Parliament's Grocery List, Interactive ShrinkFlation, and guest Felix Cheung, Founder and CEO of IXON Food Technology

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/in....fo/2023/reduflation/ and a new food fraud report from the CFIACFIA 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 FelixFelix 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.hkFor more information on how ASAP works, please visit https://www.youtube.com/watch?v=m3loU3YPViM About UsDr. 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 se