Cheese solutions

Vinpai offers a full range of premix to produce alternative vegetal cheeses and melted cheeses


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Mozz'alpa

Performing functional ingredient providing a cheese alternative with high degree of spinning and melting for topping solutions.

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In order to adapt to the technical and economic needs of its customers VINPAI has declined the Mozz’alpa range in several versions compatible with the animal and vegetable protein.

Mozz’alpa :

Functional ingredient to associate with the manufacture of food preparation solution for pizzas, gratin topping … This ingredient is particularly compatible with the use of the protein in the form of casein rennet or in combination with fresh curd for the production of mozzarella type cheese. Its use will bring you advantages in terms of cost, product stability and ease of production.

Mozz’alpa all in one

This All in One ingredient incorporates rennet casein and meting salt for a simplified and optimal use by simplifying supplies.

Mozz’alpa variations

Vinpai offers 3 versions according to your market objectives: Premium, Quality and Eco (economic). Depending on your market you can choose between a white version: Mozz’alpa W or a yellow version: Mozz’alpa Y.

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Vin'irit

High performance functional ingredient for the production processed cheese to be consumed as spreadable cheese or in food preparation.

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VINPAI offers you the best of its technological knowledge in this premix allowing you to make processed cheese of excellent organoleptic quality.

Vin’irit variations

The Vin’irit comes in a gourmet version for the upscale market, standard for the standard range and eco (economic) for a search for price optimization.

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Veget’alpa

Functional ingredient, vegetal, for texturing, slicing, grating and melting.

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This 100% vegetable premix is a best seller of our range. It allows you to produce vegetable food preparation of excellent quality at an attractive cost. VINPAI’s technicians have optimized stability, texture, melting, grating or slicing characteristics.

Veget’alpa Variations

Multiple versions are offered :

  • Veget’alpa edam
  • Veget’alpa emmental
  • Veget’alpa gouda
  • Veget’alpa cheddar
  • Veget’alpa cheggo

An unflavored version is also available : Veget’alpa SA-SC

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Melt'alpa

High performance functional ingredient for block texturing and high compatibility with native cheese.

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VINPAI has developed the Melt’alpa PREMIX to enable the incorporation from 8% to 28% of cheese powder or native cheese depending on the applicative recipes. The finished product thus obtained offers an excellent quality-price ratio while presenting the best organoleptic characteristics.

Melt’alpa variations

Melt’alpa is available in various flavored versions :

  • Gouda
  • Emmental
  • Cheddar
  • Edam…
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Parmes’alpa W

Functional ingredient to obtain texturing of the “refined hard block” type.


Our PREMIX Parmes’alpa W enables the production a parmesan cheese type solution with the taste, stability and texture characteristics you are looking for.

The very firm texture of the finished product makes it the perfect fit to be scraped and reduced to powder.

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Spread’alpa

Functional ingredient for obtaining creamy, aerated or firm texture;


Spread’alpa enables the production of a creamy or spreadable cheese.

Spread’alpa Variations

  • Spread’alpa P2f1 to obtain firm texture and spreadable with a fresh taste in combination with cheese or 100% vegetal.
  • Spread’alpa CoC2 for creamy textures in combination with cheese or 100% vegetal.
  • Spread’alpa GNH3 for the combination of garlic and herbs for a light texture and very pronounced taste.
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Meat solutions

PREMIX range for the production or processing of meat products


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Vin’casing-VCA

Highly effective functional ingredient for deli meat production


A natural solution resulting from the mastery of the ALGINATES (brown algae extracts) technology, the vegetal casing – Vin’casing-VCA (Vegetal Casing Alternative) offers a great flexibility of use. It will perfectly adapt to your deli meat products such as fresh sausages coarse grains, smoked or cooked sausages, dry sausages.

Thanks to the technology developed for its synergistic formulation (hydrocolloids, proteins and fibers), the Vin’casing-VCA product will offer you a powerful and easy-to-use solution that will optimize your production costs.

Faced with the need to improve industrial yields, the use of Vin’casing-VCA will allow you to respond to the flexibility of your tools and thus be able to make preparations of plant origin, fish processing, meat-based deli meat, but also cheese-type or even sweet products.

The use on your production lines of Vin’casing-VCA will allow you to meet all the dietary requirements including halal and kosher requirements. In addition, the use of Vin’casing-VCA will allow you to fully comply with the vegetal character of the VEGAN certification.

We are at your disposal to conduct tests with the product Vin’casing-VCA, which will adapt and work with the main types of co-extrusion equipment.

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Vin'aroma - Vin'marinade range

Functional ingredients for powdered marinades to be rehydrated for all kinds of meat or fish preparations


Our range offers the following variations:

  • Provencal,
  • Mustard,
  • Shallot,
  • Pepper,
  • Tex mex,
  • Ginger-lemongrass…
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Sauces & dressing sauces

PREMIX solution for simple and qualitative cold or hot processing of sauces.


