We are proud of our reputation as a world leader in research and development through innovation and renovation.
The science behind ice cream’s magic
We have developed a new technology to avoid taste loss in our ice creams.
New technology to improve ice cream’s taste
In conventional ice cream technology, ice cream is produced in 5 Celcius degree after first chilled in containers with 25 Celcius degree temperature.
In 2010 Unilever spent €928m on research & development.
Currently we have over 6000 people working in R&D in all Unilever regions across the globe.
We typically file between 250 & 350 new patent applications a year.
Our intellectual property
Worldwide we have over 20 000 registered patents & patent applications.
Our R&D experts
I am learning every day, especially about partnership management.