Going plant-based makes sense – for our health and the planet – and it’s a growing market. Find out how we’re using cutting-edge food technology to develop textures and flavours that meat- and dairy-lovers enjoy and put more plant-based options onto mainstream menus
Four ways we’re working to put more plants on plates
New partnership with Gavi and the Power of Nutrition to help give Indonesian children a healthier start in life.
Nutrition Strategy Director, Maxim Yermolayev and Ice Cream Innovation Lead, Fatma Tek share their expert insights into five consumer behaviours and food trends that will see more people making plant-based eating part of their daily diet in 2023.
The partnerships, programmes and purpose-led brands driving sustainable growth in one of Africa’s most vibrant countries.
Many factors affect gut health, but one we can control is diet. To kick start Veganuary, Unilever’s gut microbiome expert Dr Robert Dixon explains the positive impact eating a diverse range of plant-based foods can have on the gut microbiome and our health.
Thanks to smart tech and smart thinking, Unilever’s ice cream retailers can replenish stock 24/7, ensure bestsellers are always in their freezers and enjoy discounts based on real-time data-driven insights.
No one likes throwing away good food. Our latest pilot with the Too Good To Go app allows consumers to have Unilever brands delivered directly to their door, cutting costs and food waste.
When it comes to ice cream sales, Wall’s has got it licked. It has two brands in the global top ten ice cream rankings, sells 40 brands under the Heartbrand logo and delivers happiness in form of ice cream in 52 countries around the world.
Groundbreaking solutions like satellite imaging and artificial intelligence are helping us better understand areas at risk of deforestation and those that have high potential for regeneration.
From reducing cow burps with red seaweed to heating homes with manure, Unilever’s Sustainable Sourcing Manager for Dairy, Klaas Jan van Calker, explains how we’re working to cut emissions in the dairy sector.
The brands, categories and innovations behind our double-digit quarterly growth.
We’re working to ensure 85% of our nutrition and ice cream servings meet Unilever’s Science-based Nutrition Criteria (USNC) by 2028. The new USNC update our Highest Nutritional Standards (HNS) and use dietary intake from five key markets to demonstrate our criteria’s impact on public health.
Soil is failing across the world: every five seconds a soccer pitch of soil is eroded, and it’s estimated that by 2050 around 90 % of the Earth’s soils could be degraded. What does this mean for people and planet, and what can we do to restore a healthy balance to the soil we need to survive?
Making healthier products, keeping the same great taste.