Elea is thrilled to introduce Frederico Pölking Lenhardt, our new intern with a unique Brazilian–German background and a deep passion for sustainability.

New publication! In the German journal “Ernährungs Umschau”, Elea’s Strategic/ Research Coordination Manager Claudia Siemer and R&D Engineer Marc Schmidt contributed to an article on the modular production and utilization of fresh microalgae.

Since August, we’ve been thrilled to welcome Mohammad Zohor Naseri to the Elea team. Every new colleague brings fresh perspectives that drive us forward!

Our new storage hall next to our headquarters in Quakenbrück is officially ready, and the very first shipment has just left the building!

We are proud to announce the publication of our latest research in Food Research International, exploring the effectiveness of Pulsed Electric Field (PEF) technology in reducing spoilage microorganisms in plant-based beverages.

We’re excited to announce our latest publication in Elsevier Applied Food Research with the topic “Effects of Pulsed Electric Field Treatment and Raw Material Storage on Processing Properties and Quality Attributes of Fried Sweet Potato Chips.”

Last week we welcomed the new winter semester 2025/2026 students from the Food Process and Product Engineering (FPPE) MSc programme jointly run by the Stiftung Tierärztliche Hochschule Hannover (TiHo) and the DIL Deutsches Institut für Lebensmitteltechnik e. V.

On 9 October 2025, Elea Technology GmbH opened its doors to chip producers, food industry professionals, and partners from across the globe for the Elea PEF Chip Day 2025 at its headquarters in Quakenbrück, Germany. The event provided an in-depth look at the latest innovations in Pulsed Electric Field (PEF) processing for potato chips.

We’re excited to welcome Mathias Henningsen from our partner ScanStore A/S as the next confirmed speaker for Elea PEF Chip Day on 9th October.

ELEA Technology recently welcomed PhD candidate Ari Salvador Moreno Razo for a week-long visit, collaborating with our team to establish a validated microbial inactivation model based on CFD simulations.

Last week, ELEA Technology GmbH had the absolute pleasure of sponsoring the 10th edition of the PEF School 2025 at the Università degli Studi di Salerno – and supporting the hands-on practical courses that make it so special.

Since May 2024, Elea has been collaborating with Leibniz Universität Hannover, supported by Projektträger Jülich (PtJ), on the Green Xuta Protein Project, which will run until April 2026.

Our team has been busy! Over the past two weeks, we have prepared and shipped three systems to customers and partners around the world.

Microalgae, PEF and collaboration – three highlights from Elea. At ELEA Technology GmbH, we’re exploring how Pulsed Electric Field (PEF) technology can unlock the full potential of microalgae for sustainable applications in food, cosmetics, and pharmaceuticals.

Our Wine & Olive Oil PEF Tour has officially started, and we are on our way to our first customer in Italy! Together with our business partner ScanStore A/S, we are visiting several wineries to demonstrate how PEF technology can enhance both processing and wine quality.

Yesterday, the BIQ Business- und Innovationspark Quakenbrück celebrated its 10th anniversary! Elea was proud to be on site to present PEF Technology and share Eleas journey from a start-up to the company we are today.

Last month, we had the pleasure of welcoming several regional leaders to our site as part of a tour showcasing innovative start-ups in the Osnabrück region.

We’re excited to introduce the newest member of our team: Matteo Stefanelli! After completing a successful internship with us in 2024, Matteo went on to earn his Master of Science in Food Science and Technology from the University of Parma. Now, we're proud to welcome him back—this time as a Food Technologist.

Last week, we had the pleasure of welcoming a group of international students from the International Summer University (ISU) program at Hochschule Osnabrück, accompanied by Dr. Lusani Norah Vhangani, PhD, to Elea.