Avoid: Prevent Waste At Source

What Exactly Is Advanced Sous-Vide Aseptic Packaging (Asap)?

I have been researching meat sterilization and packaging technologies with my university classmate Elton Ho since 2015. The name for this technology is advanced sous-vide aseptic packaging, or ASAP for short. Simply put, bacteria can only exist on the surface of meat and if the meat is treated at a high temperature of 160 degrees for 30 to 60 seconds, the bacteria on the surface, including bacterial spores, will be killed. There may still be parasites inside the meat, which can be eliminated by cooking at a low temperature of 60 degrees for two hours. Liquids such as oils and sauces are sterilized by treating them at a high temperature of 160 degrees for 7 to 8 minutes, while the transparent packaging materials are sprayed with atomized hydrogen peroxide to kill germs. Hydrogen peroxide breaks down into water and oxygen within a short time without producing harmful residues. Finally, the meats and sauces are vacuum-packed, and all the above-mentioned processes are carried out in a dust-free clean room. We have conducted experiments for the past three years and have determined that this technology can keep meats fresh and nutrients intact for up to two years.

“We Have Conducted Experiments For The Past Three Years And Have Determined That This Technology Can Keep Meat Fresh And Nutrients Intact For Up To Two Years.”

How Can This Technology Solve The Problem Of Food Waste As Well As Reduce Carbon Emissions?

We use a lot of energy and animal feed to raise livestock, but every year at least 15% of the meat is wasted before reaching consumers, spoilage of fish can be as high as 30%. Part of the reason may be improper storage. Carbon emissions generated by transportation is another issue, with 90% of Hong Kong’s food imported from overseas: most meat products coming from Brazil and Australia, and salmon largely from Norway. The process of transporting whether by sea or by air emits huge amounts of carbon into the atmosphere. Thus, refrigeration and proper storage over the period of transportation becomes a key issue and the lower the refrigeration temperature, the higher the electricity consumption. Imagine if we no longer needed meats to be refrigerated and they could be transported at room temperature, this would greatly reduce the costs and energy involved in food production. If all of meat products the world consumes are packaged and transported with our technology, global carbon emissions can be reduced by up to 10%.

“Our Technology Not Only Maintains The Original Texture Of The Meat But Also Preserves Its Nutritional Value.”

What Are The Advantages Of Asap Over Traditional Canned Food Storage?

Canning is a high-temperature and high-pressure disinfection technique. The process kills all bacteria in the meat using high temperatures, but some bacteria are very heat-resistant and can survive temperature of 100 degrees or above for more than an hour. Although e ective, meat cooked in this way are no longer fresh, their taste completely altered and their nutritional value depleted. Our technology not only maintains the original texture of the meat but also preserves its nutritional value. In a food tasting session a few months ago at The Mills Fabrica space, we compared Canadian pork chops from the same supplier, with one piece using our method of preservation, and the second one frozen. All guests, including food experts, food media and chefs, agreed that the meat treated with our technology was superior in taste and texture compared with that which was treated with conventional methods. We can cook at perfectly precise temperatures that can optimize the taste, texture, nutritional value and shelf life of meats.

Can Asap Be Used to Treat Only Meat?

Over the past six years, we have conducted many experiments on different foods, including pork, beef, and chicken, as well as eggs and root vegetables. Our current focus is on meat, which has higher economic value. With economies of scale, we can make this technology more widespread.

Can Consumers Afford Meat Processed By Asap?

We have calculated that with mass production, if we process 4 tons of meat per day, the cost is 80 US cents per kilogram, but if we process 20 tons per day, the cost per kilogram can be reduced to 60 US cents. When this technology becomes more widely adopted, I believe it will be cheaper than conventionally packaged food in the future.

What Changes Do You Expect Asap Technology To Bring To The World?

The global population is now 7 billion, and it is estimated to increase to 9 billion in 2050. How can we ensure that there will be sufficient food for everyone? If our technology can save 15 to 30% of food spoilage, the current global food production should be enough to feed 9 billion people, and consuming conventional meat may even be more environmentally friendly than plant-based meat.

How Can This Technology Be Popularized?

We raised US$1.5 million in 2017 and set up an 800-square-foot workshop in Fotan, Hong Kong. We have been manufacturing for three years on trial, relying on manual operations so that only 50 kilograms of meat is processed and packaged each day to validate our technology. We are currently negotiating a partnership with the Australian Red Meat Association to take our next step together and build a large-scale production facility in Australia to begin mass production.