Bunny on the beach flavour?

Spring is here, snow is finally melting & Easter is approaching. To celebrate this, the Novotaste flavour team has created a variety of flavours inspired by “sex on the beach”, but with an Easter twist. We call it “bunny on the beach”. 

These flavour profiles are unique, trendy & adaptable to most applications.

Bunny on the beach
FLAVOUR PROFILE #1

Concord grape & pear melody with hints of vanilla, lavender, gin & gentle warmth

Bunny on the beach
FLAVOUR PROFILE #2

Pineapple, plantain, yuzu with undertones of campari

 

 

Bunny on the beach
FLAVOUR PROFILE #3

Honey melon, orange, with a hint of grenadine & mint

 

 

Bunny on the beach
FLAVOUR PROFILE #4

Persian lime, pear essence, grenadine, maraschino cherry & orange bitters

Vimto releases mystery Starslush flavour for Easter

Ever taste a pink, orange, purple or blue apple?

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August 5, 2019

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August 5, 2019

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July 12, 2019

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July 11, 2019

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July 11, 2019

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July 11, 2019

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July 10, 2019

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July 10, 2019

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July 10, 2019

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July 10, 2019

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July 10, 2019

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July 10, 2019

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July 9, 2019

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July 9, 2019

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July 9, 2019

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July 9, 2019

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Flavour trendsNOVOflavours
July 9, 2019

Lemwi or Kimon?

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July 9, 2019

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July 5, 2019

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July 5, 2019

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July 5, 2019

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July 4, 2019

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July 4, 2019

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July 4, 2019

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July 4, 2019

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July 3, 2019

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July 3, 2019

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July 3, 2019

Sweet spot: the latest trends in chocolate and pâtisserie, from afternoon tea to gluten-free | The Caterer

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July 2, 2019

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July 2, 2019

German Researchers Are Investigating the Science Behind Soft-Pretzel Scent | Gastro Obscura

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July 2, 2019

Got pucker? Sour Patch Kids Blizzard has come to Dairy Queen | Foodsided

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FlavourFood trends
July 2, 2019

Soup-To-Nuts Podcast: Emerging flavors at IFT range from banana to breakfast cereal to vinegar & botanicals

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July 2, 2019

Tasting words and seeing music in colour…synaesthesia comes to Royal Society Summer Science Exhibition | Mirage News 

Taste Tube Map designed by James Wannerton copyright TFL Experts in synaesthesia and people with the condition themselves will be coming to the Royal Society Summer Science Exhibition from 1-7…
Beverage trendsInteresting
July 2, 2019

Japan’s city celebrated as birthplace of carbonated water | SFGate

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July 1, 2019

Chefs are now growing seeds specifically for different tastes | The New York Post

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FlavourFood science
June 29, 2019

Italy: Demand for improved flavour in asparagus | Fresh plaza

As the very end of the asparagus season for most people in the Northern Hemisphere is close, it's a great time to check up on the season. "Overall, it is…
Beverage trendsFlavour trends
June 25, 2019

Pretty in Pink – 2019 Gin trends | News Anyway

With a huge variety of flavours on offer to tempt shoppers, nothing is off limits within the spirit category and especially gin. It is estimated that in 2018 British consumers spent…
Coffee and TeaFood science
June 25, 2019

A coffee taster and lecturer talks about the fine art of coffee tasting | Daily Nation

Mr Chuaga Kinuthia, a coffee taster and lecturer at Dedan Kimathi University in Nyeri County. He is one of the few professionals in the field in the country. PHOTO |…
Food scienceFood trends
June 25, 2019

Exploring 5 Top Trends in Food Science | Whole Foods Magazine

New Orleans, LA–Each year, the Institute of Food Technologists (IFT) showcases what’s new and what’s next in the food industry at its annual event and Food Expo. IFT19, held in New Orleans earlier…
FlavourFlavour trends
June 25, 2019

Ice cream shop launches pickle flavour gelato | VT

Pickles really are the best thing since sliced bread - quite literally considering some restaurants are now replacing bread with pickles to make these mouthwatering sandwiches. We've come a long way…
FlavourFood science
June 21, 2019

Food chemists uncover the secrets behind pretzels’ unique scent | CEN.ACS

Credit: Shutterstock Soft chewy pretzels have a unique smell wherever they are enjoyed. Brezn, Brezeln, pretzels—whatever you call them, the knotted snacks smell different from other baked goods. Despite regional variations,…
FlavourFood science
June 20, 2019

Engineered Microbes Make ‘Essence Of Grape’ | Asian Scientist Magazine | Science, technology and medical news updates from Asia

By optimizing the levels of an enzyme in bacteria strains, researchers in South Korea have found a way to produce grape flavoring without requiring toxic acid catalysts. SHARE SHARE TWEET…
Beverage trendsFlavour trends
June 20, 2019

Is Oak Over? | VinePair

When you get serious about wine, the first thing you learn to hate is the taste of new oak. It’s a childish taste, haughty sommeliers sniff, and only This is…
Food trendsInteresting
June 20, 2019

Could AI transform the food we eat? | Retail-Insight

Artificial Intelligence (AI) is transforming the food industry by opening the doors to innovation and new product development (NPD), aligning to global food trends. This is not only limited to…
BeerBeverage trends
June 20, 2019

Frozen beer and cocktail slushies are a cool addition to summer menus | SmartBrief

(Image: Taylor Company) This post is sponsored by Taylor Company. Frozen cocktail sales heat up in the summer months, and the frosty drinks are gaining popularity with bars and restaurants as…
BeerBeverage trends
June 20, 2019

Young drinkers lead the trend for alcohol-free beer | BBC

Image captionThere is now a growing number of breweries that only sell low or alcohol-free beer If Becky Kean ever wants to organise a drunken party at her brewery, she'll…
FlavourFood scienceInterestingMultisensory
June 20, 2019

What Is Squid Ink, and Should You Eat It? | Healthline

Squid ink is a popular ingredient in Mediterranean and Japanese cuisine. It adds a distinct black-blue color and rich savory taste to dishes. However, you may wonder what exactly this…
FlavourInteresting
June 20, 2019

Driscoll’s launches two new “high-flavor” berries | FreshFruitPortal.com

With summer approaching, Driscoll’s is now offering two new “high-flavor” berries for the season as part of its curated collection, now available for a limited time. The first of these fruits are…
BakeryCanadaFlavour
June 20, 2019

Tasting Tomorrow: Flavour and freshness remain paramount for consumers | Restobiz

From H.G. Wells’ The Time Machine to Back to the Future, people have long dreamed of seeing what the months and years to come will bring before they get here. Can you imagine…
Interesting
June 19, 2019

Are Garlic Bread Scented Candles The Scent Your Home Needs? | Pure Gold

Garlic Bread, a classic entrée, a classic school lunch, a classic snack, a classic all around. All of your senses are likely long-acquainted with the amazing, easy to make icon,…