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Recipes & Products

Our goal is to become the world reference in 'well-living' through vegetables products. We do this with our recipes, of course, but also through our preparation methods.


We plan our procedures so that the vegetables on your plate are as close as possible to ones you would find in the fields. This includes reducing the time elapsed, keeping handling to a minimum, and using natural processes.

Working with Vegetables at Their Peak

Whether its frozen broccoli or canned beans, we wait until the crop is mature before we harvest to ensure it is high quality. We privilege short distances between the field and packaging of products so that they do not spoil in transit and to prepare them as quickly as possible after harvesting.


There are no GMOs in Bonduelle products*. This includes our canned, frozen, fresh, and prepared products.

*in accordance with regulations

Just as Much Vitamin C as Fresh Beans

When they reach your plate, Bonduelle’s canned green beans contain as much vitamin C as fresh green beans purchased and cooked 4 days after harvesting.

Source: the Bonduelle frontal fluorescence study from 2008 and the Bonduelle fresh vs. Processed comparison study from 2008

5 months per year

That’s the average operating time for a canning or freezing factory in accordance with the growing seasons.

Canning and Freezing Facilities Only Operate in Season

The vegetables are grown, harvested, and prepared in season. When there are no more vegetables in season, for example during winter, the factories shut down until the following spring.

Natural Sorting, Washing, and Peeling

The vegetables are sorted, washed with water, and peeled either mechanically or with steam. Then, for ones that will be frozen or canned, we blanch them in water or steam to preserve their taste, color, and texture.

Cold and Heat for Conservation

Canning requires brief use of temperatures of 270°F (130°C), freezing requires flash temperatures of -22°F (-30°C), and storing requires above-freezing cold temperatures (lettuce is stored at 40°F/4°C).


We have to obsessions: taste and nutrition. Our chefs create recipes to showcase vegetables and what they have to offer. As society’s expectations change, demanding more natural food, we are on the front lines of progress.

No Preservatives

100% of our canned products are free from preservatives*.

*in accordance with regulations

Less Salt

We are committed to changing habits, but want to do so gently. That’s why we’ve been steadily decreasing the salt in our recipes over the last 10 years. Now, we have significantly less salt and products that are a reference for all.


When a recipe does not traditionally call for it, we never add any.

Added Sugar? Only in a Few Cases

We only add sugar to recipes that traditionally use it (like steamed carrots and peas), to soften the natural bitterness of a vegetable (like endives or Brussels sprouts), or to counter the acidity of an ingredient (such as vinegar).


Our trustworthiness is the foundation of our reputation and we are particularly proud of it. We ensure that the quality of our products is irreproachable by implementing strict monitoring from supply to delivery of the products.

Complete History
on the Product Label

We have opted for complete traceability of every product. From the field to storage details, all information can be found using the code on the packaging. This includes the field, growing conditions, harvest date, preparation conditions in the factory, and storage conditions.

Quality Checks at Every Stage

We conduct checks when we receive products, during production, and before sending them. Each time, different analyses are performed including analyses of bacteria, taste, color, caliber, and maturity, among others. On average, frozen green beans undergo 18 types of inspections.

Living Records: Sample Libraries

We freeze a sample of every batch of vegetables delivered to our factories and keep it for 5 years.  

Regular Inspections

We regularly audit providers and with our continual monitoring plan, and we conduct every year over 60,000 food safety analyses on our products.

In addition...

Online Nutrition Platforms

We have programs to assist school cafeterias and individuals with healthy eating.

Learn more

Health Visa Program

The “Visa Santé” or “Health Visa” program assesses and adapts our recipes for nutrition.

Learn more

Research & Innovation

We develop techniques, products, and recipes that promote vegetables. We’re the ones who developed the can you can open by hand !

Learn more

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