Unigrà at Food Revolution 2026: circular economy as strategy
Unigrà took the stage at Food Revolution 2026, the international conference dedicated to innovation and sustainability in the agri-food system. In Venice-Mestre, on 12 May, Elisa Chirato, from Unigrà’s Sustainability Department, provided an overview of the company’s sustainability journey.On the deforestation front, Unigrà is implementing an action plan. “Deforestation has a deep impact on the climate, biodiversity and the socio-economic stability of the planet,” explained Elisa Chirato during her presentation. “We are aware of this, and for the palm oil supply chain, we are improving our raw material management system, which aims to ensure deforestation-free products”. Emissions were also a central theme. “What cannot be measured cannot be improved”, Chirato underlined, explaining that, after calculating its emissions in accordance with the GHG Protocol criteria, Unigrà found that approximately 80% of its impacts are linked to the raw material supply chain. Closing her presentation, Elisa Chirato outlined Unigrà’s upcoming biomethane plant, stating that in this way the company “aims to reduce its fossil methane consumption by at least 30%”. The plant will convert production residues into biomethane for self-consumption, an example of how the circular economy at Unigrà is not merely a statement of intent, but a strategy already in motion.
At the CNR in Bologna: magnetic resonance applied to food fats
Magnetic Resonance is most commonly associated with medical applications, but this technology has potential across a wide range of industrial fields. This was the focus of the Study Day “Practical Applications of Magnetic Resonance in Industry“, organised on May 14th at the CNR in Bologna by GIDRM ( The Italian Magnetic Resonance Discussion Group ), in collaboration with the Italian Chemical Society.Unigrà was represented by Filippo Vacchi, Technologist R&D Margarines, Shortenings and Spreads, whose presentation addressed the use of NMR for the characterisation of food fat phases and the evaluation of solid content. “This technology has cross-cutting applications across almost all the product categories we work with”, explains Filippo Vacchi. “Unigrà presented the margarine case study, where a change in the formulation of the fat phase, and therefore in the SFC (Solid Fat Content) profile, leads to different characteristics and applications in the finished product”.
The event provided an opportunity to engage with experts from other industrial fields and exchange ideas and innovative approaches. A conference that reaffirms Unigrà’s commitment to applying scientific research to industrial production.