Findings from a new literature review reveal good evidence that regenerative agriculture practices can positively impact the nutrient content of rice and tomatoes.
At Hive, around 500 employees work on the foods of tomorrow.
We’re innovating some of the world’s best loved food brands like Knorr, Hellmann’s and Unilever Food Solutions, all with an annual turnover topping 1 billion Euros.
Already we’re serving consumers and customers across 190 countries - and growing.
Our spaces are as open as we are. We’ve 18,000m2 of collaboration spaces, a pilot plant, laboratories and kitchens and the ground floor is available for everyone to use.
1,500 solar panels
Hive is energy neutral, built from heaps of recycled parts and powered by over 1,500 solar panels.
2 BREEAM awards
That’s why Hive has won 2 global BREEAM awards as one of the world’s most sustainable buildings.
Hot off the press… (30 items)
Thanks to revolutionary food tech, The Vegetarian Butcher’s new plant-based rashers dish up a true no-bacon bacon taste sensation that cooks and looks like the original. We take a look at what makes NoBacon 2.0 a game-changer.
Evert Vermandel at Unilever Food Solutions shares his insights on the creative process of creating new food solutions.
Announcing a new public-private partnership led by the Wageningen University & Research.
Celebrating the major achievements of the top students making a positive contribution to a sustainable future
Scientists from Unilever and Wageningen University and Research have discovered that, contrary to popular belief, processing soy does not decrease its protein nutritional quality, which confirms it as a valuable source of protein in plant-based foods.
Watch our chefs’ tasty plant-based cooking demos here
Unilever has partnered with the gut microbiome experts at Holobiome to identify food and drink ingredients that could have a positive impact on mental wellbeing by targeting the gut-brain axis.