The year comes to an end, and we look back on a year filled with exciting developments and memorable milestones. We sincerely thank our business partners, customers, collaboration partners, and our whole team for contributing to such a successful year! We wish you a joyful holiday season and a fantastic start to 2026!

As the Christmas season approaches, our warehouse is still buzzing with activity — from completing the final storage hall move to shipping systems worldwide!

New day, new student visit! Last week, we had the pleasure of welcoming students from Hochschule Hannover, accompanied by Professor Britta Rademacher.

Last month, our Food Engineer and PhD student Madita Kirchner proudly represented Elea at EFFoST in Portugal, taking the stage to share her latest research insights.

Last week Elea’s Strategic and Research Coordination Manager, Claudia Siemer, attended the event “Innovationsräume Bioökonomie” at the Bundesministerium für Forschung, Technologie und Raumfahrt in Berlin.

From 10th to 15th November, our Food Engineer and PhD student Madita Kirchner attended the EBTT at the University of Ljubljana.

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.