PROVA Launches Natural Vanillin Alternative

02 May 2017 --- PROVA Inc., has announced the launch of NATURAL PROVANIL-US7, a technological, economical and consumer-preferred alternative to natural vanillin which was specially designed for high-fat systems and products undergoing high baking temperatures.

Bill Graham, Vice President Sales North America at PROVA said that the use level of NATURAL PROVANIL-US7 is the same – or even lower – than that of natural vanillin. He added: “Hand-in-hand with this cost-in-use advantage, there are strong technical benefits. The finer crystals that comprise NATURAL PROVANIL-US7 allow for a higher degree of dispersion, without pre-dilution, resulting in a better flavoring yield while improving fat solubility and contributing to better heat resistance.” Graham also noted that NATURAL PROVANIL-US7 meets manufacturer and consumer demand for clean labels and natural ingredients.

“Our technical team has brought together technology and affordability in NATURAL PROVANIL-US7, making it the ideal natural vanillin alternative for chocolate, compound coating, bakery, biscuit dough, fat fillings, cereals and other applications,” said Graham. He emphasized that the PROVANIL brand has been proven effective in the marketplace, with decades of use in commercialized products worldwide.

Graham encouraged sample requests and noted that customers can experience the benefits of NATURAL PROVANIL-US7 for themselves, with technical support. “Our customers have the assurance that a member of PROVA’s technical team will be available to work side-by-side with them in developing formulations that feature NATURAL PROVANIL-US7 as a natural vanillin alternative."

In an interview, Graham tells FoodIngredientsFirst: “PROVANIL has been a standard product for Prova for many years. The original product gives the advantages of heat stability and better solubility etc. However, in the US there was an obvious need for a natural version of that.” “So we were able to use natural vanillin and make a natural product and be able to offer a natural a product. But in some places considering the price of vanilla these days, people who don’t necessarily need to have vanilla on the label could use this as a replacement or as a fortifier on products where you are not calling it ‘vanilla,’ but you need vanilla in there or a natural flavor with vanilla characteristics. It meets those criteria.”

The product is particularly suitable for bakery, confectionery and extrusion type products. “In general, we have put together vanilla alternatives as best we can, as we feel that we can simulate extracts to reduce costs.” “The problem right now is that the market is so unstable and the outlook is concerning. Right now 2018 doesn’t look like it is going to be any more optimistic. We are working with our customers as closely as possible to partner with them and come up with different ways for everyone. We need to work together as there is a limited amount of vanilla out there and a great demand for it. The question is, what can you do as a partner with your customers?”

By Robin Wyers

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