NuWave and Enwave partnership to boost shelf-stable baked goods with “fresh textures and flavors”

15 May 2020 --- NuWave Foods has joined forces with Enwave to commercially use dehydration technology as part of a strategy to boost shelf-stable baked goods. The Radiant Energy Vacuum (REV) technology enables baked goods processors to produce goods without using added preservatives, eliminating cold-storage and elongating product life. These products would have “fresh” textures and flavors and are seen as a potential disrupter to traditional grocery items in the baked goods arena which traditionally doesn’t have a high rate of innovation. The shelf life can be up to a year, which for traditional baked goods is “unheard of.” Initially, Nuwave will implement the technology for donuts and fritters but looking ahead, there could be more products in the pipeline.

“This R&D agreement marks the entrance of EnWave into the shelf-stable baked goods space. Our proprietary REV technology allows for the gentle, homogeneous removal of water from baked items. By removing the water, but leaving all of the flavor and a chewy texture, we can create innovative, shelf-stable baked items that have a fresh taste and chewy textures,” Dan Henriques, Enwave’s Chief Financial Officer, tells FoodIngredientsFirst.

“The applications are very broad, and we hope to work closely with NuWave to help them develop and launch a line of chewy, delicious baked goods that are shelf-stable for distribution throughout North America.”

This is just the first agreement in this vertical which is a perfect one for disruption. Historically there has been low innovation in bakery products and this is a major opportunity to turn what consumers assume are only “fresh” products to shelf-stable, such as donuts, brownies and cakes, Henriques explains. 

Click to EnlargeProprietary REV technology allows for the gentle, homogeneous removal of water from baked items, including donuts and fritters.Meanwhile, NuWave says it is looking to leverage innovative food technologies to introduce new food products into the North American market. NuWave operates a fully licensed commercial kitchen and bakery operation in Edmonton, Alberta, in Canada.

During the term of the agreement, NuWave will rent a 10kW REV machine for “intensive product development” at its facility in Edmonton and is being granted an exclusive option to license REV technology in Canada and the US for shelf-stable donut and fritter products. 

If commercially viable products are developed under the agreement, NuWave will potentially purchase REV machinery to commence commercial production at its Edmonton facility.

“NuWave has an internal mandate to launch these products and is seeking to leverage REV technology to beat the competition. Product development will test many baked good products, alter formulation and moisture contents, and processing parameters to create the best end product,” Henriques further adds. 

If NuWave is able to successfully develop products that they feel are suitable for commercialization, they will move into signing a royalty-bearing commercial license agreement. “Our R&D team will support NuWave in developing these products. There is a major opportunity to bring fresh-baked items into a shelf-stable format,” he concludes. 

Last year, EnWave signed a Commercial License and Equipment Purchase Agreement with Milkubator, an incubator for innovation program within dairy company Royal FrieslandCampina. These agreements enabled the innovation subsidiary to explore and pilot EnWave’s REV food dehydration technology.

REV technology is currently being used on a commercial basis to dry fruit, vegetables, meat, seafood, dairy products as well as cannabis/industrial hemp. In the dairy industry, it can be used to dry yogurt and cheese snacks, dairy-based ingredients, powders and derivatives. 

Last month, FoodIngredientsFirst reported that the coronavirus outbreak was creating fluctuations and increases in demand for some foods and ingredients, particularly ones which promote a longer shelf life. 

Tasneem Alonzo, Managing Director, Lähde brand by EHL Ingredients flagged a major increase in demand and sales of ingredients for baking. Meanwhile, flours derived from ancient grains, such as teff, millet, quinoa and spelt have surged, as well as flours for sweet bakery – almond, hazelnut and almond flour.

By Gaynor Selby

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