Bel and innovation

Transforming a need into a product, offering new textures or packaging, or developing recipes to adapt a product to a particular market or to enhance its nutritional value, all require constant innovation from Bel, to recreate a pleasant consumer experience, optimize recipes and appeal to new food lovers.

Research and Innovation teams design the cheese and packaging of tomorrow

Always in tune with Bel’s mission and growth strategy, research and innovation team members contribute their scientific and technical expertise in various fields, from sensory quality perception and new transformation process design, to mechanisms for preparing quality products and packaging material properties. Bel research and innovation team works on medium and long-term projects to foster breakthrough innovations, one of the keys to Bel’s success.

Inventiveness, a quality 100% Bel

Bel continuously renews the enjoyment that its products offer consumers by consistently delivering an additional dose of inventiveness and good-naturedness, from the little individually wrapped cheese cubes for cocktails and the delightful cheese ensconced in a red wax coating, to the breadsticks that come with a serving of cheese for snacking and, more recently, rolled smoked ham stuffed with Boursin® cheese.

Manufacturing skill, the unwavering champion of innovation

Beyond inventiveness, innovation at Bel arises from the Group’s powerful manufacturing expertise, which enables Bel to move from an idea to producing it. Innovation is a shared effort of the Group’s marketing and industrial teams.

Crossing frontiers

The Development Department contributes its vast knowhow to develop new formulas that correspond to local tastes, texture preferences and usage. The Laughing Cow® block requires a more compact texture and a spicy flavored recipe for the Mexican market, for example, while a cheddar version of Mini Babybel® whets appetites in the U.S. Development team members imagine and develop products that appeal to consumers around the globe.