COOKING UP INNOVATION

We are living in times when businesses need to place innovation at the heart of everything they do to level up to all disruptions around them. Organizations are gearing up to transformative ways of doing business. In a tête-à-tête with Ritu Marya, Harry Brouwer, who leads the Global B2B vertical of Unilever Food Solutions, shared how he is transforming food offerings with sustainable solutions to drive their top line with the underlying objective of conscious consumption, that is resonating well with today’s millennials.

Innovation for Good Waste must be seen as a wasted profit, according to Brouwer. “By collaborating with chefs on innovative recipes, using other ingredients and improving the menu, food waste can be reduced by more than 33 per cent,” he feels.

Innovation is at the heart of Unilever’s ambition to grow sustainably, keeping in mind the key insights into what consumers want and require. “You have innovations in products, business systems and innovations via digital disruption. You also have combinations of all of those and so, there are many different kinds of innovation that we are looking at today,” says Brouwer.

A Tale of Two Companies