VANCOUVER, BRITISH COLUMBIA--(Marketwired - April 25, 2014) - EnWave Corporation (TSX VENTURE:ENW)(FRANKFURT:E4U) ("EnWave", or the "Company") announced today that the Company has amended the existing Lease Agreement (the "Agreement") with a division of Bonduelle ("Bonduelle"), the world's leading vegetable producer, to provide a 120kW quantaREV® machine rather than a 120kW MIVAP™ plant to create and develop dehydrofrozen ("DHF") vegetables as part of their business development efforts.
DHF vegetables are partially dehydrated and then quickly frozen. The purpose of this process is to retain nutritional content, color, flavor and most importantly texture when cooked from the frozen state.
Recent advancements made by EnWave's engineering group regarding the development of the quantaREV® platform has enabled this change to occur, which will establish an increased synergy for the overall project and relationship with Bonduelle going forward. The two companies will concurrently collaborate on the research and development and on the design of an operational quantaREV® machine, up to 400kW, for DHF vegetable production with target finished frozen product capacity of between 3 and 4 tonnes per hour. The larger quantaREV® machine design is expected to be completed in 2015 providing Bonduelle with the opportunity to launch DHF products in a broader way.
"It is Bonduelle's preference to work with the quantaREV® platform throughout our development process with EnWave as it is the platform we plan to ultimately use," stated Mr. Daniel Vielfaure, Chief Executive Officer of Bonduelle Americas. "Continued collaboration through the next stage of development is critical to the ultimate success of our project."
"The advancement of our quantaREV® technology allows us to offer an appropriate platform for the next stage of Bonduelle's project," stated Dr. Tim Durance, Chairman and Co-CEO of EnWave. "Working with quantaREV® throughout the entire project should provide opportunities to increase efficiencies and reach a potentially positive outcome sooner."
Bonduelle has a clear goal: to be a nutrition partner for consumers. It does all it can to encourage people to eat vegetables by offering a very wide product range which is extensively available in over 100 countries worldwide. Today the company has over 80 types of vegetable and has been present since 1998 in four segments: canned, frozen, fresh and delicatessen salads. Bonduelle is above all a 'corporate' brand and a family brand. The brand name is both the name of the company and the name of the founding family, whose activities began back in the middle of the 19th Century. Giving the family's name to the product ensures that consumers immediately identify the product and recognize the name, Bonduelle. Its Chief Executive Officer, Christophe Bonduelle, represents the 6th generation of this family business. For more information on Bonduelle please visit www.bonduelle.com.
EnWave Corporation is a Vancouver-based industrial technology company developing commercial applications for its proprietary Radiant Energy Vacuum (REV™) dehydration technology. EnWave aims to sign royalty-bearing commercial licenses with leading food and pharmaceutical companies for the use of its revolutionary technology. Thus far the Company has signed commercial licenses with Bonduelle, a global leader in the production of vegetables, for the processing of dehydrofrozen vegetables; Hormel Food Corporation, a major processed meat manufacturer, for the production of healthy dried meat products; Milne Fruit Product, EnWave's first major licensee, for the production of several dehydrated fruit and vegetable products in the whole, fragmented and powdered form; a leading North American enzyme company, to dehydrate a series of food-related enzymes for their Tier 1 clients; and Napa Mountain Spice Company, to dry high-quality California bay leaves. In addition to these licenses, EnWave has formed a Limited Liability Partnership with Lucid Capital Management to develop, manufacture, market and sell all-natural cheese snack products in the United States under the Moon Cheese® brand.
Also, EnWave has entered into a wide range of research and collaboration agreements with an expanding list of multinational companies, including Nestlé, Kellogg's, Grupo Bimbo, Grimmway Farms, Ocean Spray Cranberries, Cherry Central, Sun-Maid Growers, Gay Lea Foods, R.J. Reynolds and Merck. EnWave is introducing REV™ as a new dehydration standard in the food and biological material sectors: potentially faster and cheaper than freeze drying, with better end product quality than air drying or spray drying.
EnWave currently has six REV™ platforms: commercial-scale nutraREV® and MIVAP® are used in the food industry to dry fruits, vegetables, meat, herbs and seafood quickly and at low-cost, while maintaining high levels of nutrition, taste, texture and colour. The Company is also developing powderREV® for bulk dehydration of food cultures, probiotics and fine biochemicals such as enzymes; quantaREV™ for continuous, high-volume low-temperature drying of pastes, gels, liquids, or particulates; and bioREV™ and freezeREV™ as new methods to stabilize and dehydrate biopharmaceuticals such as vaccines and antibodies. More information about EnWave is available at www.enwave.net.
Dr. Tim Durance, Chairman & Co-CEO
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