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From our global Power Brands, like Knorr and Hellmann’s, to local favourites like Horlicks and Maizena, we offer a wide range of tasty, affordable and accessible foods and beverages.
Backed by a powerhouse of chefs, nutrition and food innovation experts and through collaboration with others, we take a multi-stakeholder approach to driving positive change for better diets, without compromising on taste or enjoyment.
Our long-standing commitment to improving nutrition is led by science and informed by our experience and expertise. We believe nutritional quality, portion size and frequency of consumption determine the healthiness of a diet. This principle shapes our holistic approach driving the development of nutritionally better products, empowering healthier diets, ensuring transparency through clear communication and disclosure, and fostering collaboration to amplify impact.
Reflecting on over two decades of our progress in nutrition
Delivered over 270 billion servings containing vegetables, protein, fibre, fruit, omega‑3s and essential micronutrients
Retained the USNC 2028 goal as Foods, maintaining 85% compliance (following the Ice Cream demerger)
First company to annually disclose our portfolio since 2022 against six externally endorsed Nutrient Profiling Models (NPMs)
Achieved goal of ensuring that 95% of our packaged ice cream contains no more than 250 calories per serving a year early
Updated set of standards for nutrients to limit and commitment that 85% of our portfolio meets USNC by 2028
Publication of Positive Nutrition Standards (PNS) modelling study
First company to publicly disclose portfolio assessment against six externally endorsed Nutrient Profiling Models
Exceeded our micronutrient commitment and delivered more than 236 billion servings with at least one of the five key micronutrients
Publication of USNC modelling study
New set of standards for recommended ingredients and nutrients with a positive health impact
Exceeded our Unilever Sustainable Living Plan (USLP) target of doubling the portfolio meeting our Highest Nutrition Standards (HNS) and set even more stretching Future Foods ambition with new targets to help people transition towards healthier and more sustainable diets
Commitment that industrially produced trans fatty acids (iTFA) would not exceed 2g per 100g of total fat or oil in any of our foods by 2023
Commitment to provide more than 200 billion servings with at least one of the five key micronutrients – vitamin A, vitamin D, iodine, iron and zinc – by 2022
100% of our children’s ice creams contained ≤110 calories per portion
Launch of HRF to assess nutrition quality of our recipes
Updated commitment that 75% of Foods portfolio will meet salt levels to enable intakes of 5g/day by 2020
100% of our portfolio by volume did not contain trans fats originating from partially hydrogenated vegetable oil
Commitment to double the proportion of our portfolio that meets our Highest Nutrition Standards (HNS) by 2020, with time-bound targets for reduction of salt, saturated and trans fat, sugar and calories, as well as providing nutrition labelling on pack globally
Launch of salt reduction strategy and target of 5g/day
Policy to provide information globally on eight key nutrients, info per portion and 100g back-of-pack and energy content front-of-pack
Voluntary restrictions on paid marketing communications directed primarily at children
First company to develop nutrient profile to improve nutritional quality of global product portfolio
Introduction of Food & Beverage Marketing Principles and Unilever Claims Framework
Formal nutrition policy explaining our goal to help people everywhere adopt healthy diets
For over two decades, we’ve continuously improved the nutritional quality of our products through innovation and reformulation, actively championing a shift towards healthier diets. Our progress is guided by science-based standards and time-bound goals.
Our nutritional framework is built on two complementary standards: Unilever’s Science-based Nutrition Criteria (USNC) and Positive Nutrition Standards (PNS). Both are grounded in the latest scientific consensus and global dietary guidance, and validated for real-world impact.
PNS also inform our approach to helping address micronutrient deficiencies through targeted fortification. In 2025, our Foods business delivered over 171 billion servings containing at least one of five key micronutrients – vitamin A, vitamin D, iodine, iron and zinc.
Critically, these standards operate independently, meaning that compliance with positive ingredients and nutrients cannot offset non-compliance with nutrients to limit.
We use these standards to benchmark our entire portfolio, establish clear, time-bound global goals, and report annual progress across our full portfolio and 16 key markets (XLSX 546.04 KB). We also disclose performance against six externally recognised Nutrient Profiling Models (PDF 1.12 MB), both globally and at market level.
Our booklet explains the detail of Unilever’s Science-based Nutrition Criteria and Positive Nutrition Standards.
Knorr launched its Premium Flavour Bases in the US, offering three variants: Vegetable, Roasted Beef and Roasted Chicken, all meeting the USNC. Each concentrated paste delivers deep flavours and dissolves quickly. Just a teaspoon creates a full cup of flavourful stock, with each jar yielding up to 52 cups and elevating a wide range of dishes with ease.
Hellmann’s has introduced its Ranch dressings across the United Kingdom, North America and several European countries. Available in two variants, Creamy Ranch and Spicy Ranch, both meet the USNC and PNS. These omega-3 rich dressings provide the familiar Hellmann’s flavour and creaminess, suitable for salads, wraps and dips.
