Unilever explores the use of “cow-free” ingredients for ice creams

Unilever has begun looking at utilizing precision fermentation technology to create “cow-free” dairy products or use them within its ice cream portfolio

A spokesperson for Unilever said that the company’s R&D team is in the early stages of working with start-ups in this space, adding that they are not in a position to confirm which brands or markets this technology will be applied to.

Roy Horne, head of the climate action in Unilever’s ice cream business group, emphasized that producing milk and cream using cows comes with a high carbon footprint attached.

He added that they are having a deep conversation about where we need to use dairy ingredients and how they can improve the carbon footprint of those ingredients.