是業界的一大挑戰。目前全球常溫松露產品市場大多建立在妥協之上，造成了「常溫松露的錯覺」。市面上標榜為「松露薄片」、「松露醬」或「松露油」的產品，絕大多數依賴從石油提煉的合成香精來模仿純正的松露香氣。當真實的松露被用於常溫產品，並接受標準的高溫高壓殺菌（121°C以上）時，高熱處理會破壞其脆弱的天然揮發性芳香化合物。此外，極端的高溫更會令新鮮松露珍貴且結實的質地，退化成柔軟爛熟的蘑菇口感。

IXON 研發出一項徹底顛覆行業標準的專利保存技術，成功解決了這個難題。透過採用專門的軟化處理配方，該技術能降低松露的水活性，從而保留其細胞結構，並讓純正的揮發性芳香得以完好保存。這種方法完全避開了熱降解，保留了新鮮松露切片時的結實咬感。最終產品的香氣是 100% 天然，絕不含任何人工香精。

這項技術的進步是針對性研究與開發的成果。透過與香港中華廠商聯合會（CMA）及雲南地區松露種植者的合作，IXON 展開了嚴格的研發工作以穩定這種真菌。藉由將這種創新的軟化處理方法與我們專利的固體食物無菌包裝技術相結合，我們成功克服了長期困擾業界的結構和香氣降解問題。

這項突破不僅為雲南的種植者，也為全球生產商（包括頂級的意大利莊園）帶來了重大的戰略機遇。應用這項技術，生產商能夠避開高度商品化、充斥合成香精的市場，建立一個全新的超高端產品類別。這使得純正、全年供應的常溫黑松露及白松露得以出口全球，並在全球市場上維持與新鮮松露看齊的定價。生產商首次能夠在毋須依賴高風險且昂貴的冷鏈物流限制下，進軍世界各地的市場。

奠基於天然黑松露的成功，IXON 目前正積極推進這項軟化處理技術，將其應用於松茸及羊肚菌等其他極易腐壞的珍貴真菌上。