About us
Micronise, reveal, valorise
REALDYME is a French company specialising in the industrial micronisation of plant materials.
REALDYME valorises selected, micronised wheat fractions, developed for applications in animal and human nutrition. The company also supports manufacturers with their contract micronisation projects, including in a dedicated facility where no gluten-containing material is processed.
Our conviction is simple: a plant fibre is not defined by its composition alone. By working on its physical structure, it becomes possible to change its behaviour and use, and to reveal new application value.
1978
First patent
1998
Creation of the ID-FOOD subsidiary,
specialising in the marketing of plant fibres for the food industry, cosmetics and pharmaceuticals
2017
A micronised plant fibre designed to adsorb pesticide residues and ochratoxin A in wine
2025
New micronisation facility dedicated to gluten-free materials
OUR HISTORY
Seeing value where none was expected
REALDYME's story begins with a meeting between industrial expertise — that of Alain Molinié — and the vision of an artisan baker, Lionel Poilâne.
In 1978, a patent was filed for a process to valorise a defined blend of selected wheat fractions through micronisation, for use in animal nutrition.
The original insight was simple yet visionary. After selecting, combining and micronising certain wheat fractions, the patent revealed that their potential had been limited only by their accessibility.
IN ANIMAL NUTRITION
Young animals, from the very first trials
The selected fractions, once micronised, revealed a richness that had previously been inaccessible: acid phosphatase and β-amylase, already present in these materials but trapped within their original structure, showed markedly increased activity with no change in composition. Tested from the very first weeks of life in piglets, starter poultry and calves, these early observations laid the foundations of REALDYME®. Almost fifty years on, young animals remain at the heart of REALDYME®'s applications.
IN BREADMAKING
A subtle fibre — the character of stone-ground bread, restored
By incorporating just 1.3% to 1.7% micronised wheat bran into a roller-milled flour, it was possible to recreate the sensory profile of a stoneground-style bread — a greyish-cream crumb, a uniform crumb structure and a higher fibre content — while maintaining loaf volume and visual appeal. Compared with standard bran added at the same level, the micronised bran provided a more homogeneous distribution, with no visible particles, and improved keeping quality over time. This work paved the way for our current fibre-enrichment applications.
This pathway was also the subject of early clinical studies in hospital settings, starting in the late 1970s.
OUR MISSION
Putting our expertise to work turning the structure of a plant material — not just its composition — into a scalable performance lever.
Composition tells you what a material contains. Structure decides what it can do.
OUR VISION
Turn micronization into a reference technology to functionalize plant materials — whether that means valorizing a co-product or achieving a specific function.
We believe that the plant-based materials of the future will not come solely from new resources, but from making better use of those we already have.
