The latest addition to EnWave's platform of Radiant Energy Vacuum (“REV”) technologies is powderREV™ which dehydrates a continuous stream of liquid using microwave energy as a heating source in a low pressure vacuum environment. This technology is designed for the bulk dehydration of starter cultures, probiotics and fine biochemicals such as enzymes.

In April 2009, EnWave successfully completed the first phase of a series of tests with partner Danisco A/S, a world leader in food ingredients, enzymes and bio-based solutions. Based on the initial success of the first tests, EnWave and Danisco entered the second phase of testing to evaluate the commercial viability of EnWave’s powderREV™ dehydration technology on a wider scope. In May 2010, Enwave announced that the powderREV™ technology had been successfully used to dry kilogram quantities of probiotic cultures provided by Danisco A/S.

This successful trial represents the completion of another important milestone in the development and commercialization of the Company’s powderREV™ technology which is being designed as a high-speed, lower-energy, continuous alternative to freeze drying, the current industry method for dehydrating liquids containing sensitive materials. Dried food cultures benefit manufacturers significantly in permitting a wider range of storage conditions, reducing shipping volumes, and improving product shelf-life stability.

What is a probiotic? Probiotics are “friendly” bacteria that reside in the intestinal tract and are commonly added to foods such as yogurt and other dairy products to promote good health. A growing number of studies suggest that these tiny, living organisms fight digestive disorders, boost the ability to ward off some infections, reduce cholesterol, and fight obesity. Probiotics are difficult to keep alive in a dried environment. As a result, food manufacturers are continuing to look for new technologies that will convert live, active probiotics to a dry format in order to introduce a wider range of probiotic-fortified food products such as cereal bars, dry cereals and snack foods.

What is an enzyme? Enzymes are proteins occurring in nature that drive biochemical processes. In the food industry, enzymes are used in the production of everything from biofuels to wine, cheese, corn syrup and baked goods. Enzymes allow food manufacturers to produce more of a particular product in a shorter amount of time, eliminate the need for harmful chemicals in the production process, and in some cases reduce water and energy consumption.