Ingredients, Biotechnology, Valorization of co-products
RHEONIS supports ingredient manufacturers, biotechnology and co-product valorization players in their technical challenges related to physical behavior and transformations of substances in complex states.
We accompany you in the development of experimental approaches tailor-made, in problem solving in industrialization/manufacturing, in thehelp with the decision for your technical choices, the sizing de processes specials, the development of predictive instrumental methods or models, the feasibility of your innovations, improving your R&D methods and quality control or training of your teams.
Our experience with complex materials, formulations and materials, our unique methods of Industrial Science to experimentally simulate industrial behaviors in the laboratory, and our tailor-made services approach make RHEONIS the ideal partner in your industrial challenges related to physical behaviors and transformations.
Your products
- Powders
- Polysaccharides
- Hyaluronic acids
- gelling agents
- Micro algae
- Yeasts
- Sourdoughs
- ...
Accompanying your challenges related to ingredients, biotechnology and co-product valuation
Understand causes and influencing factors variabilities and problems in production
Anticipate from R&D the physical behavior of your formulations in industrialization, production and application
Develop and internalize predictive instrumental methods processability or behavior in application
Help you with your decisions related to choice of instrumentation and technical strategies
Streamline and speed up reformulation through proven experimental approaches
Optimize your processes (mixed, dosage,…) and sizing improvements
Develop from new textures
Innovate on the product/process/application coupling
Accompany the growing competence of your teams
… and any other technical-scientific challenge
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.
Last Updated on February 8, 2023 by Vincent Billot