Flavour solutions

Novotaste is more than just your typical flavour house. We work hand-in-hand with our customers to ensure the best possible solutions to their flavour needs.

We don’t value sending clients pre-formulated or “off-the-shelf” flavours while hoping that it will work. We will take the time to (1) fully understand your product, its respective processing conditions, labeling requirements & other specifics, (2) formulate our flavour systems with a diverse range of quality ingredients, (3) test our formulations in applications & (4) present our client a  NOVOflavour. Forming direct R&D partnerships with our clients ensures that work is executed in the most efficient way possible.

The objective of adding a flavour solution is to improve a product. Novotaste has taken this idea and stretched it to other areas of product improvement. Most of our existing flavour types can be enhanced with added value components. These complex flavour systems could possibly simplify  labels, remove allergens, add colour, extend the shelf-life/flavour stability & most of all enable our clients to reduce salt, sugar & fat.

Do you want to reduce salt while still maintaining the flavour of your product? Is your clientele demanding a reduced sugar version of your product? Ask about our NovoSolutions! We will formulate an all-in-one flavour specifically for you that incorporates this reducing technology while enhancing the taste.

Our flavours and flavour solutions are fully customizable to your needs. We take the solubility of your base, product processing conditions, and type of application into account as we create your flavour.

For best results, we recommend that our Research & Development team works directly with your team. This lab-to-lab communication has proven to be more effective in finding the right flavour system for you. Information is transmitted faster and more specifically resulting in a higher rate of accuracy with our sample submissions.

Adding a Novotaste flavour adds value to your creations. In their simplest forms, Novotaste flavours enhance the taste of your product. However, our NovoSolutions can offer you much more than your basic flavour. For example, imagine a soy sauce flavour without the soy allergen. Or, a kimchi flavour without fish or seaweed by-products. We offer complex flavours without their inherent allergens.

Similarly, with consumer focus shifting to healthier options, reduced sodium and reduced sugar options are at the forefront of product changes. Our flavour team has been developing flavour systems that enhance your product’s flavour while allowing you to reduce the sodium. Reductions of 15-80% sodium have been successful in a variety of products, from soup mixes to cottage cheese. Additionally, our salt reducers are “label friendly” because we do not use complex additives or chemicals. However, it is important to maintain your flavour profile when these ingredients are reduced. Our NovoSolutions allow you to do both: reduce the salt or sugar but maintain your flavour. See our R&D section to discover more.

All of these projects require quality time with your base to customize these flavours for your needs. Our team will work to come up with the best solution for you.

When matching a flavour, it is important to have as much information as possible before beginning. Knowing the processing conditions of the product is key because this will affect the flavour impact in the final product. Certain solvents are best for low temperature processing because they will evaporate under high heat leaving behind very little flavour. Yet, these same solvents may be ideal for a low heat treatment because they are less expensive than their heat stable counterparts.

The composition of the base or final product is especially important. The percentage of oil soluble constituents, such as butter and canola oil, will determine whether the base needs an oil soluble or a water soluble flavour. Our solvents cover both types, but how we build and test the flavour will depend on this solubility. A basic formulation for your product

is always the easiest way to get the information we need. We aren’t looking to replicate your product, only to get a rough idea of its ingredients along with processing conditions. Additionally, if you are concerned about giving us your basic formulation, Novotaste is willing to sign a non-disclosure agreement with your company so you can be assured that the information will never leave our labs.

Once this basic information is gathered the Novotaste Research & Development Team sets out to match the flavour. We begin by smelling and tasting it in the appropriate medium, water for example. By tasting the flavour in the appropriate medium we have removed the complexity and interfering tastes of your base. This helps us to better analyze the flavour to determine which aromatic chemicals to include in the flavour.

Our first formulation is based on this initial impression. This first trial encompasses the “backbone” of the flavour. It contains all of the major constituents, however, they may not all be in the right proportions yet. This first trial is tasted in sugar water and compared to the flavour we are trying to match, called the “standard”. From there the backbone notes of the flavour are adjusted and the more subtle notes are added and adjusted in the formulation. These subtle notes make the flavour distinctive, so they are crucial to identify and include in the flavour.

Once we believe that our flavour matches the standard when tasted in the appropriate medium, we move on to test the flavours in the final application. The additional complexity provided by the base enhances the flavour and gives us an indication of how close our flavour matches the standard. If it is not a match, we go back the drawing board and tweak up the flavour. A match can take anywhere from 6 to 60 trials; we keep formulating until we have achieved an acceptable version. If it is a match, sensory testing is done throughout the company to get further opinions and the flavour is prepared to send to you for your own evaluation.

The process is similar for matching the flavour of a fruit or vegetable. We are constantly on the lookout for exotic produce and when we find something new we buy it, taste it, and share our impressions of it among the R&D Team. We then replicate the flavour through tasting and formulation adjustments until we succeed in matching the product.

