Food industry: master and innovate in your materials and processes

RHEONIS supports agri-food players in their technical challenges linked to the physical behaviors and transformations of all types of agri-food ingredients and products, their processes and applications (mixing, transport, heat treatment, expansion, dosage, chewing, etc.)

Your industrial challenges in the food industry

In a context where the industrial reliability, security and constant quality are imperative, players in the food industry must also respond to the pressure to innovate: new textures, new formats, reduction of losses and improvement of environmental impact.
To meet these challenges, it is essential to master the real behavior of materials and processes on an industrial scale, and to have scientific tools to guide innovation.

Our approach: industrial mastery guided by science

At RHEONIS, we support manufacturers in the understanding and mastery of multi-physics agri-food materials and processes. Our approach combines advanced measures, modeling et tailor-made methods to ensure reliable and reproducible processes on a large scale.
We also integrate innovation levers, as the process PLcJ, to explore new avenues of formulation and optimization from R&D to industrialization.

Our services for the food industry

Agri-food applications

Whether it's to solve formulation problems, guarantee industrial stability or invent new textures, our expertise is designed for all your needs.

Why work with RHEONIS in the food industry?

• Nearly 15 years of experience agri-food issues and a broad knowledge of concrete contexts
• Industrial mastery materials and processes through an integrated multi-physical approach.
• Concrete innovation, via tools and processes such as PLcJ, to accelerate your developments and secure their scaling.
• Tailor-made solutions to anticipate, optimize and sustainably resolve your formulation and process issues.
• Trusted partner to strengthen your teams and secure your performance on a large scale.

Some useful links

• emulsion
• Profusion
• Liquid foam
• Gel product
• Case study: Development of a rheological model for dairy matrix process simulation
• Case study: R&D study of stabilization of sourdough suspension by gelling agent addition
• Case study: variability in the texture of gelled waters

Would you like to discuss your issues directly with our specialists? Do not hesitate to leave us a message, we will respond within 48 hours maximum.