nutraREV™ technology uses a combination of vacuum pressure and microwave energy to dehydrate fruits, vegetables, low-fat snacks, herbs, meats and seafood at, or below, 37°C (98°F).
In 2008, EnWave built the first continuous nutraREV™ machine capable of commercial production levels of dried berries. In March 2009, EnWave completed the sale of this technology to partner CAL-SAN Enterprises Ltd., a major blueberry producer in Richmond, B.C. Together, the two companies have proven that a marketable, dried berry can be produced in commercial quantities using this state-of-the-art technology.
In 2010,EnWave entered into a R&D agreement with Nestlé S.A. of Vevey, Switzerland. Nestlé is the world’s largest food and beverage company and is known as a leader in innovation, early technology adoption, and open innovation.
nutraREV™ technology is now being marketed by EnWave in North America for the dehydration of products such as berries, sour cherries, herbs, potatoes, tomatoes and onions. The company also has a co-marketing agreement with German engineering group Hans Binder Maschinenbau GmbH to sell and service nutraREV™ technology in Europe.
In-laboratory tests have proven that the nutraREV™ process
can have the following benefits over freeze drying:
| |
 high-speed processing in minutes rather than hours or days
significant reduction in energy usage and start-up costs
outstanding retention of flavour, colour and better texture
continuous processing reduces large batch losses
creation of new product attributes, such as “puffing”
excellent re-hydration characteristics
flexible final moisture content with stable water activity |
|
