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freezeREV (still in the pilot-stage, but designed for bio-materials such as vaccines and antibodies held in small vials at below freezing temperatures).Īs radiant energy (microwaves) is applied in a vacuum, this reduces the atmospheric pressure and lowers the temperature at which moisture can efficiently be removed, minimizing the damage inflicted on foods and helping them retain color, flavor and nutrition.powderREV (for temperature-sensitive bacteria, probiotics, enzymes etc).quantaREV (designed for fragile solid products, gels, liquids, or encapsulated products that are laid out in trays).nutraREV (designed for fruits, veg, spices, herbs, dairy, meat, seafood - where products is tumbled in large baskets rotating through the vacuum-microwave chamber)."Revenues rose from CAN$2.6m in 2015 to CAN$6.1m in 2016, and we think it's a realistic goal to get to CAD $9m or CAD$10m in 2017." “ The point of Moon Cheese was to showcase our large scale continuous technology in action to prospective partners and de-risk it for them, if you like, and luckily it has performed extraordinarily well,” he said.
#How to make your own moon cheese license#
He added: “In general, our approach is to license our technology to partners covering specific product applications and geographies and then in exchange for that exclusivity, they agree to pay us royalties on the wholesale price or on a throughput basis on the machinery. " The key difference between our radiant energy vacuum (REV) and the other vacuum microwave technologies being developed is that we’ve established a continuous, large-scale and reliable way of homogeneously drying product loads."īrent Charleton, SVP, business development, EnWave Corporation Moon Cheese has performed extraordinarily well “We’ve done licensing deals with a large number of leading food companies including Milne Fruit Products (fruits/veggies), Hormel (meats), Gay Lea Foods (cheese snacks), Bonduelle (vegetables), Perdue Farms (pet food/treats), Merck (pharmaceuticals) and we’re doing research projects with companies including Jack Links, Ultima Foods, Ocean Spray and many more.” “For yogurt snacks, we are talking about products that no one has ever seen before. that aren’t roasted or fried) using blanched pulses infused with flavors, he said. Other concepts under development with food industry partners include crunchy yogurt sticks and bites with probiotics, pet treats, and novel crunchy pea- and bean-based snacks with low or “ negligible” oil/fat content (ie. Yes, you can make puffs using extrusion, but we’re using lower heat so you have superior nutrient retention and flavor profile.” Novel snacking concepts “We’re working on a really wide range of new clean-label concepts, from puffs made from meat emulsions or fruit and vegetable purees, dairy inclusions, crunchy meat sausages and chips, you name it, the options are endless. “It’s faster and cheaper than freeze drying, with better end product quality than air drying or spray drying, and it can work across everything from fruits and vegetables, to spices and herbs, meat, petfood, dairy, pulses, pharmaceuticals and vaccinations.
#How to make your own moon cheese series#
Moon Cheese is just one of a series of new snacking concepts - from ‘crunchy’ yogurt to low-fat pulse-based crisps – made possible by EnWave’s REV technology, which dries foods using microwaves under a vacuum in a continuous process that is significantly faster and more cost-effective than freeze-drying, but still ensures products retain their flavor, color, aroma and nutrients, SVP business development, Brent Charleton, told FoodNavigator-USA. Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.