Agro-alimentaire, innovation, recherche
Expertise: sweet products: biscuit making, patisserie, chocolate making, beverages, confectionery
Local multi-disciplinary work
Formulation of new products
Developing new products, from the creation of product specifications to the formulation of prototypes. Recognised know-how in sweet products.
Optimisation of processes, through the development of experimental protocols, trials on pilot equipment, and support for production transfers.
Support on the production site
Launching and optimising production lines, from the creation of product / line specifications to the choice of production equipment.
AGIR, an approved training centre listed with DATADOCK, offers a range of intra- or inter-company, standardised or bespoke, technical or scientific courses (the technical hall itself is a training resource).