When choosing what foods and drinks to buy, most people consider taste as the first priority. But more and more consumers also want to know that the products they’re buying are nutritious and healthy, have limited environmental impact, and that people have been treated well when making the products.
The scientific basis for future diets that are healthy for both people and the planet was published in 2019 by the EAT-Lancet Commission. This marked a significant step forward in building global consensus and collaborative action around food system transformation. The report showed that increased consumption of plant-based diets could reduce emissions by up to 80%. And it concluded that dietary changes from current diets to more plant-based meals are likely to substantially benefit human health.
- We believe in nutritious diets that include more variety, more seasonal foods, fruit and vegetables, legumes, wholegrains and healthy oils, less meat and more plant-based options.
- We want to increase our portfolio of plant-based products, especially for people who want to eat less meat or no animal-based products at all.
Sustainability Partnerships and Open Innovation Submission Portal hosted and managed by yet2.com on behalf of Unilever. In this Portal, you will be able to submit details of your innovations and solutions to Unilever WANTS and Competitions. All the information you provide will be evaluated and the process managed by yet2.com to provide you a consistent point of contact during the submission process. We request that all information you provide in these initial stages imposes no obligation of confidentiality for Unilever or yet2.com. If your submission passes our screening criteria, all your details will be passed to Unilever for further internal detailed review. Prior to any confidential discussions, you will be asked to sign a separate, further Agreement with Unilever so that any confidential information, that is subsequently shared, is protected.
We are looking for:
- Vegan plant-based protein ingredients for usage in Ice Cream applications, that can fit within our current manufacturing processes with neutral taste and no negative textural attributes
- Vegan, natural proteins and/or fibres that can support formation and shaping of dough by binding other ingredients before baking in meat analogue products
- Vegan, natural proteins and/or fibres that can act as building blocks and give a texture similar to meat before baking in meat analogue products
Desired Outcome
- Vegan status
- More sustainable than from animal sources, now and in the future
- Natural labelling
- Available in dry form
- Unilever is open to a range of collaboration types
What We Aren’t Interested In
- Animal testing
- Genetically modified
- E-numbers
- Animal-based ingredients
Awards:- There will be no reward for your submission on Technical Challenges in the initial stages. However if Unilever decide to pursue a submission, they will proceed with a mutually agreed contract and therefore related commercial terms on a case by case basis. This could include for example (but not limited to) product supply, license, Joint Venture, technology acquisition, patent acquisition etc.
In the case of Competitions, rewards will be detailed in advance as part of the competition terms.
Date:- Ongoing
