MEET THE FLAVOR EXPERTS

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These PROVA team members can tell you a lot about the way we work.

PIONEERING ORGANIC EXTRACTS

MEET DENIS BREISACHER: SALES ENGINEER; ORGANIC PORTFOLIO

“PROVA was the first company to offer organically certified vanilla extracts back in the 90s. This organic product offering was gradually extended to the rest of our extract and flavor portfolio, so that today we are able to offer all organic versions in all of our ranges. And since 2009, and still in line with our sales strategy, we have developed flavors made using Fair Trade products.

The bottom line is that farmers are guaranteed a better income and our customers benefit from greater transparency. Accordingly, an organizational structure has been put in place to ensure compliance of our production methods with organic and Fair Trade regulations, guaranteeing impeccable quality: suppliers and raw materials are selected according to rigorous criteria, highly regulated production processes, and close monitoring of quality.

This expertise constitutes an undeniable asset and is a way of remaining faithful to our place in the industry — at the crossroads of tradition and innovation.”

FLAVORISTS AND APPLICATIONS ENGINEERS, A PERFECT TEAM

MEET FABIENNE CLÉMENT: FLAVOR CREATION LAB MANAGER

“Flavors are living matter and react with the medium in which they are applied. A different type of fat, a change in sugar content or a specific thermal treatment are all parameters that can affect the final taste of a flavor This is why the Flavorist/Application Engineer partnership is so important: the Flavorist needs the Application Engineer to validate the aromatic performance of their creation. Application Engineers, on the other hand, need Flavorists to rebalance the formula of a flavor when applied in a specific environment since the flavor’s magic is that it will not work in the same way in every environment. In practice, a flavor applied to a cake, a chocolate, a candy treat or even an ice cream can offer different organoleptic characteristics.”

FLAVOR LANGUAGE

MEET ÉLODIE GIRET: EVALUATION BOARD & SENSORY ANALYSIS MANAGER

“There is not one standard vanilla, hazelnut or coffee flavor but rather a broad palette of flavor nuances. To the sense of smell, brown flavors resemble a broad fresco covering many of the scents of the natural world: woody or sulfureous, fruity or honey, rummy or almond-y, animalic or earthy. Analyzing and defining the flavor profile of a food product or flavor involves knowledge that we enjoy sharing with our clients. It must be said that the more tastings we do, the more our sensory perception improves.

The world of flavors is complex. PROVA has created a tool that enables us to share the subtleties of our sweet, brown flavors with our clients. We have identified the simplest and most practical way to communicate with our clients through a set vocabulary tailored to our flavor universe and comprised of our different descriptors grouped into major families (vanilla, cocoa, coffee, etc.).”

ENHANCING FLAVOR

MEET CHRISTOPHE VICENTE ASTRY: CHEF & APPLICATION ENGINEER; FLAVOR CREATION LAB

“The process of blending an extract for use in a pre-determined application is a science full of mystery. There is a plethora of rules, usages and expert recipes requiring particular attention to ensure respect for aromas, bouquets and flavor combinations. For these reasons, PROVA deploys various extraction technologies in the upstream phase, to produce bespoke extracts tailored specifically to the application for which they are designed.

When applied, the flavors take on different highlights, depending on their interaction with other ingredients in the application. In a well-managed end product, the aromas deepen and become more intense; the nuances can be detected in the flavor due to fuller, more developed notes.