Prova - Exellence in Extracts - 2

the company expanded its infrastructure to five
continents.

LET ME COUNT THE WAYS
*

Chocolate rings up annual sales of
$21 billion in the U.S.

*

Household penetration for everyday
chocolate is 91% and even higher when
seasonal chocolates are added to the mix.

*

7 in 10 consumers eat chocolate every day.

*

83% of consumers believe that chocolate
can be part of a healthy, balanced lifestyle.

*

52% of new sweet food products were
flavored with cocoa or chocolate between
2015 and 2019 worldwide.

*Sources: National Confectioners Association, 2019
chocolate report; Innova Market Insights

LEGACY OF LEADERSHIP

Shortly after the Second World War, in a small
workshop in France, two business partners perfected
a unique extraction process that they had started
years before. Combining their entrepreneurial spirit,
chemistry know-how and appreciation of fine flavor,
Marcel Acat and Hugo Oller officially founded
PROVA in 1946.
Over the next several decades, PROVA became
a global leader in the extraction of vanilla, cocoa
and coffee. Continually honing its knowledge of
raw materials and guided by Acat's son, Daniel,

In the mid-1980s, PROVA began exploring
the nuances of chocolate and expanded its line of
extracts and flavors. PROVA introduced an organic
certified range in 1996 and invested in a new cocoa
extraction line in 2012.
Today, led by third-generation President-CEO
Muriel Acat-Vergnet, PROVA continues to
innovate with new production units and a growing
portfolio of sweet brown flavorings. In addition to
the corporate offices, manufacturing and labs within
France, PROVA operates innovation labs and sales
offices in Asia, North and South America and
South Africa. PROVA produces vanilla, cocoa
and coffee extracts offered in organic certified,
Fair Trade and sustainable options. PROVA also
creates and produces an array of sweet brown
flavors in liquid and powder forms.

FORMULA FOR
CHOCOLATE SUCCESS

Just as a love of chocolate flavor has no boundaries,
neither do the possibilities for providing it. Food
and beverage companies can use versatile cocoa
extracts and flavors in a wide range of applications,
from enhancing chocolate flavor to aiding with
moisture retention in baked goods and nutrition
bars. PROVA's heat-stable portfolio of cocoa
extracts makes them perfect for use in a variety of
applications, including plant-based and dairy frozen
desserts, beverages, bars, baked foods, confectionery
and more.

THE TRIFECTA: TOP 3 CHOCOLATE FLAVORS, U.S. MARKET
1. Milk chocolate

2. Dark chocolate

3. Cocoa

*Source: Innova Market Insights

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Prova - Exellence in Extracts

Table of Contents for the Digital Edition of Prova - Exellence in Extracts

Prova - Exellence in Extracts - 1
Prova - Exellence in Extracts - 2
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