At stand 41F66, the company will present nut profiles including pistachio, hazelnut, peanut, coconut and pecan, alongside its PROVASENS® sensory analysis service.
Supporting reformulation
With nut prices experiencing significant volatility in recent years, PROVA says its extracts and flavours can provide alternatives that reduce manufacturers’ reliance on costly or less readily available raw materials.
The ingredients are suitable for applications including plant-based drinks, protein shakes, coffee beverages, protein bars, muesli, desserts, bakery fillings, sweet spreads and confectionery. They can also help mask off-notes associated with plant proteins and other functional ingredients.
Nut profiles can be used to maintain sensory character when more expensive ingredients are reduced. Peanut, for example, provides salty and roasted notes, while hazelnut ranges from intensely roasted to creamy. Pecan offers maple and caramel-like characteristics that pair with vanilla and chocolate, while pistachio profiles range from fresh and green to roasted and full-bodied.
Coconut is another focus, with creamy profiles designed for use alongside vanilla, chocolate and caramel. PROVA says coconut can also help soften the bitter or astringent notes associated with matcha and provide richness in plant-based products.
Sensory analysis
PROVA will also highlight PROVASENS®, its in-house sensory analysis department, which helps customers characterise and compare flavour profiles, assess consumer preferences and evaluate how products are perceived.
The company’s Chef of the Atelier PROVA, Christophe Vicente, will host the ‘Comptoir Gourmand’, featuring food and beverage concepts demonstrating applications for PROVA’s flavour portfolio.
PROVA will exhibit at Fi Europe 2026 at stand 41F66.
