Products

 Product range optimization

 

Our existing products are constantly reviewed and redefined in order to ensure continuous improvement where nutritional quality is concerned. A few examples include :

 

•  Reducing salt levels in canned vegetables and catering salads. The reductions range from between 5% to 20% according to the recipes, and are ongoing. Thanks to the efforts made by our Development and Nutrition teams, some 300 tonnes of salt will no longer find its way onto our dinner tables.

•  Doing away with palm oil as the frying oil used to prepare pre-fried vegetables. 

•  Reducing dressing levels in the products from the catering range

 

New projects and ideas in the product optimization field are under consideration.

 

 

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 !