Bonduelle Group has announced the opening of its Maison de l'Innovation, a specific division dedicated to innovation, development and research at Bonduelle Europe Long Life and the Bonduelle Group.
The group’s canned and frozen teams are now located together with its research and development teams, allowing for the creation of synergies in order to become more efficient in offering innovations that match consumer trends, the company stated.
Bonduelle has set out to develop a working area conducive to creativity and innovation, featuring a demonstration lab and space, nomadic workstations and lively meeting rooms, as well as a creativity room.
The idea behind the Maison de l'Innovation is to experiment with new ways of working collaboratively, both in France and across Europe, putting co-creativity at the heart of its operation.
Many developments have emerged as a result, it revealed, including the launch of vegetable pasta product Légumiô Pasta in 2017.
According to Bonduelle, innovations are backed up by insights from market experts and consumers through workshops and tastings in order to ensure they are adapted to changing consumption patterns.
Bonduelle already boasts an innovation centre in Lyon for the “Fresh” division of the group.
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