Flavour specialist PROVA will showcase its portfolio of nut extracts and flavours at Fi Europe 2026, highlighting how snack manufacturers can maintain indulgent taste profiles despite fluctuating raw material prices and supply chain challenges.
At stand 41F66, the company will present pistachio, hazelnut, peanut, pecan and coconut profiles designed to support reformulation across protein bars, muesli mixes and functional snacks. The solutions aim to help manufacturers reduce dependency on volatile raw materials while maintaining consistent flavour characteristics.
Addressing Ingredient Costs and Availability
With nut prices experiencing significant fluctuations, PROVA says its extracts and flavours provide greater flexibility when developing new recipes or adapting existing products.
Its portfolio includes roasted peanut flavours, creamy hazelnut profiles and pecan notes combining maple and caramel characteristics. Pistachio flavours range from fresh, green and almond-like to roasted and full-bodied, while coconut offers richness that complements chocolate, vanilla and emerging Asian flavour combinations.
The company will also highlight PROVASENS®, its dedicated sensory analysis department, which helps manufacturers characterise flavour profiles, understand consumer preferences and assess how products are perceived.
These capabilities allow snack producers to explore alternative formulations while protecting the sensory qualities consumers expect.
Enhancing Functional Snack Formulations
Alongside ingredient availability, PROVA is addressing the challenges associated with protein-enriched and plant-based snacks.
Plant proteins and functional ingredients can introduce bitter or undesirable off-notes, potentially affecting consumer acceptance. PROVA says its nut flavour systems can help mask these characteristics while enhancing indulgence in protein bars and other functional products.
At Fi Europe, visitors can explore applications developed by Christophe Vicente, Chef of Atelier PROVA, at the company’s Comptoir Gourmand demonstration area.
PROVA’s specialists will also discuss tailor-made flavour development and how sensory analysis can support manufacturers seeking to balance nutritional benefits, flavour quality and production costs.
