List view / Grid view
26 April 2013 | By René Crevel, Science Leader, Unilever Safety & Environmental Assurance Centre
Food allergies have long been known as a clinical phenomenon, with welldocumented case studies as far back as the 1920s. Their recognition as a food safety issue only arose in the 1990s partly in the wake of the remarkable increase in prevalence of general allergic diseases. In order to protect…
2 April 2013 | By Unilever
Unilever is sourcing more than a third of its agricultural raw materials sustainably...
31 January 2013 | By Unilever
Unilever has completed the sale of its global Skippy business to Hormel Foods...
23 January 2013 | By Unilever
Unilever has released its results for the fourth quarter and full year 2012 which show good quality and profitable growth...
3 January 2013 | By Unilever
Unilever has signed a definitive agreement for the sale of its global Skippy business to Hormel Foods...
6 November 2012 | By Sergey Melnikov, Lead Technologist and Oil Processing and Fat Blends Team Leader and Hans Zevenbergen, Nutrition & Health Europe and Cross-Category Nutrition & Health Director, Unilever
Trans fats (also known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in…
15 October 2012 | By Unilever
New initiative to bring handwashing with soap to the Millennium Villages...
10 October 2012 | By Unilever
Company’s new Open Innovation portal receives over 1000 ideas after six months...
14 September 2012 | By Unilever
The partnership aims to save millions of lives among young children and mothers in China, Nigeria, Bangladesh and Kenya...
5 July 2012 | By Louis Lindenberg, Wayne Daley
Focusing on packaging: the Unilever Sustainable Living Plan (Louis Lindenberg, Global Packaging Sustainability Director, Unilever)Next generation automation systems for food production (Wayne Daley, Principal Research Engineer, Georgia Tech Research Institute)
4 July 2012 | By Dr Henelyta Ribeiro, Global Project Leader, Unilever
The production of emulsions with very low mechanical stress and a lower energy input than conventional mechanical methods have been developed in recent years and will be presented in this overview, the so-called membrane and microchannel emulsification. They are efficient processes due to their operational flexibility, reproducibility, straightforward upscaling and…
26 June 2012 | By Unilever
CEO Paul Polman is spearheading a group of business leaders, calling for action on food security...
18 June 2012 | By Unilever
The Unilever Foundation and Domestos have joined forces with UNICEF...
18 June 2012 | By Diageo
Diageo has further strengthened its sustainability credentials...
12 June 2012 | By Unilever
Unilever brings together behaviour change experts at new Vlaardingen symposium...
