Mr. Brent Charleton

ENWAVE TO REPORT THIRD QUARTER FINANCIAL RESULTS ON AUGUST 22, 2024 AND HOST INVESTOR CONFERENCE CALL

EnWave Corp. will release its financial results for the third quarter ended June 30, 2024, on Thursday, Aug. 22, 2024, after market close. The financial statements and MD&A (management's discussion and analysis) will be available on SEDAR+ and on the company's website in the late evening Vancouver time.

The company has scheduled a conference call to discuss the results for Q3 2024 and business outlook on Friday, Aug. 23, 2024, at 7 a.m. Pacific Time (10 a.m. Eastern Time). Brent Charleton, chief executive officer, and Dylan Murray, chief financial officer, will present EnWave's results and host a question-and-answer period.

Conference call details:

Date:  Aug. 23, 2024

Time:  7 a.m. PT/10 a.m. ET

Participant access:  1-877-407-2988 (toll-free number)

About EnWave Corp.

EnWave is a global leader in the innovation and application of vacuum microwave dehydration. From its headquarters in Delta, B.C., EnWave has developed a robust intellectual property portfolio, perfected its Radiant Energy Vacuum (REV) technology, and transformed an innovative idea into a proven, consistent and scalable drying solution for the food, pharmaceutical and cannabis industries that vastly outperforms traditional drying methods in efficiency, capacity, product quality and cost.

With more than 50 royalty-generating partners spanning 26 countries and five continents, EnWave's licensed partners are creating profitable, never-before-seen snacks and ingredients, improving the quality and consistency of their existing offerings, running leaner and getting to market faster with the company's patented technology, licensed machinery and expert guidance.

EnWave's strategy is to sign royalty-bearing commercial licences with food producers who want to dry better, faster and more economical than freeze drying, rack drying and air drying, and enjoy the following benefits of producing exciting new products, reaching optimal moisture levels up to seven times faster, and improve product taste, texture, colour and nutritional value.

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