Mr. Brent Charleton reports

ENWAVE TO REPORT FIRST QUARTER FINANCIAL RESULTS ON FEBRUARY 24, 2025 AND HOST INVESTOR CONFERENCE CALL

EnWave Corp. will release its financial results for the first quarter ended Dec. 31, 2024, on Monday, Feb. 24, 2025, before the market opens. The financial statements and management's discussion and analysis will be available on SEDAR+ and on the company's website.

The company has scheduled a conference call to discuss the results for first quarter 2025 and business outlook on Monday, Feb. 24, 2025, 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:  Feb. 24, 2025

Time:  7 a.m. PST/10 a.m. EST

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

Webcast:  at the Chorus Call website

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 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 which want to dry better, faster and more economically than freeze drying, rack drying and air drying, and enjoy the benefits of producing exciting new products and reaching optimal moisture levels up to seven times faster, and improve product taste, texture, colour and nutritional value.

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