US contract manufacturer Ashland Dehydrated Foods has purchased two 10kW Radiant Energy Vacuum (REV) drying machines from Canadian technology supplier EnWave Corporation to expand its food processing capabilities.
Announced on 9 October 2026, the agreement includes a royalty-bearing commercial licence for EnWave’s vacuum microwave dehydration technology. The investment will support Ashland’s development of a specialised manufacturing operation in Ashland, Oregon, serving food, snack and pet food producers.
The equipment will enable the company to develop dehydration processes for dried fruit and vegetable snacks, meat snacks and ready-to-eat meals, while supporting new contract manufacturing opportunities.
Expanding Dehydration Capabilities
EnWave’s REV technology combines microwave energy with vacuum pressure to remove moisture from food products at controlled temperatures. The process is designed to provide faster drying and greater control over final moisture content compared with conventional dehydration methods.
By lowering the boiling point of water through vacuum pressure, the technology allows moisture to be removed at reduced temperatures, helping manufacturers manage product texture, colour and flavour during processing.
According to EnWave’s published equipment specifications, its 10kW REV system has a rated water removal capacity of 9kg per hour. The machines are suitable for product development and smaller-scale commercial production, providing a potential route towards larger manufacturing operations.
Ashland intends to use the new equipment to support commercial product development projects already being discussed with prospective contract manufacturing customers.
EnWave will also provide technical support as Ashland integrates the machinery into its processing operations and develops additional commercial applications.
Supporting Contract Manufacturing Growth
The agreement represents a further investment in specialist food processing infrastructure as manufacturers seek flexible production arrangements for new snack formats.
For emerging snack brands, access to contract manufacturing facilities equipped with vacuum microwave drying technology could reduce the need for substantial investment in dedicated processing equipment.
The technology also offers opportunities to develop differentiated dried snack products, particularly where moisture levels, texture and ingredient quality are important considerations.
Under the licensing agreement, Ashland will pay EnWave royalties linked to revenue generated using the technology. The financial value of the equipment purchase and a commissioning timetable have not been disclosed.
