EnWave Announces the Retirement of Dr. Stewart Ritchie from its Board of Directors
EnWave Corporation (TSX-V:ENW | FSE:E4U) (“EnWave”, or the “Company”) announced today that Dr. Stewart Ritchie, a globally recognized expert in poultry science, has retired from the Company’s Board of Directors. Dr. Ritchie made the decision to step down due to personal health reasons. EnWave is grateful for the governance and strategic guidance provided by Dr. Ritchie throughout his eight years of service. EnWave would like to thank Dr. Ritchie for his past contributions and ongoing support of EnWave.
The Company does not plan to fill the vacancy created by the departure of Dr. Ritchie. EnWave’s Board of Directors currently sits at six members, four of which are independent including Ms. Mary Ritchie (Audit Committee Chair), Mr. Stephen Sanford (Independence Committee Chair), Mr. Patrick Turpin, and Mr. Pablo Cussatti. Mr. Brent Charleton (EnWave’s President and CEO) and Mr. John P.A. Budreski (Executive Chairman) complete the Board of Directors as non-independent members.
EnWave is a global leader in the innovation and application of vacuum microwave dehydration. From its headquarters in Vancouver, BC, EnWave has developed a robust intellectual property portfolio, perfected its Radiant Energy Vacuum (REV™) technology, and transformed an innovative idea into a proven, consistent, and scalable drying solution for the food, pharmaceutical and cannabis industries that vastly outperforms traditional drying methods in efficiency, capacity, product quality, and cost.
With more than fifty royalty-generating partners spanning twenty countries and five continents, EnWave’s licensed partners are creating profitable, never-before-seen snacks and ingredients, improving the quality and consistency of their existing offerings, running leaner and getting to market faster with the company’s patented technology, licensed machinery, and expert guidance.
EnWave’s strategy is to sign royalty-bearing commercial licenses with food and cannabis producers who want to dry better, faster and more economical than freeze drying, rack drying and air drying, and enjoy the following benefits:
• Food and ingredients companies can produce exciting new products, reach optimal moisture levels up to seven times faster, and improve product taste, texture, color and nutritional value.
• Cannabis producers can dry four to six times faster, retain up to 20% more terpenes and 25% more cannabinoids, and achieve at least a 3-log reduction in crop-destroying microbes.
Learn more at EnWave.net.
Mr. Brent Charleton, CFA
President & CEO
For further information:
Brent Charleton, CFA
President & CEO at +1 (778) 378-9616
Dan Henriques, CA, CPA,
Chief Financial Officer at +1 (604) 835-5212
For Media Inquiries:
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