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.