Because of expected nutritional, sensorical and health benefits, non‐thermal processing has the potential to satisfy the growing demand for minimally processed foods and can simultaneously provide safe and stable foods. Since the 60's the use of high intensity pulsed electric fields in food processing has repeatedly been demonstrated for e.g. pasteurization or cell permeabilization. The technical advance in the field of pulsed power equipment during the last years legitimates the approach of re‐considering some of these processes.