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News & Features

Latest Themes Series News
Sustainable Nutrition & Food Supply
Chef's preparing food
16/10/2018 7minute read time
We’re helping chefs put sustainable change on the menu
Fresh thinking via a chef-driven manifesto, workplace wellbeing and plant-forward menus
Selection of vegetables
08/08/2018 7minute read time
“Providing people with good nutrition is a privilege”
Annie Heremans on the goals driving our Foods & Refreshment portfolio
Annie Heremans, VP, Nutrition
Annie Heremans
Vice President of Nutrition at Unilever
Annie Heremans, VP, Nutrition
Annie Heremans
Vice President of Nutrition at Unilever
Annie is a fully qualified medical doctor and is currently VP of Nutrition across Unilever’s Foods & Refreshment brands. She is based in our Trumbull R&D site in Connecticut, US.
Follow Annie on LinkedIn
Woman watering plants
16/05/2018 4minute read time
Growing Roots gives 50% of profits to US urban farms
Our new plant-based snack brand doesn’t just boast bold flavours, it’s got a bold purpose too
Chef's preparing food
16/10/2018 7minute read time
We’re helping chefs put sustainable change on the menu
Fresh thinking via a chef-driven manifesto, workplace wellbeing and plant-forward menus
Selection of vegetables
08/08/2018 7minute read time
“Providing people with good nutrition is a privilege”
Annie Heremans on the goals driving our Foods & Refreshment portfolio
Annie Heremans, VP, Nutrition
Annie Heremans
Vice President of Nutrition at Unilever
Annie Heremans, VP, Nutrition
Annie Heremans
Vice President of Nutrition at Unilever
Annie is a fully qualified medical doctor and is currently VP of Nutrition across Unilever’s Foods & Refreshment brands. She is based in our Trumbull R&D site in Connecticut, US.
Follow Annie on LinkedIn
Woman watering plants
16/05/2018 4minute read time
Growing Roots gives 50% of profits to US urban farms
Our new plant-based snack brand doesn’t just boast bold flavours, it’s got a bold purpose too
A field of tomato plants
06/02/2018
The water-saving secret to sweeter tomatoes
Tomato farmers in the Mediterranean are struggling with unpredictable rainfall and water scarcity. Knorr has been co-funding the cost of simple tools to save water and help crops thrive.
Tomato waste
08/01/2018
Putting the green in tomato sauce
Over 10% of the global tomato crop is wasted – that’s up to 8 million tomatoes – because they aren’t red enough to go into ketchup.
Paul Newnham
20/10/2017
5 reasons chefs can build a better food future
Chefs are at the heart of the food conversation. That’s why over 100 chefs from around the world have come together to help achieve Sustainable Development Goal (SDG) 2: Zero Hunger. Paul Newnham, Coordinator of the SDG2 Advocacy Hub, shares their vision.
Amanda Sourry, President, Unilever’s Foods
16/10/2017
Cooking up an appetite for change
World Food Day aims to promote global awareness and action to achieve food security and nutritious diets for all. Amanda Sourry, our President of Foods & Refreshment, shares how we are supporting the Day this year through our brands, chefs and partnerships.
truck in field
27/10/2016
Food system transformation can create jobs and growth
According to new research, adopting sustainable business models in the food and agriculture sectors could generate an additional $2.3 trillion in revenue and 80 million jobs by 2030.
Hellman's blue ribbon
15/07/2016
Hellmann’s invites kids to learn about their food
While urban kids are becoming increasingly connected, they are losing touch with nature. So Hellmann’s invited a group of them to a Blue Ribbon farm to learn more about where their food comes from.
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