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Quality and nutrition

The quality at Bonduelle

Certificates and a management system ensuring the highest quality

To guarantee the quality of its products, Bonduelle has a comprehensive certification process for its sites. 97% of its factories have one or more certificates, this translates as 99% of the Group's tonnage. At Bonduelle a management process is also conducted in each subsidiary by a "Quality" manager : in each entity a special plan is implemented which takes into account the technological specificities and constraints unique to the geographical location. A plan consists of 3 types of inspection :

In 2014-2015, 44,600 tests were carried out on canned products, 19, 000 on frozen, fresh prepared products.

In every country where Bonduelle operates, there is a dedicated consumer satisfaction department to respond to questions and complaints, which are sent on to the quality managers. The group has also deployed an international monitoring tool for these complaints so that corrective measures can be implemented as promptly as possible.


  • Inspection on receipt of "vegetable" raw materials and other types of purchases
  • Quality inspection on production lines
  • Final inspections on products before shipping

Every year, Bonduelle implements a policy for renewal and upgrade of inspection tools, especially optical sorters for better detection of any foreign bodies during preparation of the vegetables


In terms of supplies of raw materials, the vegetable supplier planters sign a special charter with Bonduelle to ensure adherence to specifications concerning the farming of each type of vegetable. The third version was published in 2007. In 2010, Bonduelle devised a supply charter dedicated to suppliers of food products that feature in the recipes but that are not directly grown by the Group.

A word from the experts

At Bonduelle, quality is vital. Our quality policy is both a guarantee of commitment to consumers and a guarantee of the sustainability of our activities. Our quality policy is continuously monitored, both internally and with our suppliers. This initiative combines the Group's actions to ensure the satisfaction of distributors and consumers.

Jérôme Lefèbvre, Bonduelle Quality Director

Bonduelle nutrition

Bonduelle works daily to make the vegetable the future of food. As such, the sustainable improvement of food and health for all is at the centre of the company's sustainability vision.


In 2008, Bonduelle launched a continuous progress initiative based on the evaluation and optimisation of its products. Visa Santé is based on 4 key points :

  • Conducting a nutritional inspection of the Bonduelle brand's products
  • Categorising products into three "nutrition" families (raw products with little processing, part-cooked vegetables, cooked and gourmet products)
  • Redesigning recipes that do not meet the required nutritional criteria
  • Requiring the development of any new vegetable based product to respect the Visa Santé thresholds

Reducing salt levels, removing palm oil, reducing fats in sauces, etc. All of the Group's branded products have been inspected.

Marelle: a tool for mass catering use, for balanced meals in school canteens.

Bonduelle's commitment to improving nutritional balance is also clear from the MARELLE tool launched in May 2012 ( ) introducing food plans in compliance with GEMRCN (Nutrition and Mass Catering Market Study Group) regulations, as well as menus suitable for catering in schools. The tool can be applied for other targets and countries The French Ministry for Agriculture, Agri-Foods and Forestry has recognised this work. The French National Food Programme (PNA) logo award reflects this.

Bonduelle Nutritional information

All Bonduelle products have consumer information including the required labelling. Since 2004, the Group has been voluntarily committed to ensuring type 2 nutrition labelling of its products. As such, in addition to the energy value, and the protein, carbohydrate and lipid levels, the labels state the content of saturated fats, sugars, dietary fibres and sodium. The group goes beyond European regulations by indicating, on the majority of its products (where size allows), the Recommended Daily Intake of vitamins and minerals for a varied diet and a healthy lifestyle.



The Louis Bonduelle foundation

The Louis Bonduelle Foundation was created on the basis of two factors. Public health issues related to a poor diet, in particular obesity, continue to worsen at a worrying rate, though products ensuring a good nutritional balance are available all year round at affordable prices. This lack of information and motivation regarding vegetable consumption was the context in which Bonduelle chose to create its company foundation. It highlights the group's commitment in the field of nutrition.

The goal: sustainably develop eating habits by placing vegetables and their benefits at the centre of its actions.

The latter is based on 3 pillars :

  • Inform and raise awareness by distributing data and tools on vegetables to teachers, health professionals, journalists, the general public, etc. via (35,000 visitors per month on average)
  • Support research with a prize every year to support doctoral work and annual financial assistance awarded to a research group combating childhood obesity.
  • Implement field work to develop food practices among target audiences such as children or people with financial difficulties, in order to put vegetables back at the centre of their diet.

Natural art and flavours: example of an action conducted by the Louis Bonduelle foundation

The Louis Bonduelle Foundation and the National MARPA Federation (Rural Shelter Housing for the Elderly) have developed a programme of arts and culinary workshops for elderly people. The quality of the food we eat is an important virtue for ageing in a good state of health, as are the condition in which meals are eaten.

The Art-nature activities consist of showcasing vegetables using ephemeral creations: shapes, colours, etc. Each elderly person makes his/her own artwork using different vegetables.

For the culinary aspect of the Natural art and flavours programme, cookery workshops are offered to stimulate taste, expression and sharing.

Results and perspectives

106 suppliers have signed the simplified charter (i.e. 35%).


In terms of the Group Quality policy, establish an annual meeting for the coordination and a shared action plan along with a centralised purchasing policy with a shared quality initiative.


Initiatives are also implemented to reduce the use of additives and to adhere to all certificates and acknowledgement from external organisations.

Expert area

Key figures

63600 tests were carried out in 2013/2014 on canned, frozen, fresh and prepared products

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