EnWave Signs R&D License Agreement with Rhizome Food and Farming

Why It Matters

The deal positions EnWave to monetize its drying platform through high‑profile, sustainability‑focused partners, potentially smoothing revenue volatility and accelerating market adoption of nutrient‑rich processed foods.

Key Takeaways

• EnWave licenses its REV™ drying tech to Rhizome Food.
• Chef Dan Barber backs Rhizome, boosting credibility for regenerative foods.
• Partnership expands EnWave’s network beyond equipment owners to brand collaborations.
• EnWave aims to commercialize nutrient‑dense produce via Rhizome’s farms.
• Company seeks larger scale orders after a soft first half of 2026.

Summary

EnWave Corp. announced a research‑and‑development licensing agreement with Rhizome Food and Farming, a venture founded by Michelin‑star chef Dan Barber. The deal gives Rhizome access to EnWave’s patented REV™ rapid‑evaporation drying technology to bring highly nutritious fruits and vegetables to market.

The agreement reflects EnWave’s strategic shift from selling machines to end‑users toward licensing its platform to partners that can handle manufacturing and branding. By leveraging its growing network of licensed partners, EnWave hopes to enable large brands to adopt its MicroDried® and BranchOut food processes without heavy capital investment.

Charleton highlighted that the collaboration with Barber’s regenerative‑focused operation opens doors to premium, nutrient‑dense products. He cited examples such as using the REV™ equipment in New York farms and potential processing hubs in Mexico, illustrating a flexible, multi‑regional supply chain.

If Rhizome can scale the technology, EnWave could secure several multi‑million‑dollar contracts, addressing the “lumpy” revenue pattern that has hampered its first half of 2026. The partnership also signals broader industry interest in sustainable processing solutions and may accelerate adoption of high‑value, low‑waste food products.

Original Description

EnWave Corporation CEO Brent Charleton joined Steve Darling from Proactive to discuss the company’s newly signed Research and Development License Agreement (RDLA) with Rhizome Food and Farming, a North American food company led by renowned chef Dan Barber, a recipient of multiple Michelin stars.

Charleton explained that the agreement builds on prior engagement involving Row 7, which, through its connection to Barber, had entered into a rental arrangement for a small-scale 3.6kW Radiant Energy Vacuum (REV™) dehydration machine. That equipment supported the development of innovative, chef-driven food products. Row 7 is not affiliated with Rhizome, but the company has since purchased the 3.6kW REV™ system to continue advancing commercial product development.

Under the RDLA, Rhizome gains broad rights to use EnWave’s REV™ technology for research and development purposes. This includes collaboration with third-party food and agriculture companies on product and process innovation, as well as the production of limited volumes of commercial product for market trials.

With this agreement, Rhizome joins EnWave’s global network of R&D partners, which includes leading institutions such as Cornell University, the Danish Technological Institute, Queensland University of Technology (QUT) in Australia, and CNTA in Spain. These partners utilize REV™ equipment to collaborate with EnWave, applying vacuum-microwave dehydration technology to solve product-specific challenges and accelerate innovation.

Rhizome plans to use REV™ technology as a core component of its culinary and agricultural research ecosystem, exploring “moonshot” ideas in shelf stability, nutrient density, and flavor. The initiative will draw on its extensive network of chefs, scientists, and industry collaborators while helping to de-risk future commercialization opportunities.

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