VINPAI leverages its expertise in functional ingredients to offer you a wide range of sauces and dressing sauces to serve the sectors of food service, catering…

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Vin’chup

High performance functional ingredient to produce ketchup

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Our Vin’Chup PREMIX allows you to easily prepare (without tomato paste) a ketchup with excellent organoleptic, 100% powder based.

Vin’chup variations

This PREMIX is available in Gourmet or Premium quality.

From the ketchup obtained, you can also prepare an excellent barbecue sauce by adding to Vin’chup our specific mix.

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Vin’béchamel

Performing functional ingredient for the production of a white sauce, like a bechamel sauce.


Our PREMIX Vin’béchamel allows you to prepare easily and very quickly, with a cold processing this kind of sauce.

The applications of Vin’béchamel

You will get with this solution a very qualitative sauce of which you can adjust consistency depending on the applications such as gratins, sauces or breaded products like kibble …

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Dressing sauces

Functional ingredients allowing the production of a very wide range of accompanying sauces for the Food Service, Catering …

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To facilitate and optimize the production of accompanying sauces, all you have to do is add to a mayonnaise base (premix vin’mayo gourmet) the specific premix of each sauce. For barbecue sauces, you will use a ketchup base (premix vin’chup gourmet).

The variations that we propose :

We offer you this type of sauces :

  • Béarnaise,
  • Pepper,
  • Steak onion,
  • Tartar, Algerian, Andalusian, Burger, Hannibal, Kebab, Pink burger, Samurai, American, French fries.

New Products

  • An authentic Kentuchy Barbecue Sauce
  • An authentic Red Pepper Sauce

These new sauces are produced simply with a water based cold processing.

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Vin’Toppiz

Functional ingredient to produce a pizza sauce.

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Our solution containing tomato and spices allows you to obtain a sauce with a texture perfectly suited to spreading on your pizza doughs.

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Vin’mayo gourmet SE

IngrHigh Performing functional ingredient for the production of a smooth and creamy mayonnaise.

With our PREMIX Vin’mayo gourmet SE, you will produce in 3 minutes a smooth and creamy mayonnaise.

Our PREMIX does not contain any egg, so it may be declared “vegan”.

Our PREMIX solutions allow the production of food preparation “mayonnaise sauce” with oil content between 15% and 45%.

The colour of the product can also be adapted according to markets and customer expectations.

A tailor-made taste

We can also offer, thanks to our range “Vin’aroma”, a variation of taste mustard, egg or egg-vinegar …

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Vin’mayo “African style”

High-performance functional ingredient for the manufacture of a firm and thick mayonnaise with subtle flavour of onion and lemon.


With our PREMIX Vin’mayo gourmet African style, you will produce in 3 minutes a firm and thick mayonnaise with a flavoring subtly dosed between onion and lemon.

Our PREMIX does not contain any egg, so it may be declared “vegan”.

Our PREMIX solutions allow the production of food preparation “mayonnaise sauce” with oil content between 15% and 45%.

 

The colour of the product can also be adapted according to markets and customer expectations.

A tailor-made taste

 

We can also offer, thanks to our range “Vin’aroma”, a variation of taste mustard, egg or egg-vinegar …

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Vin’mayo gourmet Premium

Performing functional ingredient for the production of a classic mayonnaise made from egg and oil.


With our PREMIX Vin’mayo gourmet Premium in powder form, you will produce in a few minutes a classic mayonnaise with an oil content  between 70 and 80%  resulting in a very nice firm texture and a genuine taste.

This premium PREMIX contains all the ingredients necessary for an optimized and regular production.

The colour of the product can also be adapted according to markets and customer expectations.

A tailor-made taste

We can also offer, thanks to our range “Vin’aroma”, a variation of taste mustard, egg or egg-vinegar …

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Vin’mayo gourmet E

Performance functional ingredient to produce a firm and thick mayonnaise.

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With our PREMIX Vin’mayo gourmet SE, you will produce in 3 minutes a smooth and creamy mayonnaise. With our premix Vin’mayo gourmet SE, you will produce in 3 minutes a smooth and creamy mayonnaise.

Our PREMIX does not contain any egg, so it may be declared “vegan”.

Our PREMIX solutions allow the production of food preparation “mayonnaise sauce” with oil content between 15% and 45%.

The colour of the product can also be adapted according to markets and customer expectations.

A tailor-made taste

We can also offer, thanks to our range “Vin’aroma”, a variation of taste mustard, egg or egg-vinegar …

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Vin’mayo gourmet EK

High-performance functional ingredient for the manufacture of a firm and thick mayonnaise incorporating mustard.


