Enhancing Product Texture and Color with Elea’s Innovations

Trying to diversify its product lines, Inka Crops potato processor began a collaboration with Elea in 2019, testing PEF applicability on plantain and vegetable chips, as well as Andean seeds, in Elea's pilot hall facilities.

The research has demonstrated the potential to improve raw material slicing and yield, reduce frying time and temperature, and improve product texture and color. Inka Crops installed an industrial-scale PEF Advantage Belt system for potato, sweet potato, cassava, carrot, and plantain processing in 2020.

“Since then we have been using the Elea PEF system for our potato, vegetable, and plantain chips production. We have been able to confirm the process and product quality benefits, so PEF has become an important part of our production line,” Andres Abusada, CEO of Inka Crops said.

Stefan Toepfl, managing director at Elea, mentioned that his company is very thankful and proud to work with Andres Abusada and the team of Inka Crops.

“It gives us great pleasure to see the worldwide expansion and market growth of Inka Crops’ innovative and high-quality products,” Toepfl added.

Inka Crops is specialized in the production and marketing of gourmet and alternative snacks. The company has been funded in 2000 and is offering a wide variety of snacks of Peruvian origin with the highest standards in ingredients, processing, and quality.