Elea Technology GmbH is about to inaugurate its new headquarters in Quakenbrück, Germany — a milestone that underscores the company’s ambition to drive Pulsed Electric Field (PEF) innovation worldwide. We spoke with Dr. Stefan Toepfl, Managing Director, about the company’s expanding role in sustainable food processing, new application areas, and what the future holds for PEF across industries.

• Congratulations on the inauguration of Elea’s new headquarters. What does this milestone represent for the company, both in terms of physical expansion and long-term vision? 

Thank you very much! The inauguration of our new headquarters marks an exciting and significant milestone for Elea. Our new headquarters has been designed to support both the growth of existing applications and the exploration of new ones. It offers increased space for our growing team of PEF experts and service professionals. The building also features dedicated spaces for seminars and hands-on training. In the long term, the new Home of PEF represents our vision to further establish Elea as a global leader in PEF innovation — driving sustainable food processing and unlocking new opportunities across a wide range of industries.

• The “Discover PEF Day” during the event focused on drying and snack applications. Are these the most promising growth segments for Elea’s PEF technology in the coming years, or are there other application areas you are strategically targeting? 

Indeed, drying and snack applications are among the fastest-growing segments for Elea’s PEF technology. These sectors are largely driven by small and medium-sized enterprises that can benefit significantly from PEF. Improved slicing and cutting, increased yield, and reduced drying or frying times all contribute to resource and energy savings — resulting in a rapid return on investment. Our “Discover PEF Day” is designed to foster dialogue between current users, potential customers, and leading PEF experts. The event showcases real-world success stories, highlights process improvements, and offers a platform for exchanging experiences and insights. However, our strategic vision extends well beyond drying and snacks. The event also features presentations and live demonstrations of emerging applications — such as yield enhancement in extraction processes for natural colourants, wine, and plant oils, as well as innovative uses of PEF in biotechnology.

• Elea has deployed more than 300 PEF systems globally. What have been the key factors driving adoption in different regions, and how do you tailor your approach across varied food industry landscapes? 

The key drivers behind the adoption of PEF worldwide have been its strong commercial viability and the clear sustainability gains it offers. Across regions, openness to innovation and the development of new products have also played a crucial role. For more complex applications such as drying enhancement or processing of olives and grapes, an even more localised approach is essential. That’s why we have built a strong network of regional partners in our key markets. This not only ensures deep market understanding and improved customer support but also enables fast on-site service and reliable spare parts availability. To support testing and innovation, we’ve placed about 25 of our flexible PEF pilot systems at universities and R&D centres worldwide and maintain a fleet of rental units for commercial trials. This infrastructure allows us to stay close to our customers and tailor our solutions to quickly respond to their needs.

• With the new facility now operational, how will this impact Elea’s R&D capabilities? Are there specific innovations or new product lines we should expect from your expanded lab and demo center? 

With the new building, our R&D capabilities have been significantly enhanced, allowing us to broaden the scope and pace of our innovation pipeline. Besides pilot-scale testing in potato and snack applications, the expanded laboratory and demonstration centre enable us to offer extended options for drying, infusion, and extraction — key processes to develop tailored and efficient processing solutions for our partners. Upcoming innovations include AI-based process monitoring tools for inline cutting quality and slice thickness control. Additionally, the new lab and pilot hall facilities support the exploration of biotech applications, unlocking exciting avenues for innovation in areas like micro- and macroalgae or insect processing.

• Sustainability is a major driver in food technology investments today. How does PEF continue to position itself as a solution for energy and water efficiency, and how do you communicate these benefits to processors still hesitant to adopt it? 

Sustainability is at the heart of what we do at Elea. Pulsed Electric Field (PEF) technology directly addresses some of the biggest environmental challenges faced by food processors today: water usage, energy consumption, and product waste. In potato processing, for example, PEF has proven to deliver tangible sustainability results. On average, our systems reduce water and energy consumption by up to 90% in comparison to thermal processing. The technology helps to significantly increase yield, by reducing starch losses and waste product. Seeing the PEF effect firsthand is often what shifts the conversation from scepticism to adoption.

• With the new headquarters offering a larger footprint, do you have plans to scale your production capacity? Are you exploring new manufacturing or service models to meet increasing global demand? 

While scaling our production capacity is certainly part of the broader picture, it has not been the primary driver behind our facility expansion. The real focus of our expansion lies in enhancing the way we support our global customers. With our new headquarters, we’re significantly extending our service capabilities. We’re investing in a space where customers, partners, and our own experts can come together to innovate, prototype, and refine new solutions based on Pulsed Electric Field (PEF) technology. In short, the new building enables us not just to produce more, but to serve better — and to collaborate more closely with the food and beverage companies driving innovation around the world.

• PEF technology is often associated with premium or niche applications. Are you seeing movement toward adoption in large-scale or lower-margin segments such as bulk commodity processing or mid-tier brands? 

That’s a common perception, but it no longer reflects the current reality. While PEF was initially viewed as a niche or premium technology, it has firmly established itself in large-scale industrial use. PEF is therefore far beyond the pilot stage — it is firmly embedded in mainstream industrial food production. Interestingly, and perhaps unexpectedly for a high-tech solution, we’re now seeing strong demand not only from large processors, but also from small and mid-sized companies. The development trend is clearly moving towards more compact and versatile systems that meet the needs of snack producers and vegetable processors operating at lower volumes or with more specialised products. In addition to our high-throughput units capable of processing up to 100 tonnes per hour, we introduced the B 1 Mini. It brings the benefits of PEF — improved yield, texture, and energy efficiency — to processors who need flexibility, ease of integration, and a smaller footprint.

• Finally, what is your broader vision for Elea over the next five years? Are there industries beyond food and beverage where you see PEF having a disruptive impact? 

Over the next five years, our vision is to further establish PEF as a core technology in sustainable food processing, while expanding into adjacent sectors where it can deliver meaningful impact. In the food and beverage industry, we’re seeing significant growth opportunities in areas like juice and puree extraction, fruit oil recovery, and the valorisation of vegetable raw materials. PEF offers clear advantages in improving yield, preserving quality, and reducing energy consumption. One of the most exciting areas is PEF’s potential to support the decarbonisation of food processing. By replacing or reducing thermal preservation steps, PEF can drastically lower energy use and improve nutrient retention. Beyond the food sector, we’re also active in research and development for biotech and industrial applications. We see clear potential for PEF in sectors such as biorefining, cosmetics, and pharma. Ultimately, our aim is to continue building on our position as the global leader in industrial PEF applications.