written like an advertisement . please help improve it by removing promotional content and inappropriate external links and by adding encyclopedic content written from a neutral point of view . june 2016 learn how and when to remove this template message enwave corporation type public traded as tsx v enw fwb e4u industry drying equipment headquarters vancouver british columbia canada key people dr. tim durance president & ceo mr. john p.a. budreski executive chairman mr. brent charleton senior vice president business development revenue c 5.8 million 2015 number of employees 30 2015 subsidiaries nutradried llp website enwave.net founded in 1999 out of the university of british columbia ubc enwave is an industrial technology company that offers commercial scale microwave vacuum dehydration machinery for applications in the food and pharmaceutical industries . the company is based in vancouver british columbia . 1 enwave has raised close to 55 million since its inception to develop and commercialize its proprietary radiant energy vacuum rev dehydration technology . it generates revenues by selling machinery and by building a royalty stream through the licensing of its technology . the rev technology was developed by dr. tim durance who is the company s current chief executive officer . dr. durance was previously a professor in the food nutrition and health program at ubc where he earned a ph.d. the company s mission is to establish its rev technology as a better alternative than freeze drying air drying and spray drying the current drying standards . 2 several studies with herbs vegetables meats and fruits have demonstrated that flavor color nutrient and other biologically active chemicals that are sensitive to thermal or oxidative degradation typically exhibit better retention after microwave vacuum drying compared to air drying . 3 the combination of vacuum and microwave also allows solid food pieces to be dried more rapidly and thus more cost effectively than other drying methods . a study of three drying technologies in which 3 mm thick carrot slices were dried illustrated the rapid dehydration rate that can be achieved using microwave vacuum drying . freeze drying took approximately 3 days to reach the end point of 9.9 percent moisture content air drying took 8 hours and microwave vacuum drying only required 33 minutes . 4 the company closed its first commercial agreement in february 2008 with cal san enterprises a blueberry producer from british columbia canada . 5 to date the company has signed sixteen royalty bearing licenses with companies that include hormel foods bonduelle gay lea foods and sutro biopharma . in addition many other companies such as nestl sa kellogg co and r.j. reynolds have tested the technology . next to machine sales and royalties enwave also generates income from its subsidiary nutradried llp which develops manufactures markets and sells dried cheese snacks under the moon cheese brand . 6 enwave has not yet realized profits from its operations . however in the first quarter of the 2016 fiscal year which ended december 31 2015 the company s revenues quadrupled and it reported positive cash flow from operations for the first time since inception . 7 the company s shares trade on both the tsx venture exchange trading symbol enw and the frankfurt stock exchange trading symbol e4u . 8 contents 1 technology 1.1 drying methods 1.2 enwave rev platforms 2 nutradried llp 3 competition 4 key directors 4.1 dr. tim durance president & ceo 4.2 mr. john p.a. budreski executive chairman 4.3 mr. brent charleton senior vice president corporate affairs 4.4 mr. daniel henriques cfo 5 references 6 external links technology edit drying methods edit drying foods is one of the oldest and simplest methods of food preservation . there are currently three main dehydration technologies that dominate the market spray drying air drying and freeze drying . industrial scale spray drying has been around since the second half of the nineteenth century . it can only be used to dry liquids as they are sprayed into hot air of up to 575 f. that way the heated air mixes with the atomized liquid and evaporates the moisture within . 9 the solids are recovered as powder . the most common application of spray drying is powdered milk . the major disadvantage of spray drying is that the high temperatures being used in the process often compromise the flavor color texture and bioactivity of the dried product . 10 air drying on the other hand involves the passing of hot air across a product . similar to spray drying the process is cost effective and efficient but the heated air again compromises the biological and nutritional integrity of the product . the third method is freeze drying which requires the product to be first frozen then placed in a vacuum whereby the frozen water molecules are extracted from the product . although freeze drying removes only negligible amounts of nutrients from the food it is a slow and expensive process . 11 the first industrial applications of freeze drying occurred in the 1920s . 12 the idea to combine fast heating of microwave and low temperature processing of vacuum was investigated by a number of researchers during the past decades . the main purpose of vacuum drying is to remove moisture at lower temperatures . water boils on 1 bar at 100 c but if the pressure is lowered to 40 mbar then it already boils at 28.96 c. this is an important feature of the microwave vacuum process as the dried products are not exposed to the high temperatures used in spray and air drying . 13 the major limitation for using microwave heating in the dehydration process in the past was the existence of non uniform temperature distribution which resulted in cold and burn spots . enwave has eliminated that issue through the use of polyethylene drums inside the vacuum chamber which ensure a more uniform temperature distribution . 14 moreover in microwave drying the product is heated from within requiring approximately 75 % less energy than conventional drying methods . 