How are innovative technologies transforming commercial food drying?

May 19, 2025

The consumer packaged goods (CPG) industry is in the midst of a profound transformation. Every year, global retail sales in the sector including food, beverages, and personal care, reach an astounding $7.5 trillion, with annual growth rates hovering around 7.5% in 2024. Yet, beneath these headline numbers, the reality is more complex: most of this growth is driven by price increases, not by more products making it to shelves. In fact, only a fraction of new food companies manage to break through and secure retail space, underscoring just how competitive and innovation-driven the market has become.

The new rules of growth in CPG

For established brands and startups alike, the landscape is shifting. Top CPG companies like Nestlé, PepsiCo, and Unilever are doubling down on technology and innovation to stay ahead. As consumer preferences evolve and competition intensifies, the challenge is clear: how do you stand out, deliver on quality, and do it sustainably? The answer increasingly lies in embracing innovative food technologies and rethinking the very processes that bring products from concept to cart.

Innovation in the CPG industry is driven by four key factors:

  1. Evolving Consumer Preferences: Modern consumers seek products that are convenient, nutritious, sustainable, and offer unique experiences. Meeting these diverse demands requires technological innovation.
  2. Supply Chain Pressures: Recent global disruptions have emphasized the importance of production processes that extend shelf life while preserving product quality.
  3. Sustainability Mandates: With 65% of consumers factoring environmental impact into their purchasing decisions, there’s growing demand for energy-efficient and waste-reducing processing technologies.
  4. Economic Constraints: Rising costs and market uncertainties call for production methods that maximize efficiency without sacrificing quality.

With consumer tastes fragmenting and demand for healthier, more sustainable options rising, brands must move quickly to develop products that are not only unique but also meet strict standards for nutrition, shelf life, and sensory appeal. This means investing in new product development, exploring advanced food processing, and leveraging the latest drying technology to deliver on both taste and health.

Rethinking food processing

Companies are rapidly reimagining their business models to meet evolving market demands. Heüra Foods stands out with its innovative texturizing technology for plant-based cold cuts. The company’s switch from traditional extrusion to process-controlled microstructure design enables the creation of plant-based hams and cheeses that feature clean labels, superior textures, and reduced energy costs. This innovation appeals to health-conscious consumers while maintaining scalable, cost-effective production.

In a similar vein, Dole Sunshine Company has introduced Good Crunch fruit bites, employing advanced drying methods to produce shelf-stable, all-natural snacks without added sugars or preservatives. Dairy Concepts IRL’s CheeseO’s™ and Moon Cheese® exemplify this trend as well, delivering high-protein, gluten-free snacks with exceptional crunch and flavor, all achieved through innovative cheese drying and preservation techniques.

At the heart of many of these breakthroughs is a revolution in drying technology. Traditional methods, like air drying or freeze drying can be slow, energy-intensive, and sometimes compromise the color, flavor, or nutrition of the final product. Commercial freeze dry machines and industrial freeze dryers, while effective for shelf life, often require days to process a single batch and can be costly to operate at scale.

The future of food drying technology

As the CPG landscape continues to evolve, food drying technology will likely advance in several important directions:

  1. Integration with digital systems: The incorporation of AI-driven process controls that optimize drying parameters in real-time based on input characteristics and desired output specifications.
  2. Sustainability enhancements: Further reductions in energy consumption and water usage through recovery systems and process refinements.
  3. Hybrid processing approaches: Combinations of drying technologies that leverage the strengths of different methods for optimized results.
  4. Customization capabilities: Systems that enable highly specific texture and moisture gradients within individual products to create novel sensory experiences.

For food processing companies committed to innovation, staying informed about these technological developments represents a critical competitive requirement.

A case study in innovation

Among the most promising developments in food drying technology is Radiant Energy Vacuum (REV™) technology developed by EnWave Corporation. This approach combines microwave energy with vacuum conditions to create a controlled, low-temperature drying environment that addresses many limitations of traditional drying methods.

REV™ technology functions through a remarkably efficient mechanism. The application of microwave energy in a vacuum environment reduces the boiling point of water, allowing moisture removal at temperatures significantly lower than conventional drying methods. This gentle approach preserves heat-sensitive nutritional compounds, natural colors, and flavor profiles while creating unique textural properties difficult to achieve through other processing methods.

The commercial food drying applications of this technology span diverse product categories:

  • Fruit and Vegetable Processing: Creating shelf-stable products that maintain fresh-like qualities and nutritional value
  • Dairy Processing: Producing shelf-stable cheese snacks and yogurt-based products with distinctive textures
  • Meat Processing: Developing shelf-stable protein snacks with enhanced flavor intensity
  • Plant-Based Foods: Creating innovative textures for meat alternatives and plant-based snacks

Innovation is easier with the right partner. EnWave supports food brands at every stage from R&D and pilot runs to full-scale commercial production. Our team of experts works closely with you to optimize recipes, scale up manufacturing, and ensure your products stand out in a crowded marketplace. With a global network of partners and proven results across 24 countries, EnWave is trusted by industry leaders to deliver the next wave of food innovation.

Empower your business with next-generation drying

The CPG industry’s future will be shaped by those who dare to rethink, reimagine, and reinvent. As consumer expectations rise and competition intensifies, innovative food technology especially next-generation drying will be the key to unlocking new opportunities. Whether you’re developing dried fruit snacks, plant-based proteins, or premium baked goods, EnWave’s REV™ technology offers the speed, quality, and flexibility you need to succeed.

Interested in exploring how advanced microwave drying technology might support your product innovation goals? Contact EnWave Corporation to discuss your specific applications and discover how our REV™ technology can enhance your product development capabilities. Our team of food technology experts can help you evaluate the potential benefits of this innovative approach for your specific product categories and production requirements.

Explore enwave.net to learn more about our technology and how it’s helping food innovators worldwide create distinctive products that meet evolving consumer demands.

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