Unilever Tries Reformulating Its Ice Cream To Survive Warmer Freezers
The packaged-goods giant aims to cut its environmental impact and retailers' electric bills. From a report: Unilever wants to warm up its ice cream freezers in convenience stores without turning its products into puddles, part of a broader effort to pursue green goals and potentially boost sales in the process.The consumer packaged goods giant, which sells ice cream brands including Ben & Jerry's and Magnum, is testing the performance of its products in freezers that are set to temperatures of roughly 10 degrees Fahrenheit, up from the industry standard of zero. Unilever owns most of the 3 million chest-like freezers that house its ice-cream tubs and treats in bodegas and corner stores, and the energy used to power them accounts for around 10% of Unilever's greenhouse gas footprint, according to the London-based firm. Keeping ice cream at 10 degrees as opposed to zero will reduce energy use and greenhouse gas emissions by roughly 20% to 30% per freezer, it said. It might also help sales with sustainability-minded consumers and even keep stores' ice-cream selling season going longer. Unilever's out-of-home ice cream sales declined slightly during the fourth quarter of 2022 because, the company said, some stores unplugged their freezers sooner in the year than usual. "What was happening was that shopkeepers in some markets responded to fears about rising energy costs by switching off their cabinets earlier than they otherwise would have done," departing Chief Executive Alan Jope said in discussing the results earlier this month. Unilever in January said Hein Schumacher would take over as CEO in July. [...] But the strategy has required Unilever to reformulate some of its ice creams so they can withstand higher temperatures without melting, losing structural integrity or forfeiting what the company calls their distinctive mouthfeel. Higher temperatures can lead to softer ice creams that stick to wrappers and slide off ice cream sticks, for example, said Andrew Sztehlo, chief research and development officer for Unilever's ice cream division. Other ingredients such as wafer cones can turn soggy in warmer temperatures, he said.
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