EnWave Corporation, an R&D company developing a new method for the dehydration of food, live or active bulk liquids, and sensitive pharmaceuticals, has won the Gordon Royal Maybee Award, handed out by the Canadian Institute of Food Science & Technology (CIFST). The award recognizes the company’s achievements in commercializing nutraREV, EnWave’s Radiant Energy Vacuum food dehydration technology. Dr. Tim Durance, Chairman and Co-CEO of EnWave, accepted the award at the institute’49th annual conference, held in in Winnipeg, Manitoba. The award has been granted to “outstanding Canadian companies or institutions in recognition of an applied development in the fields of food production, processing, transportation, storage or quality control” since 1974.
“I am particularly pleased with this award because it marks a high level of recognition in our home country for the significant achievements we’ve made in bringing nutraREV to the market,” said Tim. “This technology is a ground-breaking addition to the food processing landscape because it gives processors something they badly need – a better and much cheaper alternative to their current methods of drying food, and it provides the ability to innovate by producing new products.”
“It is rare that a new food processing technology comes along that has the potential to completely change the way the industry works,” stated Carol Ann Burrell, who is the Executive Director of the CIFST. “EnWave has shown tremendous progress in their commercialization program for nutraREV, and we have every confidence that the Company, under the scientific leadership of Dr. Tim Durance, can be a global made-in-Canada success story.”
The Gordon Royal Maybee Award is not the first award received by Enwave from the food processing sector for the success its nutraREV food dehydration technology. In 2009, EnWave was granted an IFT Food Expo Innovation Award by the U.S. Institute of Food Technologists, which honours outstanding innovation in food products, ingredients, applications, equipment, technology, instruments, and services. Due to the overwhelming demand from potential customers, EnWave plans to open a pilot plant in Delta, B.C. later this year, where it can demonstrate its technologies and conduct more product development activities.
EnWave’s 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 alternative to the current industry standard of freeze drying, taking just hours to dehydrate products rather than days, and requiring less energy than freeze drying at less cost, according to the company.