High convenience – reaching new heights!

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Reimagining service – and the product range along with it: With its High Convenience Range, Unilever Food Solutions, under the Knorr Professional brand, is launching its own frozen meal components for the foodservice industry for the first time. Plant-based, internationally inspired, and ready to heat. Designed to relieve the burden on kitchens, simplify processes, and directly address the challenges of modern gastronomy.

Fewer staff, more guest requests, high expectations, limited space: all no problem when the menu anticipates these needs. With seven international recipes – plant-based, frozen, and ready to heat – the new range delivers exactly what successful restaurants need today: relief at the touch of a button – without compromising on quality or taste. The high-convenience components take over the time-consuming mise en place, keep costs stable, and save time, stress, and resources. It's no wonder, then, that this solution is quickly on the radar of restaurants that use a variety of ingredients and those that rely on a systematic approach. Or rather: on their menu.

More about the project

Customer
Unilever Food Solutions

Industry
Food

Offering
Branding
Print
Digital
Content
Packaging

Partners
Barbara Lang

Knorr Professional remains a brand. The product range continues on its own path. 

And that's achieved with a visual presence that stands out, categorizes, and inspires. HALMA developed a distinctive brand identity for the new range, featuring 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 brochure, from the trade fair booth to the invitation to the booth party.

The launch kicked off with a fully integrated campaign that considers all relevant touchpoints – and it works. Featuring ads, banners, POS materials, trade fair documents, retail communications, and a whole lot of appetite. Always with the goal: to firmly establish high convenience as a genuine solution in the minds of chefs – not as a replacement, but as an opportunity.

Because when kitchens get smaller, teams shrink, and guests demand increasingly personalized dining experiences, flexible solutions are needed. And new ways of communicating. That's why HALMA says: Fewer compromises, more convenience. But always at the highest level.