FOOD INNOVATION PIONEER

CULTIVATING INNOVATION TO NOURISH THE FUTURE

COMBINING EXPERTISE WITH INNOVATION

By 2050, feeding nearly 10 billion people while respecting planetary boundaries will be a major challenge. For us, innovation is the answer to balancing the growing demand for healthy and accessible food, taste satisfaction, nutritional quality, and environmental respect.

Beyond developing new products, our innovation spans multiple dimensions centered around the concept of portioning, which has become the DNA of the Bel Group: continuous improvement of our recipes, optimization of packaging and manufacturing processes. We are also exploring alternative proteins, new fat sources, more sustainable packaging materials, and production methods with lower environmental impact. In close collaboration with start-ups, universities, and researchers, we are shaping the future of cheese, fruit, and plant-based foods.

3,000

recipes tested per year in Bel's pilot workshops

200

RID experts in the Group

30

years of the Bel Group's RID Center in Vendôme

THE 3 STRATEGIC PILLARS OF RID

REIMAGINING CONSUMER EXPERIENCES WITH OUR CORE BRANDS

Our iconic brands are constantly evolving to meet new taste trends and the growing demands for nutrition and eco-responsibility. With the expertise of our Research, Innovation, and Development teams, we have enriched our portfolio with plant-based alternatives for Mini Babybel®, The Laughing Cow®, and Boursin®. We've also created a special Kiri® range designed to pair with hot beverages like coffee and tea. More recently, 2024 saw the launch of GoGo SqueeZ Active®, an innovation packed with vitamins A, C, and E, perfect for post-exercise recovery.

EXPLORING THE FUTURE OF FOOD

We design each of our Bel products to meet the food challenges of tomorrow: healthy, balanced, and accessible to all. Our vision is clear: we aim to guide consumers toward good eating habits and healthier lifestyle that satisfy their nutritional needs while preserving our environment. We have been tackling this ambitious challenge for several years by exploring the properties of various plant-based ingredients and developing innovative processes. In doing so, we manage to offer products that combine health with indulgence.

REDUCING PACKAGING IMPACT

We are rethinking our product packaging materials to be bio-based, renewable, and recyclable. These innovations allow us to reduce our environmental footprint and meet the expectations of consumers who are conscious of the environmental impact of their purchases.

"At Bel, we have a clear vision: reinvent food to meet consumer expectations in their daily lifestyles, offer healthy and sustainable food, and reduce our environmental impact."

DELPHINE CHATELIN
Vice-President of Research, Innovation, and Development of Bel Group

NUTRITIONAL ADAPTATION AT THE HEART OF LOCAL REALITIES

Many recipes have already been improved by considering the nutritional needs of populations in regions where Bel operates. For instance, in Morocco, 1 to 2 portions (about 15g) per day of The Laughing Cow® help meet the nutritional needs of Moroccan children by compensating for known deficiencies in iodine, iron, zinc, vitamin D, and calcium.

In India, in 2022, we partnered with Indian food leader Britannia Industries to produce Britannia-The Laughing Cow® products using 100% local milk and cheese, thus accelerating the development of the emerging cheese market.

RECIPES FOR GOOD

The Laughing Cow® recipes are adapted for children in 18 countries, but always the same unique taste.

THE KIRI® RECIPE: SIMPLER AND MORE RESPONSIBLE

Simplifying the Kiri® recipe was the result of over five years of dedicated work and research. The ambitious goal was to streamline the ingredient list while maintaining the creamy texture and unique taste that make it successful. Our teams focused their efforts on both optimizing the manufacturing process, with the implementation of specific technical equipment, and reformulating the recipe. The result is a recipe that meets natural expectations with just dairy products, water, salt, and cultures!

INTERNATIONAL PARTNERSHIPS FOR FOOD TRANSITION

We are developing alternative proteins through fermentation technologies, creating animal-free dairy substitutes that retain excellent taste and nutritional qualities.

Our expertise is supported by strategic partnerships with two innovative startups. On one hand, Standing Ovation, a French company specializing in the production of caseins through precision fermentation. On the other, Superbrewed Food, a U.S. company developing biomass proteins through fermentation, whose organoleptic qualities allow integration into a wide variety of food products.

The Group has positioned itself as one of the pioneers of the "Ferments du futur" program, a major national initiative. This public-private partnership, led by INRAE and ANIA, aims to accelerate the development of knowledge on fermentation technologies for improved nutrition, preservation, taste, and quality of finished products.

We are also a member of the MetaPath consortium, an ambitious project supported by BPI France and conducted in collaboration with Lesaffre, Bel, Abolis Biotechnologies, and the Toulouse Biotechnology Institute. This innovative genomics and metabolomics initiative aims to model the activity of microbial ecosystems in food products. The advancements from this project will enable us to control and direct fermentation processes to achieve significant health, nutrition, and taste benefits.

Since 2025, Bel Group has also benefited from European funding under the Horizon Europe Marie Curie program. This network of 11 associates and 7 partners is dedicated to facilitating the food transition, developing fundamental knowledge, and preparing researchers to meet future challenges.

Discover our plant and protein innovations

RESEARCH, INNOVATION, DEVELOPMENT

THE VENDÔME GLOBAL RID CENTER AT THE FOREFRONT OF DIETARY AND ENVIRONMENTAL TRANSITIONS

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