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Location

Location. Unilever Nederland Foods Factories B.V. Sourcing Unit Amersfoort (Zendium/ Prodent). Sourcing Unit Hellendoorn (Ben & Jerry’s). Sourcing Unit Nassaukade (Becel / Calvé). Sourcing Unit Oss (Knorr / Unox). Oss – Amsterdam ~ 100km. Sourcing units in de Benelux .

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Location

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  1. Location • Unilever Nederland Foods Factories B.V. Sourcing Unit Amersfoort (Zendium/ Prodent) Sourcing Unit Hellendoorn (Ben & Jerry’s) Sourcing Unit Nassaukade (Becel / Calvé) Sourcing Unit Oss (Knorr / Unox) • Oss – Amsterdam ~ 100km

  2. Sourcing units in de Benelux Brussel Hellendoorn Oss Amersfoort Rotterdam

  3. History Introduction of Soups & Smoked pork sausage Mr. Zwanenberg starts meat business Margarine Unie buys Hartog Merger of Margarine Union & Lever Brothers Mr. Hartog opens butcher shop UNOX as a brand 1850 1876 1929/1930 1937 1957

  4. History Merger of Hartog& Zwanenberg : UVG-N USCC Merge UVG-N and VdB&J into VdB NL Introduction TPM One Unilever Oss: 100.000 t Opening Meatplant (CFO) Sale of chilled meat business (Zwan) Closure of slaughter house RIC closure Unilever/Bestfoods Opening Sauce plant 1970 1979 1982 1996 1998 2000 2005 2006 2007 1991

  5. Unilever Nederland • Foods Factories B.V. • Sourcing Unit Oss Plant Area - Built area: 45.778 m2 - Total area: 106.148 m2 Sauce factory Central offices Soup factory Warehouse & Expedition Meat factory

  6. Product TO Site appr. 135m€ Benelux, Germany, UK/Ire, Italy, Nordics Knorr & Unox & Bertolli 3P customers > 435 sku’s Volume 92.000 tons Season September-March 417 payroll Flexible shifts following demand ISO14001, ISO9001 SKAL (organic products) BRC (q4 2011) Continuous Improvement: TPM Reporting into Unilever Supply Chain Company Plant Area 106.148 m2 Facts & Figures

  7. Volumes by brand Total volume approx. 92.000 tonnes

  8. Volumes by country Total volume approx. 92.000 tonnes

  9. Volumes by Production Line Total volume approx. 92.000 tonnes

  10. A selection of meat products

  11. A selection of soups and sauces

  12. Our ambition: “being the best in making soups, sauces and sausages…..”

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