Cheeses 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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Our range of VIN’IRIT premixes has been developed to provide our customers with the best of our technology.

Easy to use for the production of spreadable cheese, our range VIN’IRIT is ideal for the packing in triangle portions, food trays or even pods.

Vin’irit variations

The Vin’irit comes in a Gourmet version: a 100% dairy recipe for a processed cheese denomination.

A Premium version: great value for money for a highly efficient product.

The Eco version: perfect for triangle packaging.

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


Our PREMIX Parmes’alpa 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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Sauces & dressing 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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Sauces & dressing 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 “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 Performing functional ingredient for the production of a classic mayonnaise made from egg and oil.

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With our PREMIX Vin’mayo Gourmet 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 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 Eco Performance functional ingredient to produce a firm and thick mayonnaise.

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With our PREMIX Vin’mayo Eco, 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 Premium High-performance functional ingredient for the manufacture of a firm and thick mayonnaise incorporating mustard.


With our PREMIX Vin’mayo Premium, 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 Premium

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

  1. Vin’mayo Premium EK: standard
  2. Vin’mayo Premium EK + B: coloured
  3. Vin’mayo Premium 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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Vin'french fries Functional ingredient for french fries production.

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With our know-how, we have developped a functional solution for the industrial production of french fries.

Our premix VIN’FRENCH FRIES allow you to obtain an end product close to a ‘natural’ french fries thanks to its good potatoe taste.

Our VIN’FRENCH FRIES ingredient is ideal along with our mayonnaises and dressing sauces.

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Biscuits & cakes 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

Vin’biscuit is also available in a Premium 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.

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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

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

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Vin'waffle & Crepes Functional ingredient for waffle and crepes dough.

Thanks to VINPAI’s technology and know-how, we have developed two premix formulas for the production of waffles and crepes.
With these ingredients, the end products can be packed into individual sachets or pakcs.

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Dairy alternatives 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.

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

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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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Fillings

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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’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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Meat applications 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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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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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.


As a renowned expert in the food industry for using starches, VINPAI combines their different functions according to the origin (potato, tapioca, rice, wheat, pea) and/or possible modifications.

Rice starch: waxy rice, native rice starch

Modified tapioca starch: different categories (E1404, E1450, E1420) according to their applications (sauces, cheeses, milk)

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Vin’tex & melt A universal formulation solution – Potato modified starch


We have developed Vin’tex & melt as a true formulation tool for food industrials working in different areas such as processed spreadable or block cheeses, for grated or sliced cheeses. It is also used for the production of cream desserts and/or savoury creams, for the making of solutions like mozzarella combined with curd cheese or only by adding dairy proteins.

Easy to use and very efficient for your formulations, Vin’tex & melt offers a good price-quality ratio for the end product.

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Vin’cheese powder Range of cheese powder solutions.

We have developed a functional ingredient offer and provide you cheese powders from natural transformed cheeses. These solutions from our range Vin’cheese powder bring organoleptic qualities comparable to a native cheese.

The Vin’cheese powder range contains different cheese powders:

  • Emmental, gouda, edam
  • Bleu, Roquefort, goat cheese
  • Cheddar
  • Camembert / brie
  •  Fromage frais, mascarpone
  • Mozzarella
  • This range can be used in:

  • Crisps and extruded snacks
  • Crackers
  • Sauces
  • Soups
  • Ready-meals
  • Processed cheeses and cheese solutions
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    Algal solutions for texturing Range Cimagel.

    With the range Cimagel, VINPAI offers solutions for setting agents and stabilizers premixes which are certified Algae-origin.

    These ingrédients are used for the making of desserts, dairy products (creams and cheeses), sauces, meats (sausages, terrines). With its technological innovation, the range Cimagel is also suited for products made for high-protein and low-calorie diets.

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    Salt reduction solutions Salt is the major vehicle for sodium which has a key role in osmotic balance regulation, nerve impulse transmission, intestinal absorption of some nutrients. Three quarters of the sodium ingested comes from processed food. VINPAI has developed its range V-SALT in order to offer salt solutions reduced in sodium to industrials of every food sector. […]

    Salt is the major vehicle for sodium which has a key role in osmotic balance regulation, nerve impulse transmission, intestinal absorption of some nutrients.
    Three quarters of the sodium ingested comes from processed food.

    VINPAI has developed its range V-SALT in order to offer salt solutions reduced in sodium to industrials of every food sector.
    These tailor made solutions are adapted to their objectives and product characteristics.

    We offer 4 substitutes:

  • A salt with 74% of sodium (PXK006) ideal for meat or fish preparations.
  • A solution with 50% of sodium (PXK002) for bakery and pastry applications.
  • A salt with 20% of sodium (PXK003) for every use, without taste loss.
  • And a subsitutes without any percentage of sodium (PXK005) ideal for bakery and apstry.
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