At Fi Europe 2026, PROVA will showcase 80 years of flavor expertise, sensory science and application know-how designed to help customers address ingredient sourcing, reformulation and innovation challenges. Raw material shortages, price fluctuations and supply chain uncertainty are reshaping the food industry like never before, which means manufacturers need new ways to ensure taste, quality and consistency for an optimal flavor experience.
To help manufacturers maintain assured sensory excellence in the wake of market volatility, PROVA offers a range of authentic nut flavors and extracts. At its stand, visitors can enjoy the intense, aromatic and full-bodied indulgence of pistachio, hazelnut, peanut, coconut and pecan, and also learn more about PROVASENS – the company’s in-house dedicated sensory analysis department, helping them characterize and compare flavor profiles, understand consumer preferences and assess how flavors and products are perceived. It is an important part of how PROVA translates sensory insights into better, more relevant flavor solutions for customers.
Tailor-made solutions
As almost every type of nut has experienced significant price swings in recent years, PROVA’s extracts and flavors can help reduce manufacturers’ dependency on raw materials by creating tailor-made, alternative solutions. They are particularly well-suited to plant-based drinks, protein shakes, coffee beverages, protein bars, muesli mixes, desserts, bakery fillings, sweet spreads and confectionery and support a luxurious taste sensation. They can also help mask the off-notes often associated with plant-based proteins.
Cost-effective and readily available
From pistachio, peanut and hazelnut, to pecan and coconut, PROVA’s nut profiles help manufacturers address cost, availability and reformulation challenges while delivering authentic and indulgent taste experiences. Nutty notes can also help plug the sensory gap caused by a reduction in use of other costly raw materials.
They are a perfect inclusion for functional products too, which have huge consumer appeal – but only if they taste good. When active ingredients or plant proteins are involved, nut profiles are an ideal choice, as they help mask off-notes and lift the entire sensory profile. Peanut brings a salty, roasted character, for example, while hazelnut promises a range of flavor sensations, from intensely roasted to fine and creamy. Pecan has a maple, caramel-like note that pairs particularly well with vanilla and chocolate, and pistachio flavors range from fresh and green, almondy and mild, to roasted and full-bodied.
Creamy coconut notes are also in high demand and add a distinctive flavor profile for food and drink products. They work in perfect harmony with vanilla, chocolate and caramel, as well as the trending Asian profiles that are currently driving product innovation. A coconut flavor softens the astringent, often bitter notes associated with matcha green tea powder. In plant-based applications, it feels rich and indulgent, and provides a unique signature taste.
Photo: PROVA
