Hive Homepage

Hive in a nutshell

Hive is Unilever’s global Foods Innovation Centre

500 innovators

At Hive, around 500 employees work on the foods of tomorrow.

1 billion

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.

190 countries

Already we’re serving consumers and customers across 190 countries - and growing.

18,000m2

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.

Evert Vermandel at Unilever Food Solutions shares his insights on the creative process of creating new food solutions.

The Vegetarian Butcher packaging on shelve

Announcing a new public-private partnership led by the Wageningen University & Research.

Hive receives ‘outstanding’ BREEAM certification for sustainability

Celebrating the major achievements of the top students making a positive contribution to a sustainable future

Pile of soybeans, some on a wooden spoon. Unilever uses soy as an ingredient across its plant-based foods portfolio.

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.

Green Deal signed by Unilever and 55 organisations

Chef Ceren Topal cooking a General Tso Cauliflower dish.

Watch our chefs’ tasty plant-based cooking demos here

A woman making a heart shape with her two hands around her belly button

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.