EnWave Signs Confidentiality Agreements With 15 Food Production Companies
Published:16-September-2009
By Staff Reporter
To determine the benefits of using nutraREV food dehydration technology
EnWave Corporation has signed a confidentiality agreements with around 15 food production companies located in North and South America, Europe and Korea to determine the benefits of using its nutraREV food dehydration technology in various new product areas including herbs, mushrooms, bananas, mangos, pineapples, peppers, tomatoes, garlic, snack chips, shrimp, salmon and pet treats.
Currently, Enwave is working with the food production companies in order to replace freeze drying machines, or to develop new products for the food ingredients and snack food markets.
John McNicol, president and co-chief executive officer of EnWave, said: "Ultimately we are working with these companies in order to sell and license our technology and expand our product lines.”
The company sold and licensed its first commercial nutraREV technology in March 2009 to a local producer of dried "puffed" blueberries for the snack food, baking and cereal markets. EnWave selected blueberries as its first market for commercializing nutraREV due to the local volume of fresh and frozen berries, and the cost as well as product advantages over freeze drying demonstrated during the testing phase.
EnWave's nutraREV uses a combination of vacuum pressure and microwave energy to dehydrate fruits, vegetables, herbs and seafood at, or below, room temperatures. Products dried with nutraREV technology reportedly retain colour, flavour and texture, with similar nutrients and shelf-life to freeze drying, and can be dehydrated to various moisture contents as required by the customer.
EnWave Corporation focuses on commercializing new methods of dehydrated food and biological materials using Radiant Energy Vacuum technology under its nutraREV, powderREV, bioREV and freezeREV brands. Radiant Energy Vacuum technology uses microwave energy transfer under vacuum to dehydrate and alter structures and drive chemical reactions required for the dehydration of food and biological products including fruit, vegetables, probiotics, enzymes, proteins, food cultures, vaccines and antibodies.
