Bel invests €7.5 million to expand Vendôme Innovation Center

The Bel Group has announced a €7.5 million investment to expand its Research, Innovation, and Development (RID) center in Vendôme, marking 30 years of groundbreaking work in food innovation. This strategic funding will enhance the facility’s infrastructure, accelerate new product development, and support the company’s mission to address global food challenges while delivering on taste, nutrition, and sustainability.

The Vendôme RID center has been pivotal in Bel’s efforts to advance the food transition, a core part of its strategy as the world faces growing demands for healthier, more sustainable food. The center focuses on developing innovative products, improving packaging sustainability, and researching future protein sources such as plant-based and fermentation-derived options.

Bel plans to use the investment to modernize the Vendôme site, including updating laboratories, pilot spaces, and prototyping zones to increase research efficiency. The renovations will also create collaborative workspaces and areas dedicated to hosting external partners, reinforcing Bel’s commitment to open innovation.

“Innovation is essential to the future of food,” said Cécile Béliot, CEO of Bel. “At a time when the agri-food industry must address resource preservation and planetary boundaries, Bel is committed to delivering more sustainable food without compromising on nutrition or taste. This investment reflects our commitment to remain at the forefront of responsible innovation.”

The funding will also improve working conditions for the center’s 80 team members, with renovated offices and upgraded conference spaces designed to foster collaboration.

One of the center’s standout projects is the €9 million Cocagne Project, a three-year collaboration supported by Bpifrance under the France 2030 program. In partnership with Avril, Lallemand, and Protial, the project focuses on developing plant-based and fermented food alternatives that are minimally processed and environmentally friendly.

Through this initiative, Bel aims to create next-generation plant-based products that match traditional cheese in taste and texture while reducing environmental impact. By leveraging advanced fermentation and aging techniques, the Cocagne Project is helping Bel achieve its vision of a balanced portfolio comprising 50% dairy and 50% plant-based products.

Since its establishment in 1994, the Vendôme RID center has been integral to Bel’s success in introducing innovative products that meet consumer demands. Recent achievements include plant-based versions of flagship brands such as The Laughing Cow and Mini Babybel in key markets like the USA and UK.

The center’s efforts extend beyond product innovation to sustainable packaging solutions. Recent developments include aluminum- and plastic-free packaging that aligns with Bel’s environmental goals.

Bel collaborates with leading institutions and startups to stay at the cutting edge of food technology. Partners include Polytechnique Montreal, Wageningen University, AgroParisTech, and startups such as Standing Ovation and Superbrewed. These collaborations focus on developing alternative proteins through fermentation, supported by national and European research programs.

As the world faces the challenge of feeding 10 billion people by 2050, Bel’s investments in its RID center and partnerships aim to advance sustainable food systems while maintaining the high standards of taste and nutrition that consumers expect.

The expanded Vendôme center is set to play a crucial role in this effort, furthering Bel’s long-standing commitment to creating a sustainable and nutritious future for global food systems.