EnWave Inks Research and Development License with Rhizome Food and Farming LLC
EnWave Corporation announced on April 7, 2026, that it has signed a Research and Development License Agreement with Rhizome Food and Farming LLC, a North American food company led by renowned chef Dan Barber, who has received multiple Michelin Stars, according to GlobeNewswire PE. Under the agreement, Rhizome has purchased a 3.6kW Radiant Energy Vacuum dehydration machine previously rented by Row 7, which is connected to Dan Barber but not affiliated with Rhizome.
Details of the License Agreement
The Research and Development License Agreement grants Rhizome broad rights to use EnWave’s REV™ technology for research and development activities, including collaboration with third-party food and agriculture companies on product and process development, as well as the production of limited volumes of commercial products for market trials. Rhizome joins EnWave’s network of research partners, which includes institutions such as Cornell University, the Danish Technological Institute, QUT of Australia, and CNTA in Spain, all of which have acquired REV™ equipment to collaborate with EnWave on solving product-application challenges using vacuum-microwave dehydration technology. If Rhizome scales successful concepts through its own manufacturing, EnWave and Rhizome would negotiate a full commercial license with appropriate royalty-bearing terms.
Background on Rhizome and Prior Arrangements
Rhizome Food and Farming LLC, launched in 2025 by Stone Barns and Blue Hill, conducts applied food-systems research to improve human and environmental health while emphasizing flavor, combining Stone Barns’ expertise in regenerative agriculture and Blue Hill’s culinary innovation with an external network of scientists and collaborators. Previously, Row 7 entered into a rental arrangement for the 3.6kW REV™ machine to develop innovative, chef-driven food products, though Row 7 is not affiliated with Rhizome. Rhizome intends to use REV™ technology as a core tool in its research ecosystem to explore ideas in shelf stability, nutrient density, and flavor, while de-risking future commercialization opportunities through an iterative cycle of field evaluation, culinary testing, and nutritional analysis.
Rhizome’s Research Outputs and EnWave’s Partnerships
Rhizome’s R&D efforts generate outputs such as open-source research shared through media and academic publications, leveraging its extensive network of chefs, scientists, and industry collaborators, according to GlobeNewswire PE. This aligns with EnWave’s existing collaborations, where partners like the Danish Technological Institute and CNTA in Spain have used REV™ equipment to accelerate innovation in specific applications. As a widely-known context, EnWave operates in the food technology sector, focusing on dehydration methods that enhance product development, though this agreement specifically pertains to research rather than broad commercialization.
