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Unimills and Unilever Further Demonstrate Sustainability Commitment With Long-Term Agreement on Sustainable Palm Oil
15 September 2010 | By Edelman
Unimills & Unilever, announce a supply agreement for hardstocks based on Segregated CSPO...
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Unilever
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Unilever leads Dow Jones Sustainability Index
14 September 2010 | By Unilever
Unilever has been named sustainability leader in the Food & Beverage 'super-sector' of the Dow Jones Sustainability Index (DJSI) for the twelfth consecutive year.
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Packaging for customers, consumers and the environment
30 June 2010 | By Jay Gouliard, Vice President Global Packaging, Unilever
Unilever is one of the leading suppliers of fast-moving consumer goods, with products on sale in over 170 countries. Our portfolio of foods, home and personal care brands is trusted by consumers the world over. On any given day, two billion people use our products. Unilever business and brands have…
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A new vision
30 June 2010 | By David Pendlington, Sustainability Agriculture Programme Coordinator, Unilever
In November 2009, Unilever launched a bold new company vision to inspire people to take small, everyday actions that can add up to make a big difference for the world. Our aim is to double the size of its business while reducing its overall environmental impact. This new vision recognises…
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Training, education and capacity building in food and water safety and in nutrition
20 February 2009 | By Leon Gorris, Senior Scientist Risk Assessment, Unilever and Yasmine Motarjemi, Corporate Food Safety Manager, Nestlé
This paper argues the case for increased awareness of the importance of training and competence in management of food and water safety, prevention of food-borne and waterborne illnesses and improvement of health and nutritional status. The challenge is huge as almost everyone needs to receive education commensurate with his or…
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Sustainable agriculture at Unilever
3 December 2008 | By David Pendlington, Sustainable Agriculture Programme Coordinator, Unilever
Sustainability has become increasingly important to Unilever, especially our food business – which includes brands such as Knorr, Lipton and Ben & Jerry’s ice cream. It is a core element in our Vitality Framework, which sets out how the company plans to achieve our mission of adding vitality to life…
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A new generation of natural and nutritious pleasure-foods
18 August 2008 | By Joy Wilkinson, Mark Berry, Peter McClure and Susie Turan, Unilever Plc
Key driving forces for new foods are naturalness and nutrition. Consumers also expect pleasurable eating experiences. Unilever have recently launched “Frusi” , a completely new concept in ice cream that addresses the ‘enjoyment versus health’ paradox – the idea that something that tastes good cannot be healthy and vice versa.…
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Use of predictive microbiology in the food industry
16 November 2007 | By Jeanne-Marie Membré, Unilever
The goal of predictive microbiology is to provide useful predictions about the microbial behaviour in food systems. Predictive microbiology combines “the disciplines of food microbiology, engineering and statistics” (Schaffner and Labuza, 1997).
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Ten years in the food industry
23 May 2007 | By Huub Lelieveld, Unilever
The past ten years have seen many changes in both food science and technology as well as in food regulations. Contrary to the decades before then, most of it has been consumer driven. Consumers have become more aware of the influence of eating habits on their lives, in particular their…
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Sterilisation – only better
3 May 2005 | By Wouter De Heij and Robert Van den Berg, Agrotechnology and Food Innovations b.v., Ludo Van Schepdael, Solico b.v., Hans Hoogland, Unilever Research Vlaardingen and Harmannus Bijmolt, Resato International b.v.
Increasing microbial safety and extending the shelf-life of packed food and other products sensitive to microbial spoilage is often performed by relatively slow thermal processes. The adverse effects of the corresponding heating periods can be decreased by using technologies that put a vast amount of energy into the product quickly,…
