The PEF Wine & Olive Oil Tour 2026 is officially underway. Following weeks of preparation, the PEF Advantage P1e demonstration unit has now been collected and is on its way through Southern Europe.

PEF is finding applications well beyond the processes where it is traditionally used. A newly granted European patent demonstrates how Pulsed Electric Fields can be used to influence the processing of plant leaves, including tea and tobacco. 

PEF is often associated with what happens before the frying process: improved cutting, modified product structure and more efficient processing. But what happens after PEF treatment can be just as interesting. ELEA Technology GmbH has now been granted Canadian patent CA 3,166,656 for a process relating to the frying of PEF-permeabilized food products. The patent complements the corresponding European patent granted in 2024.

Next week, Elea Technology and its business partner ScanStore A/S will launch the Wine & Olive Oil PEF Tour 2026. Using a mobile PEF Advantage P1e system installed in a specially designed trailer, the tour will visit wineries and olive oil producers across France, Spain, and Portugal, demonstrating the practical applications and benefits of Pulsed Electric Field (PEF) technology directly at production sites.

Last week, we had to say goodbye to Federico Cingolani, who has been part of the Elea team for the past few months.

As demand for Pulsed Electric Field (PEF) technology continues to grow across food and beverage applications, we are pleased to welcome Vassilis Smoilis as Strategic Business Advisor to Elea.

Elea recently welcomed students from the International Summer University organized by Hochschule Osnabrück, accompanied by their module instructor, Dr. Lusani Norah Vhangani from Cape Peninsula University of Technology.

June was a busy month for Elea, with participation in several leading international trade shows across Europe, Asia, and South America. These events provided valuable opportunities to present the latest advancements in Pulsed Electric Field (PEF) technology, engage with industry professionals, and strengthen relationships with customers and partners around the world.

As part of the #ThePeopleBehindElea series, Elea Technology highlights the people driving innovation in Pulsed Electric Field (PEF) processing. This edition features Stefan Toepfl, Managing Director of Elea, whose work has helped advance PEF technology from scientific research to industrial-scale food processing applications.

Researchers, technology providers, and industry representatives gathered at DIL Technology Day 2026 for two days of knowledge exchange, innovation, and networking. Elea Technology participated in the event, showcasing Pulsed Electric Field (PEF) technology and welcoming visitors to its nearby headquarters for live demonstrations and discussions.

The team recently came together for its annual summer party, featuring a scavenger hunt, challenging riddles, and a shared meal. The event also provided an opportunity to celebrate one year since moving into the company’s new facilities.

Elea has launched #ThePeopleBehindElea, a new series highlighting the people, expertise, and innovation behind the company’s success while offering insights into its technology and future vision.

On International Potato Day, Elea Technology recognizes the potato processors around the world who produce some of the industry's most popular products, from French fries to potato chips. With approximately 300 installed PEF systems worldwide, processors are using Pulsed Electric Field (PEF) technology every day to improve product quality, increase efficiency and support more sustainable production.

Strong partnerships are essential for turning innovative technologies into long-term customer success. For more than seven years, Elea Technology and ScanStore A/S have worked closely together to support food and beverage processors across Europe, North Africa and South America.

ELEA recently participated in Enoforum, one of the leading technical conferences for the wine and viticulture sector, to present the latest findings from its successful PEF Wine Tour. The initiative brought PEF technology directly to wineries, generating valuable insights into the application of Pulsed Electric Field (PEF) technology in winemaking. Alongside technical presentations and scientific discussions, the event provided an excellent opportunity to strengthen industry connections and explore new collaboration opportunities.

Last week, representatives from industry, research, and politics gathered to celebrate a significant milestone: the 40th anniversary of the German Institute of Food Technologies (DIL). The event highlighted four decades of innovation, collaboration, and technological progress in the food industry while providing a platform to exchange ideas on future developments. As a long-standing partner of DIL, ELEA was proud to be part of the celebration and to present its latest developments in Pulsed Electric Field (PEF) technology.

What is often considered surplus or overripe fruit can still hold significant value when paired with the right technology and processing approach. Together with innovative freeze-drying methods, Pulsed Electric Field (PEF) technology can help transform valuable raw materials into high-quality products while reducing food waste. Frudist demonstrates how sustainability and technological innovation can work hand in hand to create premium freeze-dried fruit products with excellent quality and extended shelf life.

In industrial potato processing, even unexpected foreign objects can disrupt production and impact product quality. As part of the PiCon research project, ELEA Technology is developing an innovative AI-based monitoring system that uses sound and vibration signals to detect both process disturbances and PEF treatment effectiveness in real time.

Elea recently completed a series of full-scale trials using one of the company's largest Pulsed Electric Field (PEF) generators at its 1,300 m² testing facility in Quakenbrück.