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The task entrusted to the Bonduelle Corporate Research division is to “Attract, Encourage and Speed up the creation of durable value via an open and cross-cutting platform of novelty expertise.”

The VeggiEAT project

Bonduelle has now joined forces with 3 European universities (Bournemouth in England, Aalborg in Denmark and Florence in Italy) and with the Paul Bocuse Institute Research Centre in Lyon to conduct the VeggiEAT European research project consisting in promoting the consumption of vegetables at various stages of a person's life.

This VeggiEAT project, set up by a consortium of 5 academic and private partners, was granted a budget of 1.6 million euros by the European Commission and will be carried out from October 2013 to October 2017.

For the entire duration of the project, a third of Bonduelle's Research & Development team, as well as the Marketing teams from the 4 concerned countries (France, Italy, Denmark and the United Kingdom), will be working towards improving knowledge concerning vegetable consumption levers in 2 of the population's age categories: teenagers and senior citizens.

The Bonduelle Group will be particularly involved, thanks to its expertise in the fields of sensory science, consumer science, plant physiology and nutrition.

The Frugal Factory project®

A Bonduelle factory produces heat (to sterilise the products) and cold (to freeze them) 24 hours a day, 7 days a week. The issue of energy consumption is therefore considerable. In order to further improve its results, Bonduelle launched the Frugal Factory project in 2009, in partnership with the École des mines de Paris, EDF and with the support of the ADEME (Environment and Energy Management Agency). This project is based on energy analyses to allow the group to invent and perfect its future plants.

The project assesses the "ideal" energy consumption of different product conversion processes using the Minimum Required Energy method, which concerns itself not only with energy quantities, but also with its quality.

Laurence Depezay

Bonduelle Nutrition Manager

We develop research programmes to better understand plant physiology from sowing to harvesting, to understand the use of their nutrients and become proficient in how to optimise them. Our goal: to offer consumers plant-based food with the highest possible nutritional density.
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