New Prova Paris Lab to Create Innovative Flavor Collections
03 Oct 2016 --- A new research and development initiative from Prova promises major innovations to come out of the lab with at least two new flavor collections each year. The experts in sweet brown flavorings has announced that the forthcoming reorganization of its application laboratory in Paris will feature a “Creative Workshop” to work on new applications. The new workshop will analyze and get ahead of trends and will target applications for the US market.
“The ‘Creative Workshop’ concept is essentially an R&D initiative that will demonstrate an even more creative and innovative image of PROVA. It will maximize the expertise of our pastry chef, Christophe Vicente, who brings exemplary professional know-how to our global customers who are looking to launch more sophisticated and more attractive chocolate and biscuit products,” says vice president of sales in North America, Bill Graham.
“The ‘Creative Workshop’ takes a proactive approach in monitoring and anticipating trends, working in concert with PROVA’s global marketing experts and subsequently offering their insights to our sales team. We anticipate that our findings will lead to the design of two new flavor collections each year, one in Spring-Summer and another in Fall-Winter.”
As part of the reorganization Marie Le Beller will return to France to resume her role as application laboratory manager, working with chef Christophe Vicente and food technologist Brian Wilson in the Danvers, MA application lab to develop the new concepts.
“Since Marie has previously worked here in the U.S. with PROVA’s flavor team in Danvers, she understands the US market. Our new ‘Creative Workshop’ will allow Brian to collaborate with Marie and Christophe, and other PROVA applications specialists around the world, to form a global applications team that is focused on developing high-end, creative ways to feature sweet brown flavors,” adds Graham.
The Creative Workshop expansion comes shortly after premium manufacturers of vanilla, Prova joined forced with cocoa and chocolate producer Barry Callebaut to launch a novel project in Madagascar to create a sustainable cocoa and vanilla partnership.
by Gaynor Selby