With our PREMIX Vin’mayo gourmet EK, you will produce in 3 minutes a smooth and creamy mayonnaise without adding mustard.

Our PREMIX does not contain any egg, so it may be declared “vegan”.

Our PREMIX solutions allow the production of food preparation “mayonnaise sauce” with oil content between 15% and 45%.

Variations of Vin’Mayo EK

Thanks to our PREMIX technology, we offer a range of ready-to-use solutions for manufacturers :

  1. Vin’mayo gourmet EK: standard
  2. Vin’mayo gourmet EK + B: coloured
  3. Vin’mayo gourmet EK + B + OF: coloured with egg aroma

The colour of the product can also be adapted according to markets and customer expectations.

A tailor-made taste

We can also offer, thanks to our range “Vin’aroma”, a variation of taste mustard, egg or egg-vinegar …

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Solutions for dairy products

Premix range for optimizing the production of dairy-type solutions


VINPAI has used its knowledge of functional ingredients to offer PREMIX products that make it easy to produce alternatives to dairy products and optimize their production.

In case of unavailability of milk or milk fat, our premix offer you alternative solutions with excellent organoleptic characteristics.

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Vin’oleo bakery

High performance functional ingredient for making pastry margarines.


Vin’oleo bakery is a PREMIX allowing you to produce in a few minutes a qualitative margarine for pastry professionals: stability, taste, texture have been optimized.

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Vin’sweet

Highly performing functional ingredient for the production of creamy desserts.


Vin’sweet is a PREMIX that allows you to make creamy desserts.

Vin’Sweet variations :

Vin’sweet is available in a neutral version to allow you to add the aroma of your choice thanks to our Vin’aroma range.

Depending on the economic constraints of your market you can opt for the standard version or the creamy one.

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Vin’Yo

Performing functional ingredient to produce dessert drinks.


Our Vin’yo PREMIX allows you to easily make a dessert to drink.

Vin’Yo variations :

Available in a neutral version, you can add the aroma of your choice thanks to our Vin’aroma range.

In order to adapt to your technical and economic constraints, Vin’yo exists in two versions:

  • Vin’yo PDL with milk powder
  • Vin’yo without milk powder
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Vin’oleo

Highly performing ingredient to produce margarines.

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Vin’oleo is a PREMIX allowing you to produce in a few minutes a qualitative margarine: stability, taste, texture, spreadability have been optimized.

This standard product is intended for direct consumption (spreadable) or for a use in cooking.

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Vin’ice

Highly performing functional ingredient for the manufacturing of ice cream.

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VINPAI has developed Vin’ice, a PREMIX for the easy manufacture of an optimized ice cream, without the need for additional step to obtain the desired consistency.

Vin’ice allows you to reduce the number of ingredients in your recipe and reduce the risk of weighing errors to obtain a very rich product and round in the palate.

Vin’Ice variations :

Thanks to our range of natural aromas, Vin’aroma, we can offer a wide range of tastes and flavours…

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Vin’cream

Effective functional ingredient for the production of a  vegetal fresh cream.

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VINPAI’s Vin’cream PREMIX allows you to produce a substitute of vegetal cream based on vegetal fat that can be used cold, to thicken sauces, or warm, in cooking.

Vin’cream variations :

Vin’cream is available in a standard version enriched with milk powder or vegan.

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Vin’fillin

Functional ingredient for the production of filling for pastry.


In addition to Vin’biscuit, VINPAI has developed a PREMIX to produce a stable forage for baking biscuit or cake.

Vin’fillin variations

We also offer a wide range of flavor thanks to the natural flavouring offered by our Vin’aroma range.

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Vin’atella

A high performance functional ingredient to produce a chocolate spread.


VINPAI has developed Vin’atella, a PREMIX for the production of chocolate spread with a very beautiful texture.

A tailor-made taste

We have done a special job on flavouring a complex of chocolate-hazelnut-vanilla aromas.

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Vin’patissière

Effective functional ingredient for to produce a cold pastry cream.


VINPAI has developed a PREMIX for the production of cold pastry cream to offer a very nice firm texture. Thanks to our technology it will be possible to adapt the recipes to the constraints of industrial production.

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Vin’chantilly

High performance functional ingredient for the production of a whipped cream.


VINPAI has developed a PREMIX for the production of a whipped cream with a volume of 300 times that of the committed base. You can get it using water but also dairy products such as a milk base.

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Pastry and Bakery solutions

Highly performing functional ingredients for bakery, biscuit and pastry applications.


Vinpai puts at your service its knowledge in functional ingredients with PREMIX to simplify the manufacture of yellow pastes, biscuit dough, filling and spread, but also cold pastry cream or whipped cream.

