The French fry and potato chip industry faces challenges regarding high energy and water consumption, leading to operational costs and environmental degradation. Pulsed Electric Fields (PEF) have emerged as an effective solution. The PEF treatment alters the potato cell through the formation of pores in the membrane, making it easier for heat to penetrate and moisture to evaporate. The enhanced heat and mass transfer allows reduced frying or drying times and temperatures, lowering the energy required for several processing step. PEF improves cutting efficiency due to a softening effect on plant tissue, leading to less waste and enabling processing of harder vegetables in special shapes. Because of a smoother cut, processing with PEF results in a higher starch retention, product quality and reduced fat absorption. Implementing PEF systems therefore enhances market positioning and drives sustainability, providing a competitive edge in the industry while promoting a greener future.