Over the past several years, various trends on every platform of life have come and gone. Some have arrived to stay, while others have been fads that disappeared within the blink of an eye. However, it is safe to assume that one major trend encompassing all of life’s changes within this fast paced 21st century is here to stay whether we like it or not: Globalization.
Could we one day be eating cookies and ice cream made with cockroach milk? Researchers in India have discovered that a viviparous cockroach (one that gives birth to live young rather than laying eggs) produces a substance three times more calorific than buffalo milk.
Novotaste was awarded the prestigious 2016 Accolades West Island Chamber of Commerce High Technology & Innovation Award. This award highlights Novotaste's innovative culture & gratifies its employees for their everyday efforts.
Novotaste can customize flavour systems for your applications with our commercially proven products and methods that will help you reduce butter & sugar in your formulations. These customized flavour solutions can help to simultaneously reduce sugar & butter in many applications. They are heat stable, 100% natural & can be formulated as oil or water soluble variations.
Canadian natural health products (NHP’s) are intended to restore or maintain good health. An impressively large number of Canadians use natural health products. In 2010 a survey was conducted, which demonstrated that 73% of Canadians use NHPs on a regular basis[i]. This may come as a surprise until one gets a glimpse of the various forms of NHPs. Taking vitamin D tablets daily? Are you a lover of energy drinks? Consider yourself one of the 73% of Canadians! Mineral supplement tablets, meal replacement beverages, energy rinks, vitamin-enriched juices, anti-aging topical creams, herbal remedies, homeopathic medicines, and traditional medicines are all examples of what could be considered a natural health product. Licensed NHP’s are products have been deemed safe for consumption without a prescription by Health Canadai.
We have compiled a few salt reduction related articles that have been published in the recent while. Salt reduction has been a very hot topic in Canada over the last few years, but Canadian guidelines have tended to be unclear & inconsistent. Regardless of the food industries obligations, reducing sodium in foods still remains a very healthy & popular product improvement move that food companies should be looking into. Canadian levels of salt in various food products are currently the highest, when compared to other G20 countries, thus it is clear that Canadian companies will eventually be asked to decrease total sodium levels at one point.
Removing total sodium from formulations, without affecting taste/flavour perception is not an easy task. This requires the Novotaste R&D team to work directly with your application so that the perfect salt replacer flavour system is customized for your application.
Flavours can do much more then simply add a specific taste/smell profile to your food products. Novotaste added value flavours are different then any of the simple flavour systems that you typically get from other flavour houses. We can formulate flavour systems that can deliver the best possible profile to your products, while also containing a range of other ingredients such as colours, extracts, essential oils, acids, antioxidants, sugar(s), nutraceuticals, fortifications, texture related ingredients, markers for quality control, sugar substitutes & salt replacers. Please refer to the "added value" section of this site for more information
Besides adding value, we can also formulate authentic flavours containing NO problematic components. Some classic examples of this would be our Kimchi, Chicken Peanut Satay, Ginger Teriyaki & Green Tea flavour systems. Simply no meat, fish (seaweed), peanuts, soy, sulfites, caffeine & polyphenols.
What do Saskatoon berries, seabuckthorn berries, and haskap berries all have in common? They are all produced by Canadian farmers! Raspberries, strawberries and blueberries get most of the attention in the summer. However, these other three berries deserve a second look.
The Saskatoon berry has been recognized for hundreds of years by Native Americans for its medicinal properties1. Modern science has supported this practice by revealing the high antioxidant content of the berries. They are also a great source of manganese, magnesium, iron, calcium, potassium, copper and carotene1. Despite its high nutritional benefits, the first Saskatoon berry orchard was planted less than 20 years ago and Saskatoon berries are only beginning to draw consumers’ interest2. Before that time, they were simply an abundant, wild berry. The berries have a deep purplish-blue hue and can be found throughout Canada’s prairies. Even its name, “Saskatoon,” evokes Canadian pride. They have a sweet, distinctive taste. It is said to have a flavour that is similar to a mix of blackberry, blueberry, and cherry with a hint of almond3. It is a mixture that will surprise you if you give them a try.