15 the net result is that the speed and efficiency associated with the use of microwave energy is retained while damaging high temperatures are avoided . enwave rev platforms edit enwave currently has three commercial scale technologies nutrarev powderrev and quantarev . the company is also working on another technology coined freezerev which is in development stage . nutrarev is designed for the dehydration of fruits vegetables herbs dairy products meats and seafood . the technology allows for improved product appearance and substantial retention of flavour texture as well as nutritional value compared to freeze drying which is the industry standard for dehydrating many food applications . the nutrarev platform has been built up to 100 kw in power and is capable of producing as much as 300 kg 660 lbs of dried product per hour . 16 this is enwave s most popular technology . a few months ago hormel foods corporation launched spam snacks ; dried bite sized flavored pieces of meat produced with a nutrarev machine . 17 gay lea foods the second largest dairy co operative in canada recently started the production of nothing but cheese a crunchy cheese snack on a nutrarev unit . 18 powderrev technology is designed to dehydrate a wide variety of materials including enzymes probiotics and food cultures pharmaceuticals non regulated biologicals and certain dry food products . it is ideally suited to replace the expensive and time consuming process of both tray freeze and spray drying . these take place in a high heat environment and cause significant damage to sensitive organisms . 19 quantarev is designed for high volume low temperature dehydration of solids liquids granular or encapsulated products . it uses a continuous belt design in a controlled vacuum microwave environment with an eventual target of dehydrating several tonnes of material per hour . this low temperature technology is designed to provide a higher quality end product than what is currently achieved with spray drying or air drying . 20 the best known user of quantarev is bonduelle a leading processed vegetable producer . it recently launched inflavor a new category of frozen vegetables produced with enwave s rev machinery . 21 freezerev is designed to provide high speed dehydration for live and active organisms in vials . it has the potential to significantly lower operating costs as opposed to freeze drying . freezerev is intended for products which must have a minimum moisture content in order to maximize their shelf life . 22 nutradried llp edit nutradried llp develops manufactures markets and sells 100 % all natural cheese snacks under the moon cheese brand . enwave usa corporation a 100 % daughter of enwave corp holds a 51 % stake in nutradried while nd creations controls 49 % . enwave entered into a royalty bearing commercial license with nutradried which grants the latter the right to use rev technology for the production of its snacks . nutradried pays enwave a revenue based royalty of 5 % in return . 23 in july 2013 nutradried began producing cheese snack products in three specific flavors gouda american cheddar & pepper jack utilizing a small scale rev machine . first sales occurred shortly thereafter to dpi specialty foods which placed moon cheese snacks in 192 kroger locations under both fred meyer and quality food center banners . 24 in february 2015 nutradried announced that beginning in june 2015 cheddar and gouda moon cheese would be launched in 3 400 stores at starbucks in the united states . 25 a few months later the sales distribution in the large international coffee chain was expanded from 3 400 stores to 7 500 corporate stores . 26 and in november 2015 enwave announced that also the 1 400 canadian starbucks stores would start selling moon cheese . 27 the distribution of moon cheese in other stores also continues to grow . the snacks can now be purchased in up to 20 000 locations across the united states and canada . 28 in addition as of august 2015 nutradried started developing protein matrix products such as sports nutrients protein bars complete meal replacement snacks and dietary products . 29 competition edit the market for drying equipment is fragmented with many small companies that tend to have a very regional focus such as biopharma technology ltd. cuddon freeze dry and freezedry specialities inc. there are a couple of companies that are able to compete globally such as thermo fisher and usifroid . competition in the microwave vacuum dehydration space on the other hand is very limited as this is still a relatively new technology . enwave is the leader in the sector both in terms of international footprint and size of business . competition comes principally from p schner merk process and techni process . key directors edit dr. tim durance president & ceo edit one of the founders of enwave dr. durance has 35 years experience in the processed food industry and is the co inventor of the company s radiant energy vacuum technology . as enwave s chairman & ceo his responsibilities include research and development related to all of the rev technologies as well as ongoing intellectual property development . until recently dr. durance was a professor in the food nutrition and health program at the university of british columbia ubc where he has been a member of the faculty since 1987 . dr. durance is the author of more than 75 peer reviewed scientific publications 17 patents and numerous book chapters scientific presentations and invited lectures on technology and food processing . mr. john p.a. budreski executive chairman edit mr. budreski joined enwave with over 30 years of extensive capital markets and executive management experience . mr. budreski has a professional history of advancing and accelerating businesses as well as tangible engineering experience . he was formerly a vice chairman of cormark securities inc. from 2009 to 2012 and president and ceo of