Knorr has launched its Fast and Flavourful Cooking Pastes in the United Kingdom and Germany, with four flavours that meet the USNC: Sundried Tomato & Herbs, Roasted Chicken Lemon & Black Pepper, Roasted Garlic & Mushroom and Smoked Chilli & Lime. These versatile pastes offer an easy way to add bold flavours to everyday meals, with just a teaspoon enough to enhance pasta, wraps or vegetables.
Horlicks has launched Horlicks Superfoods in India, a USNC- and PNS-compliant variant powered by our proprietary NutriMax technology to enhance grain nutrition for easy digestibility and improved nutrient absorption. The new and improved Horlicks is an expertly crafted blend of superfoods: malted barley, millets, oats and almonds, providing protein, fibre and 23 essential vitamins and minerals, now with six times more fibre for digestive comfort. A Zero Added Sugar variant is also available.
Kissan introduced The Great Indian Chutneys in India to celebrate the country’s vibrant regional flavours. Made from farm‑sourced ingredients and crafted to deliver a traditional mortar‑and‑pestle‑style texture, the range includes four variants: Green Chilli-Peanut, Chilli-Garlic, Coriander-Mint and Tamarind-Date. All variants meet both the USNC and PNS, with high fruit and vegetable content.
Royco Instant Bumbu Soto Ayam and Opor Ayam were launched in Indonesia and meet the USNC. These ready to use seasonings are specially formulated based on Indonesian culinary traditions and can serve up to five portions.
Hellmann’s has introduced Sinistro Queijo in Brazil, a USNC‑ and PNS‑compliant cheese‑flavoured mayonnaise made with omega‑3–rich plant oils. Launched in collaboration with Stranger Things, it follows the successful 2024 limited‑edition Bacon Sinistro and expands Hellmann’s growing flavoured mayonnaise range.
Knorr has introduced a chicken soup in Argentina made with wholegrain pasta and vegetables including carrot, spinach and pumpkin, with a touch of ginger. It meets both the USNC and PNS, and yields a litre of comforting soup in about 10 minutes.
Knorr has launched its Cold Sauces range in China, with three USNC‑compliant variants: 0 Fat, Light Spicy and Sour & Spicy. Made for cold dishes such as salads and noodles, the sauces offer convenient, flavourful and healthier options. The Light Spicy variant has received a Superior Taste Award from the International Taste Institute, while the 0 Fat variant was featured in the Three Reductions product catalogue of the seasoning and condiment industry issued by the China Condiments Association in 2025.
Lady’s Choice launched Japanese Style Mayo, a new flavour innovation in the Philippines that meets both the USNC and PNS. It is made with 100% farm fresh eggs and contains omega 3. Its creamy, umami flavour adds a delicious Japanese style twist to a wide range of dishes.
Knorr launched a ready‑to‑use Pizza & Pasta Sauce in Pakistan, made with real tomatoes and Italian herbs. It meets the USNC and offers convenient dual use for enhancing both pasta dishes and homemade pizzas in an instant.
Knorr launched Gourmet Soups during Ramadan in Türkiye, featuring traditional Anatolian favourites Mantı Çorbası and Tutmaç Çorbası. The soups are USNC compliant and contain lentils, chickpeas, meatballs and herbs, inspired by local noodle dishes to offer a convenient, hearty option for quick meals.
Brooke Bond’s latest innovation is the Red Label Masala Tea Premix in India, a USNC‑compliant instant spiced chai blend. It offers the convenience and full flavour of traditional homemade masala chai, made with tea, ginger, cardamom, pepper and cinnamon. It delivers a consistent masala chai profile and requires only hot water, with no boiling needed.
As many of our products are used in meal preparation, we aim to inspire people with ideas that fit diverse lifestyles, tastes and budgets, all guided by our Healthy Recipe Framework (PDF 322.03 KB) and shared across our ever-expanding range of on-pack and online content.
We also empower people through practical nutrition education. In partnership with governments and organisations, we deliver impactful healthy eating programmes that address local needs, promote behaviour change and encourage long-term dietary improvements.
Beyond home cooks, we support professional chefs through Unilever Food Solutions with training, recipes and tools for healthier food preparation. We also promote better food choices in workplace settings – for example, through the Healthier Canteen Initiative in Shanghai (PDF 188.54 KB).
To increase access, we offer products at a range of price points and pack sizes, innovating to provide affordable options. We are also expanding our reach in remote areas through innovative distribution channels. In India, our Shakti programme has trained over 200,000 women living in rural areas to become active sales agents – equipping them with business skills and knowledge in nutrition and hygiene. The success of this model has led to its expansion and localisation in Nigeria and Ethiopia, empowering even more women and strengthening community access to nutrition.
