Plant-Based Fats in the Food Industry: Unigrà's Custom-Tailored Solutions

Anticipating market needs and delivering targeted solutions have always been Unigrà’s top priorities. Thanks to its expertise, curiosity, and use of advanced technologies, the company today stands as a leader in the plant-based oils and fats sector.

Our Know-How

With nearly 50 years of experience in refining and processing oils and fats, the company has built specific, consolidated expertise in handling various types of plant-based matrices. At the core of the company is its refinery: every day, large volumes of oils and fats from diverse botanical origins are transformed, with rigorous control of raw materials and direct monitoring of processing operations. Linking the refinery to production departments ensures high quality standards and a range of specialized, high-performance products.

Our Solutions

Unigrà has developed various product lines for specific applications in the food, cosmetic, and pharmaceutical sectors, offering a wide variety of high-performance plant-based fats. These innovative and versatile solutions are developed and customized in close collaboration with our R&D technical team and the customer, to meet the most stringent requirements in terms of performance, quality, and regulatory compliance.

The UNIGRIN Line

Our Unigrin line includes fats for spreads, praline fillings, and plant-based alternatives to cocoa butter for chocolate and compound chocolate production. A comprehensive product line designed to meet a variety of needs: structure and specifications can also be developed in close collaboration with the client.

The Unigrin line offers the following solutions:

UNIGRIN S

Cocoa Butter Substitute: palm-based lauric fats that fully replace cocoa butter and are partially compatible with it. These fats deliver high performance and ease of processing, as they require no tempering.

Cocoa Butter Substitute Palm-free: lauric-based fats incorporating cocoa butter or other tropical fats that, thanks to their processing, require no tempering. Both are used in compound and UHT non-dairy toppings production.

UNIGRIN E

Cocoa Butter Equivalent: fats analogous to cocoa butter in composition and organoleptic characteristics, fully compatible with it. In Europe, they can be used in chocolate up to 5% and are found in higher amounts in super compound products, where they can fully replace cocoa butter. Tempering is required.

UNIGRIN C

Unigrin C: a cutting-edge line of fats for spreads and fillings, designed to ensure perfect creaminess and prevent oil separation, even in the presence of hazelnut paste or other tree nut pastes. Available in multiple variants, including palm-free options developed by our technicians to guarantee the same structure and palatability.

UNIGRIN F

Unigrin F: includes fats specifically for fillings in hollow bodies, pralines, and tablets. They ensure optimal crystallization and a melt-in-the-mouth texture, while limiting oil migration. They offer high performance tailored to the application and are also available in palm-free variants, to address different market needs.

Discover More

→ Explore on our website the full range of Unigrà Fats, specifically formulated for the food, cosmetics and pharmaceutical sectors, and discover the Unigrin line.

→ Contact us for more information or customized requests: we deliver the solution you’re seeking.