Ecosystem innovation at Unilever: Shifting to more healthy and sustainable diets

Door Jan Roekens | 25-10-2021

Sensory for business postponedUnilever has a long track-record of ecosystem (open) innovation with external parties like suppliers, startups and academics to stay relevant in an increasingly competitive and global world.

At the Sensory Symposium ‘A Taste of Change’ on Nov 25th Liesbeth Zandstra and Suzanne Einöther will present examples of sensory and consumer research studies which were performed within an ecosystem innovation context to understand how they can help people heading towards healthier and more sustainable diets. Discover the trends, challenges and approaches that they look into and apply, to help the world eat for good through Unilever’s products.

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About the MOA Expert Group Sensory Research

The Expert Group Sensory Research is a platform to debate for and about sensory/consumer research. Its goal is to safeguard quality and encourage the exchange of knowledge and good training within this discipline and the professional domain. The symposium is fully in English and its ultimate goal is to find the best match between the latest scientific insights on sensory, consumer and business demands.

Auteur: Jan Roekens, Hoofdredacteur

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