Research & development in Unilever ranges from looking at emerging technologies, exploring possible applications and collaborating with external experts to projects lasting around six to nine months that adapt products for local markets.
Unilever research has shown that calcium in ice cream is as easily absorbed by the body as calcium in milk.
During the course of ageing, both the function and appearance of skin are affected. Crucially, a change in appearance is an indicator of overall health status and it has been shown that ‘looking old for one’s age’ is linked to an increased risk of mortality.
Humanity has been creating food structures to suit changing tastes and needs for millennia. But to deliver new types of food to customers who expect the best, means taking cooking beyond the possibilities of the kitchen.
Salt is essential for a healthy diet, but too much can cause serious problems.
Why do we choose one product over another? You'd surprised to learn how much happens in your unconscious each time you make a purchase.
We have developed new technologies to improve the creaminess of our ice-cream. We needed new technology that retains the small air bubbles and the rest of the fine microstructure of the freshly produced ice cream in the product.