Bonduelle taps EnWave for food drying tech

The deal with EnWave gives Bonduelle the exclusive right to launch dehydrofrozen (DHF) veggies using REV (radiant energy vacuum) technology. REV tech reportedly produces better quality, flavor and efficiency than traditional dehydration methods.

DHF vegetables are produced by partially dehydrating, then quick-freezing them. According to EnWave, the process helps retain appearance, texture, taste and nutritional value. Lower moisture levels in the product help preserve the vegetable’s qualities when cooking from the frozen state.

EnWave will deliver a 120kW MIVAP for Bonduelle to use for their North American operations. Anticipated start date for the new equipment is the fourth quarter of 2014.

Further, the companies are collaborating on design of a commercial-scale machine for producing DHF vegetables, with a targeted capacity of up to 4 tonnes per hour. Estimated completion date for that equipment is 2015.