Company insight
A customised range of cocoa flavours
Cocoa has been enjoyed round the world for centuries, yet in food manufacturing and production, achieving the desired chocolate flavour is not always straightforward. For over three decades, PROVA’s team of scientists have developed an extensive range of cocoa extracts and flavours that overcome the technical challenges to adapt to all applications and constraints within the industry.
in cocoa. The company offers a wide range of cocoa extracts and natural cocoa including organic, fair trade and Rainforest Alliance versions. Its extracts are available in liquid or powder form. Cocoa extract profiles offer an authentic and powerful taste, allowing the percentage of cocoa powder in food recipes to be reduced for a unique flavour signature.
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“For example, they can reinforce the roasted profile of cocoa, move towards a more indulgent profile with powdery notes or a dark chocolate profile,” explains Marie Le Beller, product manager at PROVA.
These cocoa extracts can be adapted to meet the requirement of many segments, such as the biscuit industry, where they: ■ Improve the texture of the biscuit by reducing the amount of cocoa powder required.
■ Avoid burning the cocoa powder during intense heat treatment, thanks to the excellent heat resistance of cocoa extracts.
■ Reinforce the taste of cocoa or chocolate and can bring a “signature” note, such as light caramel.
For use in baking: It improves the texture of the cookie, prevents cocoa powder from burning, enhances the taste of cocoa or chocolate and adds a “signature” note.
For dairy or plant-based diets: It limits the sedimentation of the cocoa powder, improves the mouthfeel, typifies and reinforces the taste of cocoa or chocolate.
Ingredients Insight /
www.ingredients-insight.com
ith a historical speciality in vanilla, PROVA is also known for its strong expertise
For beverages and syrups: It solves the insolubility of cocoa powder to create a clear beverage, with various profiles (brownie, milk chocolate, chocolate- caramel) and no sedimentation.
Ambition for sustainable cocoa PROVA’s organic cocoa comes from various origins, from the Dominican Republic, Tanzania, to Peru and further afield. These are then blended according
“The formulation of cocoa or chocolate flavours is not simple, but thanks to PROVA’s cocoa extracts, the team of flavourists is able to develop chocolate and cocoa flavour references that are recognised in the food industry.”
Cécile Corai All in the flavour
Cécile Corai, flavourist at PROVA, explains that: “The formulation of cocoa or chocolate flavours is not simple, but thanks to PROVA’s cocoa extracts, the team of flavourists is able to develop chocolate and cocoa flavour references that are recognised in the food industry.” More than 600 different aromatic molecules have been identified in a cocoa powder – though it is understood that it is not possible to use all of them to reproduce the taste of cocoa, especially since they have not all been synthesised by the chemical industry. Thus, the addition of a natural cocoa extract can bring an aromatic complexity to the flavour. The majority of PROVA’s flavours contain a part of extract on which the company adds aromatic substances to type the profile around notes. This means the flavour can be adjusted to the customer’s preference, whether that is more dark chocolate, milk, caramel, hazelnut and many more.
to the supplier’s know-how, depending on the extracts or the flavours. PROVA’s ambition is to increase its volume of sustainable cocoa in the coming years. “We would like to be able to transpose our commitments in the vanilla sector to our cocoa sourcing. We have already carried out an initial assessment of all our cocoa suppliers in order to identify opportunities to develop joint sustainable sourcing projects. Thanks to this exercise, we will define our roadmap in order to progressively increase our volumes of sustainable cocoa”, explains Juan Felipe Rivera, CSR project manager. To find the right cocoa extract for a project, PROVA also offers customised solutions for all market segments. The company is committed to supporting formulators in all their creations, thanks to PROVA’S teams of flavourists and sensory analysis experts. It is ready to work with you on your next project. ●
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