Bonduelle
Pioneer in plant-based food
Combine pleasure and respect for the earth
More than a century and a half of commitment to plant-based food, with consumer well-being as our obsession, all over the world. Of the four brands that make up our portfolio, Bonduelle is the first, the oldest and the brand whose values – driven by the founding family – are imbued across our entire group. The brand offers high-quality vegetables prepared in all forms (canned, frozen, fresh, prepared). It develops a strategy of innovation, including farming practices with our partner farmers, eco-design of packaging, product packaging, etc.
"At Bonduelle, our firm conviction is that enabling consumers to incorporate plants into their meals every day is essential to living better. This is our way of moving towards more well-being, pleasure and respect for the environment."
Cyrille Auguste
CEO Bonduelle Europe Long Life
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Like the group, the Bonduelle brand is committed to achieving the agro-ecological transition. More local, more anchored in the seasonality of vegetables, more innovative in environmentally responsible packaging, more involved in organic, it is striving towards a future agriculture that is more respectful of the planet, as well as to a delicious food offering that guarantees health and well-being.
At Bonduelle, we are constantly striving to understand new consumption patterns and anticipate all changes in lifestyles. Our obsession is to remain a pioneer in supporting the plant-based food transition.
Imagine plant recipes that reconcile consumers with plant-based food – we develop these in our Innovation House. Imagine drones, algorithms and predictive tools in agriculture – we deploy these tools with our farming partners to optimize harvests, reduce the use of pesticides, reduce water consumption in irrigation, etc.
The Bonduelle story amounts to nearly 170 years of history, with the company still owned by its founding family. The company successively became a distillery, then a peas canning factory, before extending its range with canned, frozen, fresh and prepared vegetables. The Bonduelle family ethos soon emerged: seek out well-being for consumers and its employees and support for its farmer partners. Part of France, this saga would take us to every continent. Bonduelle is currently firmly rooted in Europe, Eurasia and North America.
In Northern France, Louis-Antoine Bonduelle and Louis Lesaffre-Roussel joined forces to form a grain and juniper distillery.
The two partners bought a farm and land in Renescure, Hauts-de-France. They set up a grain spirit distillery, a barn for cattle and a malt factory.
The brothers Pierre and Benoît Bonduelle converted an abandoned barn into a cannery. A consumption frenzy sustained the cannery business during the post-war era.
The Bonduelle brand was truly founded in 1947. It had already established itself as a pioneer in plant-based food. In the following decades, its products attracted Europe: Germany, Italy, the UK, Belgium, the Netherlands, Luxembourg, Portugal and even Denmark in 1989.
Very well known in the US, frozen vegetables were virtually unknown in France. At that time, a French wholesaler in local communities was looking for frozen peas to add to its range, and a box packing machine was installed at Bonduelle in Renescure.
It was an immediate success. Bonduelle invested in this field and a dedicated sales team has been engaged since 1968.
300 tons of frozen products were sold in 1969. Very quickly, a brand policy focused on out-of-home dining was implemented. Meanwhile, mass-market retailing would come later on…
The Bonduelle Group floated on the Paris Stock Exchange and the Bonduelle brand continued to expand and innovate in the 2000-2010 decades, including the launch of Fresh products with Salade Minute in 1997 and Bonduelle Traiteur in 2003.
Bonduelle is a family, a brand, a Group and a Foundation. The original family values are imbued in these four entities and drive a pioneering and ambitious CSR policy. Mission of the Louis Bonduelle Foundation: to instill long-term change in eating behavior.