Mother Nature & the food industry have created a variety of different food ingredients that sometimes contain undesirable components, so they are simply not used in formulations. At Novotaste, we can reverse engineer most food ingredients typlically used for flavouring/taste so that ONLY the problematic ingredients are removed. One classic example of this would be for green tea type ingredients that contain caffeine & a variety of polyphenols that can sometimes interact with various matrices & have negative impacts on stability. In this example, we can simply formulate complex flavour systems only containing the desired components & even include other added value ingredients. Meat, fish, dairy, alcohol, peanut & other allergen containing flavouring ingredients can all be reverse engineered to enable your products to have the desired flavour profiles that are required. We can guarantee that these specific flavour systems will NOT contain the problematic ingredients that you might be concerned with.

Reverse engineering flavour types is one of our specialties & can be done with about any type of ingredient, dish or other food concepts. Our R&D department will use a combination of literature, analytical processes, experience & creativity to reconstruct the most authentic flavour system for your applications.

  • Customized to your specifications

  • Over 50,000 formulas in library

  • Reverse engineering of flavours

In-tune with industry & consumer flavour trends

Ethnic, International & fusionFlavour trendsInterestingMultisensory
September 18, 2019

Influencing Flavors | Flavor & The Menu

By Maeve Webster Ten or more years ago, influencing consumer preferences was relatively easy for both manufacturers and operators. Television, films and print could sway consumer likes and demands. Other…
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September 18, 2019

Multisensory indulgence through fusion flavours | Food Navigator

Getty Images/karandaev Sales of ‘fusion beverages’ are forecast a ‘manifold’ increase thanks to consumer appetite for ‘artful combinations’ of taste and wholesomeness. Source: Multi-sensory indulgence through fusion flavours
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September 17, 2019

Conagra Brands Rolls Out Next Wave Of On-Trend Food Innovation | Yahoo

Conagra Brands, Inc. (CAG) is bringing more new food with modern attributes and authentic flavors to market. As the company works to accelerate growth and maximize value creation, Conagra continues…
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September 16, 2019

Sneak-peek at 2020 flavor trends

At Novotaste, we pride ourselves in being aware of current & developing flavour trends. Our trends section, showcases a variety of up-to-date articles describing global food, beverage, coffee/tea & flavour…
BakeryFlavour trends
September 13, 2019

7-Eleven Introduces New Bakery Items | CStore Decisions

7-Eleven announced three new, limited-time offer (LTO) bakery items inspired by cocktail favorites. The three items are available at participating 7-Eleven stores. Piña Colada Cupcake: Extra moist, white cupcake with…
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September 12, 2019

Flavour trends 2019 and in to 2020 | Einar Willumsen

2018 food and drink flavour trends continue with subtle enhancements and twists For 2018 we predicted the continuation of three key trends within food and drink and we developed flavours,…
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September 10, 2019

Trend Watch: Yuzu, lime-spiked condiments and (again) plant-based proteins | Restobiz

It seems like there’s no stopping the growth of plant-based proteins. Beyond Meat continues to improve its market share, and traditional meat substitutes, like tofu, are still very much a…
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September 9, 2019

SCIENCE CONFIRMS that smelling LEMON/LAVENDER can make you feel slim & relaxed

A scientific study found that smelling a lemon scent can help you feel slim. The lemon's aroma was found to boost body image and improved self-esteem. Being exposed to the…
Coffee and TeaFlavour trends
September 9, 2019

The Cinderella Latte Is This Fall’s Big Trend At Starbucks | Shared

Instagram - HappiestTeesOnEarth We all know and love the Pumpkin Spice Latte. It's a trend that has swept the nation for years, and now it seems like you can get…
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September 6, 2019

C-Stores Satisfy Customer Cravings with Bold Flavors | CSP Daily News

Just how much do convenience-store shoppers love their wings? In c-stores, bone-in wings are the No. 1 category, growing 9.4% in the last year, according to Supply Track, VA Chicken,…
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September 4, 2019

Sweet Favorites, Modern Flavors | Flavor & The Menu

The Matcha Lava Cake at New York-based Spot Dessert Bar takes a familiar format, a warm dark chocolate cake, and adds a thoroughly modern touch with its matcha ganache. Credit: Spot…
Flavour trends
September 3, 2019

Pumpkin Spice Food and Drink Roundup | Comicbook

It's the most wonderful time of year and by that we mean it's pumpkin spice season. That's right, it's September and that means all things pumpkin and pumpkin spice-flavored have…
Flavour trendsNovotaste
September 3, 2019

Queen of flavors: Vanilla rises above transparency concerns to lead category | Food Ingredients First

While vanilla remains one of the most widely used flavors within the food industry, there is still opportunity for growth as it plays into plant-based and sustainability trends. Its multiple…
Flavour trends
September 3, 2019

McCormick Identifies Latest Flavor Trends | CStore Decisions

McCormick & Company Inc.’s Flavor Forecast, which spotlights fresh flavor insights and inspiration from around the globe, announced its latest trend, “Refresh. Replenish. Rehydrate.,” which focuses on creative icy treats.…
Flavour trendsNOVOflavoursNovotaste
August 28, 2019

What is pumpkin spice?

