UBC spin-off company EnWave Corporation recently won an innovation award for its new food dehydration technology, NutraREV,™ at the largest annual food science forum and exposition in the world. Held by the Institute of Food Technologists in Anaheim, California, the event draws more than 20,000 delegates from industry, academia and government.
A research group led by Prof. Tim Durance in the Faculty of Land and Food Systems invented NutraREV™, technology that uses vacuum pressure and microwave energy to deliver rapid, low-temperature dehydration of fruits, vegetables, and other food materials, while preserving vitamins and nutrients. Compared to freeze drying, NutraREV™ requires less than one-third the energy with one-sixth the capital cost.
Durance, EnWave Chairman and Co-Chief Executive Officer, first began working on a prototype in 1999.
“It’s very exciting to help develop a new industry standard for the dehydration of food materials. We are now working to extend this technology to drying of live bacterial cultures, active bulk liquids, and sensitive pharmaceuticals.”