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Innovative industry
In a record-breaking year, Bel launched a total 33 product innovations in 2008. The Group introduced the market to several products resulting from its research on practicality. In particular, Kiri® is now available in slices thanks to a collaborative manufacturing effort between the Sablé production site in France and the Michalovce unit in Slovakia, which led to this original innovation.
Aimed at countries fond of sandwiches like Germany, where sandwiches are frequently part of evening meals, Kiri® slices have received a warn welcome from both consumers and food retailers. Bel also unveiled a new variety of Leerdammer®. Called "Delacrème" in Germany and "Moelleux" in France, the product was obtained through texture-related innovation that led to the development of extraordinarily tender cheeses.
It's a major product launch that required a lot of thinking about fermentation and complex manufacturing techniques.
The Group also boosted the number of innovations aimed at the Gulf region for Kiri® and The Laughing Cow® in jars now offer consumers new ways to taste The Laughing Cow®.
In 2008, Bel also extended its product range by adding new flavors, such as ham-flavored Kiri® in Japan and radish-chive Cantadou® in Switzerland.
Lastly, Bel's acquisition of the Gervais® brand in Central Europe capped one of the year's biggest challenges in that region, securing the Group strong positions in the fresh cheese segment.
Innovation at Bel also derives from the significant contributions of industrial development efforts in engineering, packaging and technology within the food industry by the Group's Industrial Operations Division.
This entity is responsible for fine-tuning machines and technologies, reducing costs, optimizing working conditions, and ensuring environmental protection.
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Innovation as a driver for growth
The Group allocates resources to research and development in step with the international expansion of its brands. Bel's innovation model is based on inventiveness, anticipating needs and demands, and using the power of proprietary technology to build and support strong brands, to which customers become attached.
Guided by these principles, Bel has grouped its offices for strategic marketing, research and technical development under the Innovation and Brand Research Management Division (DRIM), to better support the group's growth across the food industry.
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Research
The Research Department contributes to the Group's scientific and technical expertise in a myriad of fields, including sensory quality perception and assessment, new process design in food processing, and techniques for developing cheese quality and packaging material properties. The department anticipates, explores and assesses emerging technologies to contribute to new product development and existing product improvement.
Furthermore, the Research Department works closely with research institutes and scientific and technical training facilities to enhance its expertise. It often employs engineering students and young researchers pursuing their doctoral degrees through work-study programs (e.g., CIFRE industrial research training agreements).
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Development
The Development Department coordinates all innovation projects. It works closely with the Marketing and Production Departments and also draws support from its centers in France and abroad, including Lons and Vendôme in France, and Schoonrewoerd in the Netherlands, and its development offices around the world.
Whether perfecting new products, extending the product range or updating existing products, the focus remains reconciling consumers’ needs and expectations with new and/or existing product and packaging technology.
Research and innovation
Innovation is a key Group value at Bel. In fact, there are 200 employees whose primary responsibility is to innovate, including all Research & Development and Industrial Development personnel. Their goal is to invent products that please consumers around the globe by meeting expectations for health, practicality, enjoyment, and affordability.
