Research

Agricultural science and local produce

 

The Bonduelle Group develops programmes aimed at:

 

• Better understanding plant physiology, from the seed through to the harvest.
• Identifying the exact manner in which it expresses its nutrients
• Understanding the different varieties and farming aspects in order to optimize these

 

…In order to offer customers top-quality vegetables with the best possible nutrient density.

 

 

 Production processes

 

 For several years now, each season the Bonduelle Group has introduced a range of applied research projects making it possible to continuously improve the nutritional aspects of processing, including :

 

• Harvesting methods and waiting time
• Heat-related processes
• Freezing
• Fast analysis methods

 

This approach is being applied to existing manufacturing processes, new processes and those still under development.
The nutritional quality of a manufacturing process is a key feature of the specifications for any new machines.

 

 

Health +

 

Our company’s commitment in the nutrition field takes the form of an upstream approach, facilitating the acquisition of knowledge and making it possible to design and anticipate the products of tomorrow.

 

In partnership with public or private research bodies, the Bonduelle Group organized research programmes to better understand the effects upon health of vegetables as foodstuffs.

 

The priority areas covered by the Bonduelle group’s research are:

 

• Obesity
• Cardiovascular disease
• Intestinal health

 

To explore these themes, the Bonduelle Group has launched numerous academic or applied partnerships in Europe and Canada.