Back close-menu Created with Sketch.

By clicking I agree, you accept the use of cookies for technical reasons, for the purposes of statistical analysis and managing web traffic (analytical cookies), sharing information with advertisers on other websites, and for offering you relevant content (targeting cookies) that matches your interests (custom cookies).The Bonduelle Group has updated its user privacy and data management policy. Find out more.

Plant-based food

The great vegetable conundrum: we want more, but we don’t!

If you look at what we put on our plates, you’ll soon see that our behaviour can sometimes be quite contradictory.

Let’s start with burgers, which we order with a low-sugar drink to “make up for it”. Or the lengths we go to to reduce the amount of salt in our pasta, even though we’ve just devoured a large handful of salted peanuts...

Vegetables don’t escape our contradictions

We want them. We need them. But we eat far less of them than we would like.

We eat nearly twice as many carbohydrates, for instance, and that’s not even getting into the question of meat.

However, we talk a lot about vegetable products, and not just for reasons of health.

There’s also the environmental aspect.

Everyone knows the importance of switching over to vegetables in order to conserver our planet’s resources: vegetables consume less water, produce less CO2, etc.

It’s true that mindsets are changing. But not to the point where vegetables are regarded as the base of a meal. Vegetables are seen essentially as an accompaniment (as part of Sunday roast, for example). We haven't yet discovered the secret to making them the stars of the show; it's not in our instincts or culture to create vegetable-based recipes.

Should we depend on innovation to make vegetable products more popular?

Many of the foods we already eat are the product of innovation. And often, innovation is guided by necessity, which has always influenced how human beings eat.

Cheese was invented to store milk for longer (we'll be forever grateful for Beaufort!). We created charcuterie to preserve meat. We made jam so as to be able to enjoy the delicious flavour of mirabelles in winter...

Sometimes, we think we’ve reached the limits of what we can create when it comes to new foods, but this is not the case; human beings never cease to invent new things to eat and new ways of feeding themselves.

At Bonduelle, we have an entire team dedicated to researching new ideas to make vegetables more popular, while also ensuring we protect our planet.

In short, we’re for innovation, so long as it’s sensible and tasty!

OK, so how do we innovate to eat more vegetables?

Recently, we created two new ways of thinking of vegetables so that they're not just an afterthought on people’s plates.

In other words, two ways of “seeing vegetables differently”.

First: an alternative to bolognaise or cream sauce over pasta, with a sauce made of vegetables. With this sauce, we can savour summer vegetables all-year round, while still respecting the seasons.

We’ve also bet on pulses.

Yes, pulses, which are often forgotten when it comes to the vegetable product category.

They have an enormous advantage in this context: they provide people who want to step away from meat with plenty of protein. Hello vegetable proteins!

We have therefore chosen pulses to create pasta that's made from vegetables instead of wheat.

It is made up essentially of chickpeas, split peas and lentils.

When it comes to making the central component of our diets, it’s difficult to do better than this new type of pasta, especially given that it’s the most popular food among the French!

Back
to top