MEET THE FLAVOR EXPERTS

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

Pam deVries

MEET PAM DEVRIES: General Manager, Prova North America

PROVA specializes in sweet brown extracts and flavors. For 75 years, Prova is a global leader in the manufacturing of vanilla, cocoa and coffee extracts and flavors for the food industry.

Founded in 1946, PROVA is first and foremost the story of a family business that, thanks to the passion and expertise of its teams, continues to enhance the profile of its unique positioning as the “expert in sweet brown extracts and flavors” within the food industry. Vanilla, Cocoa, Coffee and a large palette of Gourmet notes are our standard-bearers.

As General Manager of Prova North America, my goal for Prova US in the 2020’s is to enhance our ability to service our customers, to collaborate with our customers and partners – to create mutual business opportunities for success.

“SAVOIR EXTRAIRE L’ESSENTIEL” or “Experts in Extracting the Essence”. We like to think that we at Prova are experts achieving a level of excellence in all that is important. More than a slogan, it’s a desire to reveal the core of our efforts, extracting what is the purest and the noblest, the essence of taste.

ANNE VLAHOS

MEET ANNE VLAHOS: VICE PRESIDENT, SALES

“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.”

JULIA DECRUZ

MEET JULIA DECRUZ: DIRECTOR, R&D

“Prova’s deep expertise in vanilla, cocoa, and coffee extracts and sweet brown flavors allows us to provide an exceptional taste experience that consumers seek and enjoy. Our US R&D Applications Lab maintains a dynamic structure, enabling us to be flexible and nimble in creating applications that feature Prova’s flavors. We guide our customers to flavor profiles that best meet their product development and innovation objectives. We apply our expertise to the subtlety and complexity of flavor application to achieve their desired outcome. This partnership enables us to build sustainable and mutually profitable relationships.

In Prova’s US Applications team, it is our joy and our passion to innovate with our strong portfolio of “sweet brown extracts and flavors”, co-partnering with our customers to find the right flavor balance, delighting the consumer.

We hope to have this opportunity to innovate with you soon!”

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.”