Skip to content

All news stories

Positive nutrition

Empowering people to choose more nutritious, sustainable food that is easy and tasty too

Woman browsing the fruit and veg in a supermarket

Five trends that will take plant-based eating mainstream in 2023

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.

Illustration of two people, the man cooking and the woman holding a shopping bag and eating an apple
Medical illustration of the microbiome of the small intestine

Behind the science: the gut-boosting power of plant-based diets

Did you know that the key to solving issues like obesity and anxiety could lie in our gut? Research shows that a plant-based diet can help keep health-boosting gut microbes in shape. We spoke to Simone Pyle, Science & Technology Manager, Gut Microbiome, to find out more.

Regenerative agriculture: what it is and why it matters

It takes around 4 million hectares of land to grow the raw materials used in Unilever products. To ensure they are grown sustainably, we need to support the farmers who supply us as they make the shift to regenerative agriculture. But what does this mean and how will it work?

A green flag bearing the logo for COP 28 flutters in a clear blue sky.

COP28: Why we’re calling for urgent climate action

The world isn’t reducing emissions quickly enough to meet global targets and avoid climate breakdown. Unilever is calling on governments attending COP28 to urgently increase ambition and accelerate action, so we can go further, faster in the race to net zero.

A pack of Unilever noodles on the production line at the Poznan factory

Noodle power: Investment boosts noodle production at Poznan factory

Research indicates consumer appetite for instant noodles is rising. A €19.4 million investment at Unilever’s Poznan factory in Poland is ensuring the business is prepped to feed this increased demand, thanks to fully automated lines that will boost production and efficiency.

Doner Kebab Lifestyle with Chef

New partnership takes plant-based kebab mainstream

A new partnership from The Düzgün Group – a döner producer – and The Vegetarian Butcher is set to disrupt the kebab market with the European launch of its plant-based meat skewer that has the taste and texture of its animal meat counterpart, and can be handled in exactly the same way.

A Chicken & Mushroom Pot Noodle in a paper pot stands on a kitchen counter next to a kettle and a fork.

Pot Noodle trials new paper-based packaging in the UK

Pot Noodle is trialling a change in the way it makes its famous pots, moving from plastic to paper. This new design marks the biggest innovation in its packaging since the brand launched over 40 years ago.

A woman on a beach pours Liquid I.V. powder into a bottle of water to prepare a drink

How our €1 billion+ Health & Wellbeing business keeps growing

Unilever’s Health & Wellbeing Collective just reported its ninth consecutive quarter of double-digit growth in our latest financial results. We caught up with its CEO, Jostein Solheim, to find out what’s behind this booming business – and what’s next.

Back to top