Upfield

Upfield recently hosted its second annual Future of Food Conference! 🌱🍽️ We gathered a diverse group of experts at our Food Science Centre in Wageningen, the Netherlands - known as the 'Silicon Valley of Food'. Academics, food scientists, chefs, ministers, and business leaders convened to discuss the critical food system transition and: • Explored key trends, challenges, and opportunities shaping the future of food. • Identified shared priorities and concrete collaboration opportunities. • Strengthened relationships and expanded our ecosystem of changemakers. Highlights included talks from influential speakers such as Nigel Topping, CMG, Gunhild Anker Stordalen, Paul Newnham and Feike Sijbesma. We also featured thought-provoking panels, including one programmed by Economist Impact, and heard insights from our Group CEO, David J Haines. Missed the conference? Watch our roundup video below! To learn more about Upfield's initiatives, products, and ESG commitments, please visit www.Upfield.com.

Our President of North America, Jim Breach, recently sat down with Yotam Ariav to discuss Upfield's leading role in sustainable innovation within the food industry. Discover how we're shaping the future of food and learn about our commitments and vision by visiting www.upfield.com

At Upfield, we're leveraging cutting-edge technology to revolutionise how we market our products. The Lätta team in Sweden has pioneered the use of CGI films, creating visually stunning content that resonates with our audience. Since August 2023, Lätta has produced six CGI films, with the first five garnering an impressive 60 million views in a country of 10.5 million people. This innovative approach has paid off, significantly boosting Lätta's brand Strength over the past 12 months and reaching more consumers. This success showcases how embracing digital creativity can drive brand growth and consumer engagement. At Upfield, we're committed to staying at the forefront of marketing technology, ensuring our brands remain relevant and appealing in an ever-evolving digital landscape. #DigitalMarketing #CGIInnovation #BrandGrowth #Upfield #LattaSweden

📢 Exciting news! Upfield is partnering with Future Food-Tech to launch an exclusive Innovation Challenge at the European summit in London this October (2-3rd). 🌱 We're seeking groundbreaking fats and oils innovations for plant-based solutions that match or exceed the quality, taste, and performance of dairy products. Are you working on: • Fat profiles resembling buttermilk? • Alternatives to lauric acid? • Natural emulsifiers for non-dairy cream? If you're innovating in this space, we want to hear from you! 🚀 🏆 Challenge winners will have the opportunity to: • Present live at Future Food-Tech London (Oct 2-3) • Fast-track discussions with Upfield's innovation team • Access our pilot plant for testing and validation Our Chief R&D Officer, Miriam Ueberall, commented: "We're committed to bringing great tasting products to our customers by pairing technology with innovation. I'm excited to see all of the submissions!" ⏰ Don't miss out! Submit your solution by August 22nd. To learn more and apply: https://bit.ly/4czT5pL #PlantBased #FoodInnovation #Sustainability #FutureFoodTech

At Upfield, passion isn’t just a word—it’s one of our Values.   We love what we do.   We are the Future of Food. Full of energy and possibility, always raising the bar, driving Upfield, and one another forward.   Constantly curious, food lovers, enthusiasts, and innovators. Our sum is greater than our parts.   Recognising that work is just one part of life, we set Upfielders Passion challenges throughout July to reflect how we are purpose-driven, learning continuously, and never giving up.   From using their paid volunteer days to contribute to local communities, to setting a personal challenge to achieve in July, Upfielders finished the month inspired and energised, ready to continue on our mission to become the future of food.

Get the scoop on our delicious new plant-based soft serve ice cream! 🍦 When you use our Flora Professional 100% plant-based ice cream mix, not only is it dairy free, gluten free and vegan, it also has lower CO2 emissions than dairy.   Our recipe works seamlessly with all conventional ice cream machines. It’s hassle-free, so no need to adjust your settings.  Smooth operations, delicious results!

Upfield Australia recently hosted Bangkok-based Chef Ryan Abejuela, Regional Lead Chef, and Bilal Baig, Head of Food Service & Business Development - Emerging Markets, in Sydney to advance our growth plans in this key market. Chef Ryan joined Chef Wesley Valenton, Business Development Chef ANZ, to demonstrate the versatility of our plant creams in recipes to our new food brokerage team, Rise Up. They conducted head-to-head whipping, acid testing, cooking, and yield demonstrations, answering many tough questions with ease. The Rise Up team, consisting of 8 chefs and 4 sales people, experienced firsthand the texture, taste, and functionality of our cream. Bilal and Ryan also visited Hub Foods, an Australian food manufacturing business, where they toured the production area and sampled texture-modified foods designed for aged care and dysphagia, gaining valuable insights into the specific needs of Australian aged care facilities. In Melbourne, 30 top executive chefs attended the Executive Chefs Club lunch, where National Business Manager Debra Green and Chef Ryan showcased FLORA Plant Cream with a crowd-pleasing plant-based Piña Colada cocktail. Thank you to our Upfielders for helping shape the #futureoffood in Australia and beyond. #ProudUpfielders

We have a superstar lineup of brands! Who else has been excited for a weekend packed with thrilling football action? Best of luck to all the teams competing – may the best teams win!

Yesterday, our Chief Sustainability Officer, Sally Smith, attended Plateful pursuits for positive change – Bidfood UK’s look to a more sustainable future Sustainability event 2024 - and participated in an insightful panel discussion on sustainable food practices. The event brought together industry leaders to explore crucial topics in food sustainability. Panel members included: ● Julie Owst (Chair), Head of Sustainability at Bidfood UK. ● David Bryngelsson, Founder and CEO, Carbon Cloud. ● Martina Dell, Sustainable Restaurant Association. ● Hoa Doan, Head of Impact, Notpla. ● Mike Meek, Procurement & Sustainability Director, allmanhall. The panel covered a range of important questions, including: ● Developing sustainable menus and where operators should start. ● Success stories in sustainable menu creation. ● Innovations in sustainable product development. ● Overcoming barriers in developing sustainable products. ● Advice for those beginning their carbon data journey. ● Necessary changes in the supply chain for positive impact. Sally shared Upfield's experiences in overcoming barriers to developing sustainable products, highlighting our commitment to innovation in the plant-based sector. These discussions are crucial as we work towards a more sustainable food industry. We're proud to contribute to this important dialogue and to continue pushing for positive change. #SustainableFood #FoodIndustry #ClimateAction #PlantBased

This week marks six year of Upfield and what an incredible journey it's been! Back in 2018, we set out our mission to make people healthier and happier with nutritious, delicious and natural foods that are good for you and the planet. Since then, we've evolved into a global leader in delicious, sustainable foods - investing €1.6 billion into rejuvenating our portfolio, building world-class R&D capabilities, and expanding our reach. Our success is really down to our amazing Upfielders and their dedication to innovation and excellence - transforming the #futureoffood Here's to the future. The best is yet to come!