EnWave Wins U.S. Innovation Award for nutraREV Dehydration Technology

June 8, 2009

EnWave Corporation received a 2009 Institute of Food Technologists Food Expo Innovation Award for the Company’s nutraREV dehydration technology.  EnWave was one of four recipients of this award at the IFT Food Expo held this week in Anaheim, California. Dr. Tim Durance, Co-CEO of EnWave was presented the award by incoming IFT President Marianne Gillette and IFT President-Elect Bob Gravani at the conference’s keynote session earlier today.  

Inaugurated in 2007, the IFT Food Expo Innovation Awards program is designed to honor outstanding innovation in food products, ingredients, applications, instruments, equipment, technology, and services. A panel of eight jurors from industry, academia, and government reviewed 49 entries this year, selecting the top four based on the degree of innovation, technical advancement, benefit to food manufacturers and consumers, and scientific merit.

EnWave’s proven 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, room temperatures. nutraREV is an effective alternative to the current industry standard of freeze drying, taking minutes or hours to dehydrate products rather than days, and requiring approximately one-third of the energy of freeze drying with one-sixth the capital cost. nutraREV-dried products retain excellent colour, flavour and texture, with similar nutrients and shelf-life to freeze drying, and can be dehydrated to a variety of moisture contents as required by the customer.

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