EnWave Completes Development Milestone with Danisco

March 8, 2010
EnWave completes successful powderREV technology development milestone with Danisco AS

EnWave Corporation announced that its latest prototype Radiant Energy Vacuum dehydration technology, powderREV, has been successfully used to dry kilogram quantities of probiotic cultures provided by collaboration partner, Danisco AS, with excellent viability and low final moisture levels.

This  trial represents the completion of another milestone in the development and commercialization of EnWave'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.
 
EnWave announced a collaboration study with Danisco AS in April 2009. The goal of the collaboration was to develop a  commercial, high-speed powderREV process capable of dehydrating Danisco’s probiotics and other food cultures. After completion of lab trials in 2009 using EnWave’s single-vial bioREV/freezeREVdehydration prototype, EnWave designed and built the powderREVprototype, and recently completed the testing of the new equipment with Danisco personnel at EnWave's Delta, British Columbia engineering facility.

Following these recent tests and a project review with Danisco, EnWave has now begun the design and fabrication of a larger, continuous powderREV pilot line. The parties have agreed to a series of joint trials to be conducted together at EnWave’s Delta facility beginning in the 2nd quarter of 2010, with delivery of the equipment to Danisco’s operating site in the 2nd half of 2010. The goals of this next phase of the collaboration are to prove the commercial potential of the technology for uniform, consistent drying of pure, uncontaminated probiotic cultures, with viability and storage stability as good or better than freeze dried product, but at a much reduced cost. If testing is successful, the Company believes this new design can ultimately be extended to full commercial scale by the 2nd half of 2011.

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