On Unilever, Plant-based Foods and Healthier Offerings
Last week, Unilever, a global consumer goods company with over 400 brands (including Ben & Jerry's, Breyers, Dove, Hellman's, Knorr, Lipton, Vaseline) discussed its plant-based food goals.
Carla Hilhorst, Unilever Executive Vice President - R&D Foods & Refreshment:
“The world food system needs to change. Right now, around two billion people are overweight, while nearly a billion go to bed hungry. The food system should be providing everyone with high quality, tasty and affordable food, with a multitude of plant-based options.
“On the whole, plant-based proteins are better for us and better for the planet. Many are richer in fibre, vitamins and minerals and help lower blood pressure and cholesterol, reduce the risk of diabetes and heart disease, and help maintain a healthy weight.
"We also know that many plant-based proteins use less water, less land and produce far fewer carbon emissions than protein from animal agriculture. Innovating in the plant-based space is key for a more sustainable, nutritious and efficient food system."
Hanneke Faber, Unilever President - Foods and Refreshment division:
“As one of the world’s largest food companies, we have a critical role to play in helping to transform the global food system. It’s not up to us to decide for people what they want to eat, but it is up to us to make healthier and plant-based options accessible to all. These are bold, stretching targets which demonstrate our commitment to being a force for good.”
On its ‘Future Foods’ initiative:
Uniliver plans “to help people transition towards healthier diets and reduce the environmental impact of the food chain”
Commits to: 1) continually lower calories, salt and sugar across all products, 2) an annual €1 billion sales target from plant-based meat and dairy alternatives within five to seven years, 3) reduce food waste by 50% in its operations by 2025, and 4) a 100% increase in products that deliver positive nutrition by 2025.
OUR TAKE
As interest in healthier products increases, Uniliver and other large firms will address the demand, and smaller organizations will innovate with new food processing and formulation approaches to meet consumer demand.
Developing successful alternatives will require balancing various trade-offs related to a product's taste, texture, cost and durability/shelf-life.
Reducing the calories, salt and sugar content of food products should have a positive health impact. There is also a need to 1) improve ingredient labeling and 2) address the health challenges associated with "ultra-processed" foods.