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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.
Hive is energy neutral, built from heaps of recycled parts and powered by over 1,500 solar panels.
That’s why Hive has won 2 global BREEAM awards as one of the world’s most sustainable buildings.
The Next Food Collective is an initiative that aims to create positive change by bridging the gap between the food industry and knowledge institutes. Together with its partners, the collective is accelerating the pace of transforming agri-food systems, so to pave the way for the transitions to a more sustainable healthy global food system.
Yesterday marked the 67th year of the Unilever Research Prizes event, seeing 12 talented scientists who are starting out on their careers, receive the prestigious award during a dedicated ceremony at Hive.
Over the years, health authorities have been advocating to prioritize plant-based diets and limit the consumption of animal products. As these plant-based diets are gaining recognition for their health benefits, an important question remained: Do these diets provide children and adolescents (2 -18 y) with the essential nutrients they need for growth and development?
These are the words ushered by our Innovation Chef Antonio Alvarez, who in line with the Dutch's 'Verspillingsvrije Week’ (Waste-free Week) presented Hive’s viewpoint and strategies for minimizing food waste.
Findings from a new literature review reveal good evidence that regenerative agriculture practices can positively impact the nutrient content of rice and tomatoes.
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.
