Unilever plans to work more closely with ingredient and equipment suppliers through 'open innovation' as it prepares to release a volley of novel ice food products into Europe.
Unilever research director Iain Campbell said open innovation, which would quicken major ice food developments, was core to the firm's approach. He was speaking at the launch of the company's Ice Foods Centre of Excellence last month, with bases at Colworth Science Park in the UK and Caivano in Italy.
"We are very much a company that believes in open innovation," said Campbell. "If you want to bring things to market fast, you have to do what you do well and rely on your suppliers to supplement where you cannot be world class."
Campbell reported that Unilever launched hundreds of ice products every year. Via a 'stage gate' process, which funnels the most promising ideas, a large proportion - around 50% - make it to commercialisation, he said.
One of its latest developments has been ice structuring protein (ISP), enabling the development of ultra-low-fat ice cream with more additions such as fruit purées.
Although products using ISP technology, which uses genetically modified yeast, are available in the Americas and Far East, Novel Food Regulation approval is necessary for sale in Europe.
However, Unilever continues to press for approval and said it was on track to have products on sale in Europe by 2010.