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.

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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