EnWave REV Vacuum Microwave Dehydration

EnWave Corporation is a food technology company in Delta, British Columbia, Canada, that has helped food and cannabis partners dry products since 2009. It addresses the trade-off of conventional drying, where freeze-drying is slow and costly and hot-air drying damages colour, flavour and nutrients.

Its Radiant Energy Vacuum (REV) technology combines microwave energy with vacuum in a closed-loop, volumetric process with precise moisture control, taking products from fresh to dry in hours rather than days. EnWave licenses the technology and sells REV machines from 10 kW rental units to 120 kW industrial systems, and offers sample production, Innovation Lab trials and REVworx toll drying. Partners include Moon Cheese, Dole (Good Crunch), Dairy Concepts, Orto Al Sole, Ashgrove Cheese, BranchOut and NXTDRIED.

• REV drying: vacuum microwave dehydration with volumetric heating and precise moisture control.
• Machine range: equipment from 10 kW R&D units to 120 kW industrial machines.
• Sample Production: small batches of dried samples for product concepts.
• Innovation Lab: R&D trials with EnWave food scientists to develop new products.
• REVworx toll drying: contract drying for partners before they invest in equipment.
• Licensing: regional, royalty-bearing licences for commercial use of the technology.

• Vietnamese dried fruit makers producing crunchy mango, jackfruit or dragon fruit snacks with better colour.
• Dairy companies creating shelf-stable cheese or yoghurt snacks.
• Seafood and herb processors drying shrimp, herbs or functional ingredients faster than freeze-drying.

• Faster drying: a featured case study cut drying time from seven days to one to two hours.
• Better quality: natural colour, flavour, aroma and nutrients are preserved without additives or preservatives.
• New product formats: crunchy, shelf-stable snacks from cheese, fruit and vegetables.
• Low-risk adoption: rental machines, toll drying and lab trials before a commercial licence.

Healthy snacking and clean-label demand favour dried fruit, vegetable and dairy snacks without additives, while energy costs push processors to replace slow freeze-drying. Southeast Asia's large tropical fruit and seafood output creates room for faster drying that keeps colour and nutrients for export products.

Based in Delta, British Columbia, Canada, and working with partners since 2009 across 24 countries. 2026 deals include a royalty licence with Ashland Dehydrated Foods, a 120 kW machine sale to Procescir (Mexico), a commercial licence with The Dry Hub in Egypt, and R&D licences with Teagasc and the University of Limerick in Ireland.