Utilizing alcohol in applications is not always possible & cost effective. The solution to this problem is to use Novotaste’s range of customizable non-alcoholic wine, spirit & liquor flavours. Enhance your products with the flavour profiles of 100 year old cognac, 50 year old rum, an exclusive late bottled vintage porto or a rare wine. Ethanol (food-grade alcohol) gives character to alcoholic beverages & is generally one of the main reasons why they are consumed. The flavour of champagne, rum, porto & most alcoholic beverages (not cocktails) is actually perceived to be quite different when there is not alcohol or if certain attributes such as gas (or CO2) levels are modified. When CO2 is removed from champagne, it can be perceived as being more acidic, bland with some yeast character & having some mild apple top-notes.
Novotaste appeared in an episode of "Là est la question", which is a television show for children on TFO. This station has a varietyof educational, cultural and community resources.It offers an attractiveand interactiveprogrammingin French forchildren, adolescents andadults. The television program that was recorded at Novotaste is fun, but informative with a diverse range of topics. The whole purpose of this episode was to shed some light on the some general food related topics, such as: "Are there really bananas in banana flavoured popsicles?" The interview is conducted by one of the regular characters in the show which consist of a group of children.
The lulo or narinjilla fruit is such an interesting fruit, because it not only has a unique but citrus-like look, but it also has a very refreshing flavour profile. This fruit is typically found in the North-West part of South America & is commonly used in a variety of dishes & beverages. When tasting this exotic fruit for the first time, people generally describe the taste as being a combination of citrus, strawberry, lime & rhubarb. While it is quite difficult to obtain the actual fruit in North America, some basic products containing some juice concentrate can be found in a variety of on-line stores. However, these products tend to negatively represent the actual profile of this great tasting fruit.
We have created a variety of "true-fruit" or flavours that closely resemble the profile of an actual lulo fruit. These flavour systems can be customized for most applications, so contact us for a sample of lulo flavour today!
Synesthesia is a neurologically based condition in which stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway1,2,3,4. One person out of every thousand has synaesthesia & surprisingly, there are people who can smell sounds, see smells or hear colors5.
The most common types of synesthesia are: Grapheme/Colour, Sound/Colour, Number Form, Personification & Lexical/Gustatory
Aromatherapy is officially defined as a form of alternative medicine that uses volatile plant materials, known as essential oils, and other aromatic compounds for the purpose of altering a person's mind, mood, cognitive function or health1. This emerging industry has some solid merits, but similar to many nutraceutical/cosmeceutical products, seems to also be full of fictitious claims. The fundamentals behind aromatherapy are simply: essential oils & aromatic ingredients can sometimes have certain benefits such as anti-viral, anti-microbial, anti-mutagenic effects, thus when they are volatilized, these effects can be transferred nasally. While it has been proven that essential oils such as rosemary can lower the production of carcinogens during cooking of meat2, it is clear that simply smelling rosemary essential oil will not help prevent cancer.
I was originally looking forward to viewing the advertised 60 Minute segment on Flavourists, but was quite disappointed with the sensationalism involved. Its not uncommon for media to spin stories in such as way that it creates controversy & noise. Many people think that there is no such thing as "bad publicity", but sometimes, people will simply focus on the less important noise & totally ignore the substance.
The short segment basically involved a few interviews conducted with flavourists & their managers during a field visit to a citrus farm as well as in flavour creation laboratories. The aim of the story was to mainly shed some light on a flavourist's capabilities & how the creation of "addictive" flavours is responsible for obesity & bad eating habits. Flavourists were basically said to be "the hired guns of the food industry". The simple truth: the flavour industry is responsible in creating great tasting & sometimes un-healthy products, but far from being the source of the problem.
