Food industry: master and innovate in your materials and processes

RHEONIS supports players in the agri-food sector in their technical challenges related to the physical behavior and transformations of all types of ingredients and agri-food products, their processes and applications (mixing, transport, heat treatment, aeration, dosing, packaging, chewing, etc.).

Combining quality, performance and innovation in the agri-food sector

In a context where industrial reliability, security et constant quality are imperative; agri-food actors must also respond to the pressure to innovate quickly to guarantee its competitiveness: new textures, new formats, reduction of losses and improvement of environmental impact.

These challenges often create tension at the product/process level between current practices, which are frequently characterized by empirical approaches coupled with normative quality control. without real mastery or understanding of multi-physical behaviors yet at the heart of the product qualities and the difficulties encountered.

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.