Mr. Brent Charleton reports

ENWAVE SIGNS NEW ROYALTY-BEARING COMMERCIAL LICENCE WITH HOKKAI YAMATO AND SELLS 10KW REV MACHINERY

EnWave Corp. has signed a new royalty-bearing, commercial licence agreement with Hokkai Yamato Foods Japan, a leading manufacturer of processed foods such as soups, furikake, ochazuke and other food products headquartered in Sapporo, Hokkaido, Japan. Additionally, Hokkai Yamato has purchased a 10-kilowatt radiant energy vacuum (REV) machine for continued product development and early stage commercial production for the Japanese market.

Under the commercial licence terms, Hokkai Yamato has been licensed to use EnWave's patented REV technology to produce several product types in Japan. Hokkai Yamato will pay a royalty commensurate with certain other existing licences granted by EnWave, and the company intends to continue working closely with Hokkai Yamato to ensure optimal product development success.

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 partners spanning 24 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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