Skip to content

What's cooking at hive?

There’s a lot going on at Hive, from piping hot news to an action packed menu of events. Everyone’s welcome to join the action.

Hive Logo

Our freshest news

Plant-based bowl

Everything we know about plant-based meat so far

Research findings by our Unilever Science and Technology Future Health and Wellness team at Hive and various collaborators on a range of topics have shed some interesting light on important areas like consumers’ long-term acceptance of plant-based meat, our emotional connection to it and the whole question around adequate nutrient intake in comparison to diets with animal meat. Get the lowdown.

Manfred Aben, Industry representative and chairman, depicted together with Marian Geluk, Executive director (left) and Gerda Verburg, Non-Executive director (right)

The first annual meeting of the Next Food Collective!

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.

Sign Samen tegen voedselverspilling

''It starts with changing our mindset''

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.

Top view of sandwich placed on a plate with a pan of bacon on the side.

Better bacon: the science behind the sizzle

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.

Back to top