Bonduelle Vapeur – Steam Cooking in a Food Can
Steam cooking in a steel can was an innovation introduced by Bonduelle after four years of research and development. Through the steaming process, fresh vegetables can be cooked with less juice than other methods – similar in many ways to a pressure-cooker. As a result, the produce retains its color, aroma, taste and texture, while the nutritional quality is better preserved.
It was only natural that, when it came to food packaging, Bonduelle turned to Crown. We created new, colorful and creative packaging in a range of sizes to suit the different vegetable products. Designed to appeal to consumers in a product category where color is typically missing, the new food cans are more dynamic and engaging than typical packaging. Bonduelle also leveraged our Easylift® easy-open ends to display additional product and brand information, marking the first time that Crown had employed a printed end in the vegetable market.
When the Bonduelle Vapeur range was launched in 2009, it was widely considered to be the “innovation of the year” for canned products in France. Initially available for carrots and peas, Bonduelle quickly extended the range to include endives, sweet corn, chickpeas, courgettes and lentils.