Bonduelle also mentioned Enwave Within five years, Bonduelle has successfully completed all stages of research and development.Bonduelle Americas is currently in the process of planning its product line, as well as the investments and operations that will be needed for high volume production. With the new InFlavor dehydration and preparation process using partial vacuum-microwave drying, Bonduelle once again asserts its position as a world leader in ready-to-use vegetables.
To create the process and the production module, Bonduelle Americas partnered with EnWave, a Canadian company based out of Vancouver that specializes in dehydration technologies. About nine months later, the new dehydration and preparation process using partial vacuum-microwave drying yielded its first conclusive results. Not only did the process provide frozen vegetables at their very
best, but it did so with an incredible concentration of flavor and nutritional value, hence the name InFlavor, a name that embodies this breakthrough technology. “We are very proud of this achievement. InFlavor is concrete evidence of our ability to innovate,” asserts Michel Casgrain.