EnWave Corporation (TSX-V: ENW) has entered into a research and development license agreement with Rhizome Food and Farming LLC, a food innovation company led by chef Dan Barber, who has received multiple Michelin Stars.

Under the agreement, Rhizome purchased a 3.6kW Radiant Energy Vacuum dehydration machine for commercial product development. The license grants Rhizome rights to use EnWave's REV technology for research activities, including collaboration with third-party food and agriculture companies and production of limited commercial volumes for market trials.

Rhizome plans to use the vacuum-microwave dehydration technology to explore applications in shelf stability, nutrient density and flavor enhancement within its culinary and agricultural research operations. The company will leverage its network of chefs, scientists and industry collaborators for this work.

The partnership adds Rhizome to EnWave's network of research partners, which includes Cornell University, the Danish Technological Institute, QUT of Australia and CNTA in Spain. If Rhizome scales successful concepts through dedicated manufacturing infrastructure, the companies expect to negotiate a commercial license with royalty terms.

Rhizome Food and Farming LLC was launched in 2025 as a research and incubation company that combines Stone Barns' regenerative agriculture expertise with Blue Hill's culinary innovation. The company conducts applied food-systems research and produces both open-source research and commercial offerings including products and consulting services.

Vancouver-based EnWave develops vacuum microwave dehydration technology and has more than fifty royalty-generating partners across twenty-six countries, according to the company's statement.