Kellogg joins global giants in food dehydration R&D trials

By Helen Glaberson

- Last updated on GMT

Related tags Food preservation Food

Kellogg is the fifth multinational food giant to sign a research and development agreement with EnWave to test the company’s dehydration technology for a product area which includes cereals and cereal bars.

Canada -based EnWave Corporation said the agreement provides up to 12 months for Kellogg to test nutra​REV with an option to license the food dehydration technology at the end of this period.

Further terms of the agreement are closely-guarded secret, a spokesperson for EnWave told

The nutra​REV is said to compete with standard freeze drying at one sixth of the cost and can be used for drying products such as fruit, vegetables and herbs, according to the firm.

Other collaborations

The four other multinational giants that have been working with EnWave are Nestle, Danisco, Grupo Bimbo and Grimmway Farms, who are testing one of EnWave’s Radiant Energy Vacuum (REV) technologies.

Last month, the firm also announced an agreement with US fruit processor Milne Fruit to supply the firm with Radiant Energy Vacuum Radiant Energy Vacuum (REV) technology for the dehydration of a variety of specified fruit products.

The spokesperson said although there were a number of other regional and global leaders accross the food industry that were testing the technologies, she could not provide any further details.

Radiant Energy Vacuum

The firm’s REV process uses vacuum microwave technology as a dehydration method.

It combines microwave energy transfer with pressure control to dehydrate and alter structures and drive chemical reactions. According to EnWave, this can create unique product characteristics for both food products and medical applications. It is also said to reduce the potential for large batch losses with continuous processing, as well as improve the retention of flavour and colour, and facilitate attributes such as puffing.

Related topics Processing & Packaging Kellogg

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