Responding to client requests, Chef Christophe Vincente from Prova’s L’Atelier was tasked with developing three dessert prototypes positioned for gut health.
Leveraging upcycled carrot pulp, miso paste, inulin, and skyr, along with Prova’s taste-enhancing ingredients, product manager Marie Le Beller and chef Vincente explain how nutritional products can be luxurious with the use of natural flavors and extracts.