High Convenience – aim high!

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Service rethought – and the product range along with it: With the High Convenience Range, Unilever Food Solutions is launching its own frozen menu components for foodservice for the first time under the Knorr Professional brand. Plant-based, internationally inspired, and ready to heat. Developed to relieve kitchens, simplify processes, and directly tackle the challenges of modern gastronomy.

Less staff, more guest requests, high expectations, small space: All no problem if the menu already thinks ahead. With seven international recipes – plant-based, frozen, and ready to heat – the new range delivers exactly what successful gastronomy needs today: relief at the push of a button – without compromising on quality or taste. The High Convenience components take over the elaborate mise-en-place, keep calculations stable, and save time, nerves, and resources. No wonder, then, that the solution is quickly on the radar, especially for mixed users and systematized operations. Or rather: on the menu.

More about the project

Client
Unilever Food Solutions

Industry
Food

Services
Branding
Print
Digital
Content
Packaging

Partner
Barbara Lang

Knorr Professional remains a brand. The range goes its own way.

And it does so with a visual appearance that stands out, categorizes, and inspires. HALMA developed an independent branding for the new range with a clear design code and razor-sharp positioning – unmistakably Knorr Professional, but deliberately detached from the classic product look. From the logo to the inspiration folder, from the exhibition stand to the invitation to the stand party.

The launch started with a fully integrated campaign that thinks across all relevant touchpoints – and works. With ads, banners, POS materials, trade fair documents, trade communication, and a concentrated portion of appetite. Always with the goal: to anchor high convenience as a real solution in the minds of chefs – not as a substitute, but as an opportunity.

Because when the kitchen gets smaller, the team shrinks, and guests want to eat more individually, flexible answers are needed. And new ways of communication. That’s why HALMA says: Fewer compromises, more convenience. But please at the highest level.