Did you know that there were various other sensations that the tongue can detect? These include: Calcium, Coolness, Dryness, Fattiness, Heartiness (kokumi), Numbness, Spiciness & Temperature. All the sensations are felt on the tongue & will generally compliment or take away from specific flavour profiles. A good example of this can be seen while eating spicy foods. Even though the tongue gradually produces a certain tolerance to heat/spiciness, it will generally enhance the flavour. Without spiciness, a jalapeno flavour would not have the same impact & in some cases might not even be recognized. The same thing applies to the typical 5 sensations. A citrus flavour containing only aroma volatiles, will often be described as missing something or simply being a fruity flavour.
In recent years, new flavour combinations have been very trendy as can be seen in various products on the market. In some cases two popular flavours are either combined as one or inside individual layers or matrices. Various chewing gums, hard candies, bakery, beverage & other confectionery products currently have used this concept & even taken it to other levels. There is a skittles product that actually has been marketed as having flavour & colour combinations that are completely different then what the consumer is expecting. An example of this would be to have a lime flavoured layer (typically green) coloured with red. While it is possible to simply combine any two flavour profiles together, the net result will not necessarily be very good. Certain profiles are known to be compatible, others are waiting to be discovered & many are simply not meant to be.
Miracle berries (Synsepalum dulcificum) are very interesting, because once chewed on, sourness becomes sweet. It is also commonly referred to as miracle fruit, miraculous berry & sweet berry. "The berry itself has a low sugar contentand a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin.When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds, causing sour foods to taste sweet"1
Tablets containing a ground-up version of the berry can be purchased on-line from many different suppliers. They usually go for about $15 & come in packs of 10 pills which can easily be shared with another person.
As typical consumers, we probably smell/taste hundreds of different things in a given day. If you are working in the food industry (especially flavour houses), this number could easily reach a thousand! A flavourist will typically need to quantitatively & qualitatively identify individual chemicals in flavour formulations & different food applications. How does one quantify the strength of individual chemicals?
In 1914, Alexander Graham Bell noted:
"Did you ever measure a smell? Can you tell whether one smell is just twice strong as another? Can you measure the difference between one kind of smell and another? It is very obvious that we have very many different kinds of smells, all the way from the odour of violets and roses up to asafetida. But until you can measure their likeness and differences, you can have no science of odour. If you are ambitious to find a new science, measure a smell"1
An up and coming super fruit, Gac has been dubbed the “Fruit from Heaven.” With its exceptional flavour and vibrant colour, gac fruit is used in traditional Vietnamese dishes to mark special occasions. Be it a wedding or the arrival of a new year, its dark orange pulp expresses life, vitality, and longevity. Studies in recent years have supported this conviction by revealing the high levels of antioxidants contained in gac1,2. It is no wonder that the Western world is turning with enthusiasm towards this unique fruit.
The brilliant red-orange hue of ripe gac fruit is due to its high content of beta-carotene and lycopene. In fact, gac has been found to contain 76 times more lycopene than commercial tomatoes3. Beta-carotene and lycopene are antioxidants capable of quenching free radicals. This action is documented to provide lycopene and beta-carotene with its protective effects against disease4. The body also converts beta-carotene to Vitamin A, which promotes a healthy immune system and helps to prevent eye problems5.
This work was presented in a poster at the 9th Pangborn Sensory Science Symposium:
Comparison of the Preferred Attribute Elicitation method to conventional profiling for extracting consumers’ yogurt texture preferences A. Grygorczyk, I. Lesschaeve, M. Corredig, L. Duizer.
Attributes driving consumer preference are commonly derived from trained panel descriptive data coupled with consumer liking scores through techniques such as preference mapping. The method examined in this study, which we will refer to as Preferred Attribute Elicitation (PAE), derives this information solely from an untrained panel of consumers. The method has experienced some limited usage in industrial settings, however there exists a lack of information regarding how the results of this method compare to the descriptive analysis approach. The PAE method is carried out in a round-table setting and involves six steps: (1) product liking rating (individually), (2) attribute generation, (3) attribute grouping into categories, (4) line-scale generation, (5) importance ranking of attributes, (6) product attribute rating (individually).