Food Physics

Food Physics was established in 2012 with the purpose of identifying and maximizing the potential of new technologies and innovations in the food and beverage industry.

They devote their time to studying and implementing their technology in North America, the Caribbean, UK, and Ireland. They conduct their operations from their facilities in Boise, Idaho, USA and Chelmsford, Essex, UK.

They work closely with thier partner Elea to develop new PEF applications, create R&D projects, and conduct on-site and pilot hall testing to bring innovative Pulsed Electric Field solutions and installations to your business.

Their team of dedicated engineers and sales agents work to ensure prompt maintenance and delivery of all PEF systems and spare parts.
 How PEF works

The Science Behind PEF

- Transforming Food. Plant Cell Electropermeablilisation

Opening cells using Pulsed Electric Field Technology

Using Pulsed Electric Field they are advancing food processing by bringing greater value to raw materials, while improving manufacturing efficiency, and creating new product opportunities. Transform Your Product.

- Inactivatting Bacteria with Electro Permeabilisation

Extending shelf life using Pulsed Electric Field

With over 17 PEF-related patents currently pending, Food Physics is driving Pulsed Electric Field innovation to the industry. Extend Your Products Shelf Life

- Stressing Bacteria with Electro Permeabilisation

Enhanced Ingredients

PEF creates a stress response within beneficial bacteria and stimulates cell activity to increase the growth and production rate of desired ingredients. Increase Your Yield

PEF Benefits

Pulsed electric field Tecnology Brings a wide variety of benefits
 

• What can PEF do for your product

Pulsed Electric Field technology advances food processing by bringing greater value to raw materials, improving manufacturing efficiency, reducing product and energy waste, extending shelf life, and creating new overall product opportunities.
 

• Potato Processing with PEF

PEF technology modifies the internal structure of the potato to be softer, enabling superior cutting at the optimum texture. Treatment results in a higher-quality product that sees less breakage and shattering while retaining an overall more consistent quality. PEF technology also enables a quicker overall cooking time, with less oil absorption and improved coloring.
 

• Freeze Drying with PEF

By gently opening the cell’s membrane, the PEF treatment increases internal diffusion. This results in greatly enhanced mass transfer and improves evaporation, line capacity, and potential energy savings. The end product is more structurally sound and maintains a brighter color and natural flavor compared to non-treated products.
 

• Vegetable Processing with PEF

The PEF system improves the shelf life of vegetables without compromising the product’s quality or freshness. The treatment also results in improved cutting, structural integrity, and color retention. The associated faster cooking and blanching times reduce energy and water consumption.
 

• Endless PEF Solutions to be discovered

With over 17 PEF-related patents currently pending, Food Physics is driving Pulsed Electric Field innovation to the industry. We work closely with our partners at Elea who have an R&D team comprised of some of the best food scientists in Europe, all of them experts in PEF. Here at Food Physics, we are currently running several projects to fully implement and upscale the results coming from our PEF research.
 

• Juice
• Cassava
• Syrup
• Grass
• Asparagus
• Beans
• Pesticide
• Fruit
• Puree
• Algae
• Meat
• Rapeseed
• Sugar
• Beet
• Yogurt
• Paint
• Milk
• Beer
• wine
• Tea
• Soup