Using a range of pilot-scale drying technologies, we work on the stabilization of raw materials, ingredients, and co-products while striving to preserve their original properties. Beyond freeze-drying and spray drying, we explore the potential of vacuum microwave drying, an innovative and sustainable technology that combines rapid processing with with the preservation of heat-sensitive bioactive compounds.

We provide access to a range of state-of-the-art equipment to test, refine, and validate your products, from brewing and fermentation to distillation. With our pilot-scale still, we support you in developing recipes and conducting precision trials, turning your concepts into tangible prototypes before they reach the market.

For your food innovation projects, we provide access to the Roboqbo, a versatile technology dedicated to food formulation trials. This system enables you to test and optimize your recipes under controlled processing conditions, including cooking, mixing, grinding, and emulsification, with precise control of vacuum and pressure.

The Roboqbo is an ideal tool for developing product structure, refining textures, and validating processing conditions before scale-up.

We complement our expertise with laboratory-scale equipment dedicated to high-pressure homogenization. This advanced technology is particularly suited to the beverage industry, where it is used to improve physicochemical stability.

During the process, the liquid is subjected to intense shear, turbulence, and cavitation, which modify its colloidal structure by reducing particle size and promoting their dispersion. This process helps improve the stability and homogeneity of emulsions.

Drawing on several years of research and development, we have developed advanced expertise in High-Pressure Processing (HPP). This non-thermal preservation technology enables you to ensure the microbiological safety of your products while preserving their nutritional value and fresh, original qualities.
We support you in optimizing HPP treatment parameters to extend the shelf life of your new products while avoiding the need for food additives.

For the development of textured food products, we offer a small-scale laboratory extruder, ideal for rapid prototyping and formulation trials. This equipment enables you to explore new food shapes and structures while minimizing material consumption, making it particularly well suited for testing innovative ingredients and new formulations.
From protein texturing to the development of snacks and cereal products, we help you assess the technical feasibility of your concepts and accelerate their development.

To assess the stability and safety of your products, our laboratory simulates their shelf life using controlled-environment chambers. Whether for accelerated shelf-life testing or real-time storage studies, we precisely control temperature and humidity. We can also adjust the gas atmosphere, with or without oxygen, to reproduce your specific packaging conditions and reliably assess and validate your products’ shelf life.

Our platform is also equipped with a blast chiller, an essential tool for cooling and freezing trials. This equipment enables us to study the behavior of your food matrices when subjected to thermal shock and to simulate industrial preservation processes by precisely controlling cooling and freezing rates.

Our laboratory is equipped with a comprehensive range of grinding equipment adapted to the specific characteristics of each food matrix, including dry, fatty, fibrous, and frozen products. Thanks to our wide range of size-reduction technologies, we can precisely control the particle size of your samples, whether to ensure the reproducibility of analytical results for R&D and quality control purposes or to develop powder formulations with precisely controlled particle size.