Group Bel at glance Our history A responsible and profitable model International presence Our activities
Our brands and products Pleasure, quality and sustainability Discover Bel’s brands
Expertises Know how Industrial performance Innovation at Bel
Our commitments Contributing to healthier and more responsible food for all Increasing the accessibility of our products Promoting Regenerative Agriculture Designing sustainable portions Fighting climate change Our Group Policies
Bel’s Foundation
Careers Our social model at a glance The Bel experience Bel jobs Student section Join us
Finance Financial calendar and Articles of association Shareholders Corporate gouvernance Regulatory information General meetings
Newsroom News Publications
Menu
Menu
Group Bel at glance Our history A responsible and profitable model International presence Our activities
Our brands and products Pleasure, quality and sustainability Discover Bel’s brands
Expertises Know how Industrial performance Innovation at Bel
Our commitments Contributing to healthier and more responsible food for all Increasing the accessibility of our products Promoting Regenerative Agriculture Designing sustainable portions Fighting climate change Our Group Policies
Bel’s Foundation
Careers Our social model at a glance The Bel experience Bel jobs Student section Join us
Finance Financial calendar and Articles of association Shareholders Corporate gouvernance Regulatory information General meetings
Newsroom News Publications

The Future of Agri-Food Innovation: 30 Years of RID Excellence at Bel’s Vendôme Center

  • Bel invests €7.5 million in its RID center in Vendôme to expand its research capacity, accelerate innovation, and tackle tomorrow’s food challenges.
  • With innovation deeply rooted in Bel’s DNA for nearly 160 years, the group is committed to creating the future of food focused on three pillars: taste, nutrition, and sustainability.
  • The collaborative “Cocagne Project” accelerates the development of a new generation of fermented and plant-based products.
  • Vendôme celebrates its 30-year legacy as an innovation hub dedicated to advancing the food transition.

Innovation as the Core of Bel’s Model

By 2050, feeding a global population of 10 billion while staying within planetary boundaries is imperative. This commitment is central to Bel’s mission to provide healthier, more sustainable food for all, fueling the company’s innovation strategy. Known for iconic products like The Laughing Cow®, Babybel®, and Kiri®, Bel has pioneered agri-food innovation, including the revolutionary individual portion. Through its global RID infrastructure, Bel anticipates major trends, creating products that meet consumer needs worldwide and address nutritional and environmental challenges. Recently, Bel launched plant-based versions of its flagship brands, including The Laughing Cow® Plant-Based and Mini Babybel® Plant-Based in the U.S. and UK.

The Cocagne Project: Pioneering Next-Generation Plant-Based Alternatives

Bel aims to provide all consumers with the option to lower the carbon footprint of their diets. The group envisions a balanced portfolio of 50% dairy and 50% fruit and plant-based products, reducing its carbon footprint in parallel with efforts in sustainable dairy practices and operations.

In collaboration with partners Avril, Lallemand, and Protial, Bel is driving forward the development of fermented and aged plant-based products and cheese substitutes through the innovative Cocagne Project. This €9 million, three-year RID initiative focuses on creating original, minimally processed, and environmentally friendly plant-based options that deliver on taste, nutrition, and sustainability. By exploring advanced fermentation and aging processes, Bel aims to enhance the consumer experience, offering plant-based products that match the taste, texture, and natural appeal that consumers demand.

The Cocagne Project, launched at Bel’s Vendôme site with support from Bpifrance under the France 2030 program, reflects Bel’s commitment to meeting growing consumer demand for healthy, delicious, and eco-friendly alternatives.

Vendôme: An Innovation Hub for Food Transition Focused on Taste, Nutrition, and Sustainability

Bel’s global RID center in Vendôme, with a team of 80 experts, is a cornerstone of the company’s commitment to advancing food transition. At the heart of its activities, innovation is driven by three strategic pillars: product innovation, creating new taste experiences and recipe enhancements; sustainable packaging development; and exploring plant-based alternatives.

The Bel Group is reimagining and simplifying its recipes while enhancing the nutritional value of its flagship products. Kiri®, for instance, underwent ten years of research to develop an additive-free recipe that meets growing demands for nutrition and naturalness. Bel is also advancing research into eco-friendly packaging solutions, aiming for plastic- and aluminum-free, fully recyclable packaging. Vendôme also hosts pioneering projects on the proteins of the future, including plant-based proteins, precision fermentation, and biomass.

Bel’s RID efforts leverage strategic partnerships with top universities like Polytechnique Montreal, Wageningen University in the Netherlands, and AgroParisTech, alongside institutions such as INRAE, CNRS, international experts, and start-ups like Standing Ovation and Superbrewed. Together, they are developing alternative proteins through fermentation. These collaborations are supported by the National Research Agency and European institutions, a testament to Bel’s 30-year legacy of RID expertise.

A Major Investment to Shape the Future of Food

Bel will invest €7.5 million over the next three years to enhance the Vendôme site, positioning it at the forefront of responsible innovation. This investment will:

  • Expand innovation capabilities by modernizing Vendôme’s infrastructure, including redesigned pilot spaces, laboratories, larger prototyping zones, collaborative workspaces, and dedicated areas for hosting partners to foster open innovation.
  • Improve working conditions for team members with renovated offices and conference areas, supporting collective efforts to shape the future of food.

This investment will empower Bel to accelerate its mission to provide healthier, sustainable, and nutritious food, marking a milestone in Bel’s growth and commitment to innovation and sustainability.

Cécile Béliot, CEO of Bel, said: “In a time when the agri-food industry faces urgent challenges around resource preservation and planetary limits, Bel is committed to offering more sustainable food without compromising on nutrition or taste. Innovation is essential to the future of food. That’s why Bel is investing €7.5 million today to expand the Vendôme global site, accelerating the development of new products to keep the group at the forefront of responsible innovation.”