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In the Philippines, Knorr Nutri Sarap aims to tackle hunger and malnutrition by empowering parents to build healthy eating habits for their children and diversify their diets at a low price. Since the programme began in 2015, it has reached over 12.5 million people, with a goal of reaching 15 million by 2030. Knorr also partnered with the Department of Education (DepEd) to roll out the Makulay ang Buhay programme in public schools nationwide, to make learning about nutrition fun and engaging for primary school children. The initiative also provided 60,000 Nutri Sarap recipe books, developed with Department of Science and Technology – Food and Nutrition Research Institute (DOST-FNRI) to teachers, parents and 97 central DepEd kitchens to help prepare nutritious, delicious and affordable meals. Furthermore, Knorr also renewed its partnership with the Department of Social Welfare and Development to integrate the Nutri Sarap programme into the Family Development Sessions in the Calabarzon region, empowering mothers with nutrition skills. Knorr Philippines is also an official member of the Zero Hunger Alliance, supporting efforts to eradicate hunger in the Philippines by 2030.
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In Indonesia, Royco Nutrimenu inspires caregivers to prepare nutritious and budget-friendly meals with iodine-fortified products to address child stunting. Since 2019, the initiative has reached over 19 million mothers and girls across 22 provinces and online, with about 75% of participants gaining the skills and knowledge necessary to prepare meals according to Indonesian healthy eating guidelines (Isi Piringku). The programme helped reduce the number of children at risk of stunting by 37% in areas of Bogor City where it was implemented. In 2025, Royco also partnered with the Ministry of Fisheries to strengthen the skills of more than 1,500 school meal kitchen operators in kitchen management, food safety and the preparation of practical, balanced nutrition recipes. Additionally, Royco supported the Eat More Fish Movement (Gerakan Memasyarakatkan Makan Ikan), reaching over 7,500 people through a series of activities, including cooking demonstrations based on Isi Piringku.
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In South Africa, Knorrox collaborates with the National Department of Basic Education to help teachers educate students about the importance of vegetables and plant-based protein, as well as provide practical advice on healthy recipes and cooking methods. The programme has also trained 271 food handlers in 108 schools, reaching almost 76,550 primary school students between 2021 and 2025.
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In South Africa, Unilever partners with the Democratic Nursing Organisation of South Africa (DENOSA) to educate nurses on the consequences of micronutrient deficiencies and the importance of fortification, along with other nutrition topics. Through training sessions held in 2024 and 2025, the programme trained 377 nurses, reaching an estimated 22,000 consumers – with guidance on the importance of a healthy diet and adequate micronutrient intake for overall health.
We know consumers need clear and easy-to-understand nutrition information to make informed choices. That’s why we provide transparent, fact-based labelling on our packaging worldwide. We voluntarily apply government-endorsed front-of-pack labels, such as the UK traffic light system, Nutri-Score, Health Star Rating and various Healthy Choice logos. We strictly adhere to responsible advertising and marketing principles (PDF 305.29 KB) and are committed to marketing responsibly to children. We back every nutrition and health claim we make with scientific evidence and ensure it meets established criteria.
Our commitment to transparency also extends to publicly disclosing our governance (PDF 164.8 KB), positions on key nutrition topics and related advocacy efforts (PDF 585.83 KB).
Transforming diets at scale demands collective action.
We work with governments, experts, academic consortia and organisations to address nutrition challenges and co-develop science-backed solutions.
These alliances also fuel our research in key areas such as gut health, behaviour change and personalised nutrition, helping to strengthen the evidence behind healthier eating and driving systemic change in nutrition.
We share our findings (PDF 351.81 KB) through peer-reviewed publications and scientific conferences, advancing collective understanding and informing public health advocacy.
Through the FIBERME initiative, we are exploring how dietary fibres influence gut health. By pairing cutting-edge AI with microbiome science, this research aims to predict how different fibres impact digestion, immunity and overall wellbeing – opening new possibilities for personalised nutrition.
Read more about the FIBERME consortium
We are advancing research into how the body absorbs micronutrients through a new in vitro model. This approach will help identify how different ingredients and processing methods affect the absorption of vitamins and minerals — guiding the development of foods that more effectively support health and help address nutrient deficiencies.
Read more about the BioMicro project
We want to understand how certain characteristics of ultra-processed foods may influence overall body weight and metabolic health. Through the RESTRUCTURE initiative, we’re supporting research into the link between food texture, the speed of eating and energy intake.
Read more about the RESTRUCTURE project
We contributed to the World Business Council for Sustainable Development (WBCSD) and Eat Well Global’s Accelerating Food and Nutrition Security through Food Fortification: A private sector playbook that identifies fortification challenges and opportunities to inspire global collaboration among different stakeholders.
We presented outcomes from our Royco Nutrimenu programme, which reached nearly 18 million mothers in Indonesia, and we highlighted our partnership with the Democratic Nursing Organisation of South Africa, training 274 nurses on micronutrient deficiencies and fortification.
Read more about the playbook
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