"Visa Sante" programme
Bonduelle has always been involved in the field of nutrition, actively working on the nutritional quality of its product offering and improving the range of processed vegetables (development of cultivation methods, varietal selection, process optimisation etc.).
Spurred on by General Management, since 2008 the whole company has worked on “Visa Santé”, a continuous improvement process based on the evaluation and optimisation of food products. “Visa Santé” focuses on four points :
- Carrying out a nutritional audit on branded products (1,158 branded products were closely examined through a nutritional audit).
- Categorising products into three nutritional groups, according to the composition thresholds of certain nutrients.
- Reformulating some recipes. The recipes which do not meet the criteria will be sent to each subsidiary’s development division.
- Integrating new nutritional standards into each new product developed under the Bonduelle brand name.
In fact, Bonduelle is the first industrial company to commit to not using vegetables as an excuse for opportunistic nutritional advertising: the brand will not create any nutritional arguments for the so-called “gourmet” products in terms of the vegetable’s nutritional category.
This very demanding development charter has another objective: to promote integrated nutritional information.
“Bonduelle could have very well adopted an opportunistic strategy or simply let itself be driven by the trend in favour of fruits and vegetables. But instead, it chose a voluntary and rigorous approach.”
Pierre Combris – Research Director at INRA (National Institure for Agronomic Research, France), he coordinates the national Observatoire de la qualité de l’alimentation (OQALI or food quality monitoring service).
With “Visa Santé”, Bonduelle reaffirms its ambition to become a key player in the field of nutrition.
Taste & health:
Eating is a daily activity. To give it added meaning, taste plays a key role in food consumption! Bearing this in mind, nutritional promises are worthless unless these are backed by taste. For this reason, at Bonduelle we are developing a "Sensory Analysis" unit in addition to a cookery network.
The development of new products is always initiated by cooks and tested from a sensory viewpoint before these products go into production.
Innovation:
Constantly seeking innovative solutions for our consumers, we develop products featuring optimal and carefully controlled nutritional characteristics.
From the moment a project is launched, the nutritional characteristics required for the new product are taken into account at every stage including the nature of the ingredients used, the conservation aspect of the product, and its retention of nutrients after heat treatments, etc.
Bonduelle Vapeur, a revolution on the canned food shelf !