PEF (Pulsed Electric Field) application is based on electroporation. This non-thermal effect causes pore formation and facilitates mass and energy transport across cell membranes. The process has been widely adopted in French Fries and vegetable chips industry, where conventional preheating is replaced and a superior cut quality results. Low water and energy consumption, a product yield and quality increase and a healthier product are major benefits of PEF use. When processing carrots, beet root, or beans less product breakage occurs during cutting and handling. Blanching times can be reduced by up to 50 % and subsequent freezing or drying are accelerated. Dependent on process intensity PEF results in tissue softening, but as blanching or retorting times can be reduced the overall product appearance is improved. The presentation will highlight industrial case studies discussing process and commercial benefits and discuss future application examples in food and beverage processing.