The Voice of Experts

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They are responsible for extracting vanilla, responsible for sensory evaluations, laboratory manager, flavourist or pastry chef at PROVA... and they all have a story to tell. Focus on the words of our experts.

PROVA, pioneering the creation of organic flavourings

Denis Breisacher, Sales Engineer responsible for the organic portfolio

We were the first company to offer organically certified vanilla extracts back in the 1990s. This product offering was gradually extended to the rest of our portfolio, so that today we are able to offer all our specialities in organic versions. At the same time, and still in line with our sales strategy, since 2009 we have been developing flavourings made using Fair Trade products.

The advantages of this approach are that farmers are guaranteed a better income and our customers benefit from greater transparency. Accordingly, an organisational structure has been put in place to ensure compliance of our production methods with organic and Fair Trade regulations, giving a guarantee of 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 positioning, at the crossroads of tradition and innovation.

Flavourists and application engineers, an harmonious duet

Fabienne Clément, Flavour Creation Lab Manager

Flavourings 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 flavouring. This is why the flavourist/application engineer partnership is so important: the flavourist needs the applications engineer to validate the aromatic performance of their creation. Application engineers, for their part, need flavourists to rebalance the formula of a flavouring when applied in a specific environment since the magic of a flavouring is that it will not work in the same way in every environment. In practice, a flavouring applied to a cake, chocolate, sweet or even an ice cream can offer different organoleptic characteristics.

Flavours language

Élodie Giret, Evaluation Board & Sensory Analysis Manager

There is not one standard vanilla, hazelnut or coffee flavouring, but rather a broad palette of flavouring nuances. To the sense of smell, brown flavourings resemble a broad fresco covering many of the scents of the natural world: woody or sulfuraceous, fruity or honey, rummy or almondy, animalic or earthy. Analysing and defining the flavour profile of a food product or flavouring involves know-how that we wish to share with our clients. It has to be said that the more tastings we do, the more our sensory perception improves.

And as the world of flavourings is complex, we have created a tool that enables us to share the subtleties of our brown flavourings with our clients. We have identified the simplest and most practical way of communicating with our clients, devising a set vocabulary tailored to our flavouring universe and made up of our different descriptors grouped into major families (vanilla, cocoa, coffee, etc.).

Enhancing flavour

Christophe Vicente Astry, Chef and Application Engineer in the flavour creation laboratory

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

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

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