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.
Putting positive nutrition on plates
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?
To launch our ‘From the Ground Up’ campaign exploring the importance of regenerative agriculture and the urgent need to transition at scale, we invited thought leaders from across the food industry to a LinkedIn Live dedicated to all things soil health. Here are four takeaways.
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.
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.
On International Day of Awareness of Food Loss and Waste, we check in with our factory frontline for the latest progress report on our fight against food waste.
The 2022 results of our regenerative agriculture projects are in and it is good news, with progress made across the field. As Unilever continues to add and scale up projects in 2023 and beyond, we take a closer look at the environmental impact these first programmes are making.
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.
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.
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.
We’re working to increase supplies of sustainable and deforestation-free palm oil by sourcing directly from producers on the ground. This not only benefits the local environment, it’s also a win for smallholders, independent mills and our own supply chains.
In 2020, Unilever Food Solutions lost 70% of its business overnight as the pandemic forced restaurants around the world to close. Three years later, the business is enjoying double-digit growth and has overtaken pre-pandemic volumes. We take a look at how UFS has come out better and stronger.
Unilever International’s first Diaspora stand at Gulfood, the world’s biggest food exhibition, clearly hit a sweet spot this year, unlocking new channels to market for Unilever’s beloved local food brands. We take a look at how Unilever International is feeding a market hungry for the foods they grew up with.
Making healthier products, keeping the same great taste.