FrieslandCampina’s Milkubator division has signed a commercial licensing and equipment purchasing deal with EnWave Corporation, in order to use EnWave’s food dehydration technology to create new product lines.
EnWave’s Radiant Energy Vacuum (REV) dehydration technology uses a combination of vacuum pressure and microwave energy to deliver a high-speed, low-temperature drying process which removes water from organic materials in a way that preserves flavour and texture, as well as the nutritional value of the product.
EnWave claims that REV technology is faster and cheaper than freeze drying, with better end product quality than air drying or spray drying.
FrieslandCampina’s Milkubator start-up accelerator programme was established in 2016, and through this partnership the unit will aim to develop new products that cater to evolving consumer needs and taste preferences.
EnWave currently has three commercial REV™ platforms: nutraREV, which is used to dry food products; powderREV, which is used for the bulk dehydration of food cultures, probiotics and fine biochemicals such as enzymes below freezing point; and quantaREV, which is used for continuous, high-volume low-temperature drying.
Brent Charleton, president & CEO of EnWave said: “REV technology is currently being used on a commercial basis to dry fruit, vegetables, meat, seafood, dairy products and cannabis/industrial hemp.
“More specifically in the dairy industry, REV can be used to dry yogurt and cheese snacks, dairy-based ingredients, powders and derivatives.
“We’ve observed that consumer trends continue to place a high level of value on healthy and portable snacking options.
“Shelf stability is often advantageous for products that are portable, but due to the use of inferior drying technologies, nutritional retention is not always possible. REV’s low-temperature, gentle drying process allows for both shelf-stability and high nutritional retention.”
© FoodBev Media Ltd 2019
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