August 18, 2015, Saint-Denis-sur-Richelieu, Que – An investment of $2.5 million was announced recently to support Bonduelle Research Inc. while the company introduces a new food preservation technology that prolongs the shelf-life of vegetables, making them safer to consume longer after they are harvested.
This innovative technology will use a new freezing process that allows vegetables to retain their colour, texture and taste, while providing a protective coating against disease-causing germs. This technology will make more vegetables available to consumers year-round, thereby increasing the competitiveness of Canada's fresh produce sector.
“Bonduelle is proud to announce a potentially revolutionary technological breakthrough which would allow us to introduce a new range of quality frozen vegetables thanks to a new manufacturing process,” said Daniel Caurmartin, vice-president of Bonduelle Canada Inc. “As a world leader in ready-to-use vegetables, we see it as part of our responsibility to innovate constantly for the benefit of our customers.”
Bonduelle North America is Canada’s largest vegetable processor with seven plants in the country, including three in Ontario’s Horseshoe Valley and four in the St. Lawrence River Valley in Quebec.
“Canada’s vegetable industry plays a significant role in our overall economy,” said Agriculture Minister Gerry Ritz. “By introducing a new technology to enhance vegetable processing, Canada will be able to create economic opportunities for local farmers and increase the demand for homegrown crops.”