Our history

Key research activities in the area of fats

Our current focus is on multiple product categories, but the impact of our research programmes on our business and on the quality of life of people is best illustrated by one of our key research activities; fats. Our current focus is on multiple product categories. The history of the Unilever Food and Health Research Institute started in the early 40s with research on the digestibility and technical suitability of plant-based fats for margarine manufacturing. Our current science & technology innovation focus is on multiple product categories, e.g. ice cream, tea, soups, sauces and chilled products.

Margarine versus butter in the 40s & 50s

In the early 40s, the objective of our research was to identify suitable plant-based fats for margarine production and to show that these fats were as well digested as butter fats. Later, research focused on ‘linoleic acid’ (initially called vitamin F), an essential fatty acid from plant–based fats. It was shown that levels of both linoleic acid and vitamin E are generally significantly higher in margarine than in butter. Together with the common practice of fortifying margarine with vitamin A and D, it greatly improved the perception of margarine versus butter. 

Benefits of margarine in the late 50s & 60s

In the late 50s, it was found that the observed increase in the incidence of heart disease was associated with a high level of cholesterol in blood. And, it was discovered that saturated fatty acids in the diet increase this level and unsaturated fatty acids, notably linoleic acid, reduce this level.  As a result, Unilever was requested by Dutch physicians to produce margarine rich in linoleic acid and low in saturated fatty acids.  In 1960, Unilever launched Becel in the Netherlands, initially in a can and only available from pharmacies. But, soon it was mass marketed with a unique technology allowing high levels of linoleic acid in a spreadable product.  Nowadays, our heart health range is available in more than 50 countries.  

Fat ‘scare’ in the 70s & 80s

In the 70s and 80s ‘fat’ got an increasingly bad press, as it was blamed for both the increasing incidence of 
heart disease and the rising prevalence of obesity. In response, we performed a number of studies to show the benefits of reducing fat levels of products. We studied a range of options to reduce the fat content of foods, e.g. ‘sucrose polyester’ and, ultimately, in the early 90s developed fat-free spread using new product structuring methods. In our communication we emphasise the importance of distinguishing between so called ‘good’ (polyunsaturated) and ‘bad’ (saturated and trans) fats. And, in the mid 90s we were the first to develop and launch trans fat-free spread. 

Functional benefits from the 90s

In the 90s, consumers started to demand positive benefits from foods and the term functional food was introduced, i.e. foods with claimed benefits. Unfortunately, regulation in the EU could not keep pace with scientific support and consumer demand for functional food, limiting products entering the market. Our first true functional food on the market in the EU was our plant sterol-enriched margarine, launched in 2000, which studies showed gave cholesterol reductions of 10% within three weeks.