Calbee Group and Food Physics Conduct Side‑by‑Side PEF Comparison Trials at Elea
27. February 2026 - Elea recently welcomed Chris Rees, Peter Bacon, and Tommy Brown from Calbee Group UK Ltd, together with Oliver Speakman from our business partner Food Physics Group, to our pilot hall in Quakenbrück.
Objective: Direct Comparison Under Identical Conditions
The visit focused on a comparative trial designed to evaluate the impact of Pulsed Electric Field (PEF) processing on potato chip production.
Untreated potato chips vs. PEF‑treated potato chips — using the same raw material and the same slicing conditions.
Such controlled, side‑by‑side trials provide clear insight into the measurable effects of PEF on key process parameters, including:
Cutting behaviour
Surface integrity
Frying performance
Texture
Oil uptake
Colour development
By removing assumptions, these trials offer processors a tangible demonstration of how electroporation influences product quality and process efficiency.
From Theory to Practical Impact
For many processors, the advantages of PEF can be difficult to visualize at first. When untreated and PEF‑treated slices run under identical conditions, the differences become clear — from cleaner cuts to improved surface structure and more consistent frying results.
Even small improvements in efficiency or product quality can generate significant operational and economic benefits on an industrial scale. Pilot trials therefore play a crucial role in helping processors evaluate performance gains before moving toward full production implementation.