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Vin’biscuit

Functional ingredient for cookie dough production

Vin’biscuit

This PREMIX contains all ingredients (all-in-one) except for water and fat to easily produce biscuits.

Vin’biscuit Premium-Selecta

Vin’biscuit is also available in a Premium-Selecta variant that will adapt to an exploded version of your recipes while giving you stability and texture for your biscuits.

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Vin’cake

Functional ingredient for the production of yellow paste.


Vin’cake

Vinpai puts at your service its expertise of functional ingredients with a PREMIX, all in one, all ingredients but for water and fat, special yellow paste to produce cake, madeleines cake or pound cake.

Vin’cake Premium-Selecta

Vin’cake is also available in a version, Premium-Selecta that will fit an exploded version of your recipes while providing stability and texture for your cakes.

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Functional Ingredients

Range of functional solutions for the optimization of production in the food industry.


With years of experience in the formulation of PREMIX for the food industry, VINPAI has acquired knowledge of the functional characteristics of ingredients and offers you a range of compounds or technological ingredients.

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Native and / or modified starches

Personalized approach of the functionalities sought in the applications.


VINPAI controls the functionality of starches according to the botanical origin (potato, tapioca, rice, wheat, peas) and the type of modification (pre-gelatinization, partial hydrolysis …).

Modified tapioca starches

VINPAI offers a range of modified tapioca starches to meet your technological needs and adapted to your application.

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Vin’tex

Range of texturing and stabilizing solutions for the food industry.


With our experience in developing technological solutions for food preparation, we can offer a range of high performance texturizing and stabilizing solutions that will fit your needs.

This range includes:

  • Vin’tex&melt : solution for the processed cheese and analogue industry to obtain blocks with excellent slicing and melting characteristics.
  • Spread’alpa tex : a solution for the cream or spreads industry that makes it possible to obtain a homogeneous and stable texture.

From your specifications, we can develop a solution that will meet your needs.

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Vin’cheese powder

Gamme de solutions fromagères en poudre.

Vin’cheese powder is a natural cheese powder. The spraying process does not affect the organoleptic qualities of the cheese and more specifically its taste.

The Vin’cheese powder range includes:

  • Emmental
  • Bleu
  • Cheddar
  • Camembert
  • Mozzarella…

This range can be used in:

  • Snacks,
  • Sauces ,
  • Soups,
  • Ready-made food,
  • Processed cheeses and cheese solutions
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Vin’gel-stab

The art of thickening, gelifying and stabilizing.


In addition to its PREMIX range, VINPAI provides its customers with functional ingredients derived from its formulations to thicken, gel and stabilize any form of food preparation.

Based on your specifications and a product description, VINPAI now offers a wide range of solutions that meet your technical and organoleptic requirements.

  • Vin’stab: stabilizers of vegetable origin coming from algae or algae extracts and more generally from the hydrocolloid family.
  • Vin’gel: thicken or gelify for a cold or hot manufacturing process

If necessary, we will develop a customized formulation to be able to best meet your needs.

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Aromatic solutions

The Vin’aroma range includes sweet and savoury natural flavours that can be incorporated into our premixes or sold separately.


Highly concentrated, in the form of powder or liquid they will sign your products with a typical and unique note.

Our aromatician, expert in culinary flavour, is at your service to develop an aromatic note adapted to your market, your product, your process and your economic constraints.

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Vin'aroma - savoury range

Range of savory natural flavors for sauces, ready meals, soups …


Our Vin’aroma range includes the following variations:

  • Meat flavors : beef, lamb, pork, veal, chicken
  • Sea flavors : salmon, crab, shrimp, lobster, tuna, mussel
  • Vegetable flavors : onion, leek, tomato, pepper, celery, mushroom, morel, truffles
  • Aromatic herbs flavors : thyme, bay leaf, parsley, chives, garlic, basil, rosemary
  • Cheese flavors : goat cheese, camembert cheese, blue cheese, emmental, edam, gouda, mozzarella, parmesan cheese
  • Culinary flavors such as grilled, roasted, smoked etc…
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Vin'aroma - sweet range

Range of sweet natural flavours for application in pastry, biscuits, desserts and confectionery.


Our range offers among others, the following variations:

  • Fruity flavours: strawberry, raspberry, apricot, banana, pear, pineapple, orange, lemon etc …
  • Gourmet flavours: chocolate, coffee, caramel, salted butter caramel, almond, coconut, vanilla …
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Vin’aroma - Vin’mixépices

This range offers original and classic mixtures of spices and aromas.


Our range offers the following variations:

  • Mix cajun, mexican, fajitas, tex mex, barbecue …
  • Gravy stock with veal, lamb, beef flavors
  • Fumet of fish and shellfish
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