We continue to see new foods, beverages, cosmetics, perfumes & variety of other products that are either flavoured/scented with "pumpkin spices", "pumpkin spice", "pumpkin & spices" or "pumpkin pie". Whats…
Flavour trends
August 28, 2019

What Comes After Pumpkin Spice? | Yahoo

Pixabay In 2003, Starbucks introduced the Pumpkin Spice Latte, marking the early millennium as a time when the encroaching of Labor Day also guaranteed an uptick in food products. Since…
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August 28, 2019

Cinnamon Treats Are This Fall’s Answer To Last Year’s Hot Cocoa Flavor Explosion? | Delish

PANERA It's hard to remember a time when we weren't totally enamored by cold weather food trends. First came the pumpkin spice craze (which I would argue is still going…
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August 23, 2019

Twists on autumnal flavor classics to take center stage next season, say experts | Food Ingredients First

Traditional autumnal flavors will remain popular this fall, while other trends seen throughout 2019, including botanicals and citrus, will roll into the new season. As the new school term starts…
Beverage trendsFlavour trends
August 23, 2019

Monin rolls out aromatic pink peppercorn syrup | Bar news

BY BAR TEAM ON AUGUST 21, 2019COCKTAILS Monin is tapping into current flavour trends with its latest launch: Pink Peppercorn syrup. The newest addition to the Monin portfolio “captures the unique…
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August 20, 2019

Riga Black Balsam coffee alcohol beverage joins growing trend | Beverage Daily

Riga Black Balsam Riga Black Balsam based in Latvia has launched the latest edition of its Riga Black Balsam Espresso to meet growing demand for coffee alcohol drinks. Source: Riga…
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August 16, 2019

Combining flavour trends: Pickle-Filled Oreo That’s Covered In Chocolate | Delish

GRANDPA JOE'S Pickles and Oreos are two of the biggest and most beloved food trends right now. And while you've probably tried your fair share of each type of product (shout…
ChocolateFlavour trends
August 14, 2019

Nestlé’s Munchies launch new ‘on-trend flavors’ in UK and Ireland | Confectionery News

Innovations including Chocolate Fudge Brownie and Cookie Dough created at Nestlé’s confectionery sites in the north of England. Source: Nestlé’s Munchies launch new ‘on-trend flavors’ in UK and Ireland
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August 14, 2019

Flavor melting pot: Consumers seek global tastes and natural flavors, industry experts say | Food Ingredients First

In an increasingly connected and adventurous world, flavors can be a bridge to different cultures that requires little translation. Driven by a demand for new experiences, consumers are seeking out…
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August 7, 2019

McCormick® Flavor Forecast® Identifies the Latest in Flavor Trends for End-of-Summer Exploration | Finance.Yahoo

(PRNewsfoto/McCormick & Company, Inc.) Chill Out with Shaved Ice Craft Cocktails with Low or No Proof, Creamy Cooling Creations Inspired by Subtropical Destinations and Veggie Goodness Ice Pops and Slushies…
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August 7, 2019

Himalayan organic coriander lends its flavour to Spanish beer | Business Insider – India

It is the perfect fusion of Spanish and Indian ethos because the tangy hints of Sevillian orange peel and the herbal spicy notes of Himalayan organic coriander... Source: Himalayan organic…
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August 7, 2019

Liquid Smoke Cocktail | Garden & Gun

PHOTO: JOHNNY AUTRY Modern science—bless its little, white-
coated heart—has linked something on the order of five hundred chemical compounds to the flavor of smoke. Some of them are good—creating those…
DairyFlavour trends
July 19, 2019

Crazy Ice Cream Flavors You Can Buy Right Now | Reader’s Digest

COURTESY LONGHORN STEAKHOUSE Maybe alcohol-infused ice cream isn’t the most groundbreaking concept out there, but when LongHorn Steakhouse decided to spice up otherwise-normal ice cream with their signature steak Char…
Flavour trends
July 17, 2019

Baobab: the next superfruit flavour? | Food Navigator

GettyImages/tuk69tuk Could the fruit from the majestic African baobab tree flourish in the clean label flavour space? Source: Baobab: the next superfruit flavour?
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July 17, 2019

Deep dive: Six mega-trends shaping innovation in flavours and colours | Food Navigator

Getty Images/CharlieAJA Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends…
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July 15, 2019

Cucumbers Are the Beer and Bar Worlds’ Ultimate Summer Crush | VinePair

words: TIM MCKIRDY illustration: DANIELLE GRINBERG If one were to attend the Cucurbitaceae family reunion, they’d have to feel slightly sorry for the humble cucumber. Unlike its cousins, the squash and zucchini, neither cucumber’s…