Unilever R&D opens global Centre of Excellence for Structured Emulsions
Dated: 11 March 2008
Unilever R&D has opened the Centre of Excellence Structured Emulsions in Vlaardingen, the Netherlands.
This global technology centre will focus on developing food innovations that provide the natural goodness of oils (e.g. essential fatty acids omega-3 and omega-6, vitamins), healthier choices (e.g. products with minimised saturated and trans fats; low-calorie options) and functional foods (products with added functional ingredients for additional health benefits).
It will counter the rise in commodity costs, for example for rapeseed oil, by using alternative ingredients like citrus fibres and novel product structuring techniques.
The centre is a multi-site organisation, employing 225 R&D professionals in Vlaardingen (NL), Dijon (FR) and Englewood Cliffs (USA).
This CoE will aim to develop worldclass capabilities in the areas of fat technology (fat modification and crystallisation) and emulsification (protein and water structuring, emulsion formulation and process).
Furthermore, the centre will also host the European packaging technology centre with a technology and material focus on tubs, pots and glass packaging.
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