French vegetable firm Bonduelle has announced that it will renew its food research programme with l'Institut Charles Viollette de l'Université de Lille.
Through working with the university’s 'Adaptation aux Stress et Qualité des Végétaux', Bonduelle carries out research on animal pathogens and plant diseases, and methods of parasite-reduction in sustainable food-growing.
In 2014, the studies examined the ways that quantities of certain molecules affect the taste of carrots. The Physiologie Végétale de Bonduelle will this year use the fruits of this research to “characterise the organoleptic quality of its 2015 carrots.”
The food company describes the programme as an example of public and private food research “working together in harmony.”
© 2016 European Supermarket Magazine – your source for the latest retail news. Article by Peter Donnelly. To subscribe to ESM: The European Supermarket Magazine, click here.
