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ARTICLES

Protecting Cocoa Farming and Madagascar’s Vanilla Production

Barry Callebaut and Prova to launch joint project empowering vanilla farmers

October 7, 2016

Barry Callebaut will apply its long-standing cocoa expertise in association with Prova’s local vanilla know-how, creating synergies on the ground for the benefit of the local vanilla farmers.

Prova: Sweet Brown Flavors

Prova enhances sweet brown flavors work for US customers

October 5, 2016

Bill Graham, vice president, sales, North America, notes that PROVA is reorganizing its application laboratory in Paris, France, and developing a “Creative Workshop” program that also will enhance sweet brown flavors applications work in the United States.

PROVA: Routes of Taste

PROVA uses Food Ingredients Europe to showcase flavors that fit a world of tastes

December 17, 2015

A worldwide leader in conceiving and manufacturing vanilla, cocoa, coffee and sweet brown extracts and flavors for the sweet food industry, PROVA is present in more than 60 countries across five continents.

PROVA Names New Food Technologist

Brian Wilson will be responsible for providing technical support to sales staff

December 10, 2015

Bill Graham, Vice President, Sales North America, PROVA Inc., announced that Brian Wilson has joined PROVA as a food technologist.

Sweet Brown Flavors

A leader in the manufacturing of vanilla, cocoa and coffee extracts and flavors for the food industry, Prova brings together the two major aspects of the flavoring profession

March 2, 2015

A leader in the manufacturing of vanilla, cocoa and coffee extracts and flavors for the food industry, Prova brings together the two major aspects of the flavoring profession: it retains full control over both the processing of raw materials and the creation of flavoring compositions.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.