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 55,000 formulas in library

  • Reverse engineering of flavours

In-tune with industry & consumer flavour trends

ConfectionaryFlavour trends
February 27, 2020

Premium confectionery and flavors on-trend in 2020 | Food Ingredients First

Confectionery is building on premiumization in a market that is mature but continuing to grow modestly. Despite rising concerns around sugar intake, consumers continue to demand everyday and more indulgent…
ConfectionaryFlavour trends
February 24, 2020

Leftovers: Kit Kat’s newest flavor takes the cake; Smashgummy aims to disrupt non-chocolate candies | Food Dive

Credit: Kit Kat Leftovers is our look at a few of the product ideas popping up everywhere — some are intriguing, some sound amazing and some are the kinds of…
ConfectionaryFlavour trends
February 21, 2020

The 2020 consumer doesn’t want to compromise | Candy Industry

Irrespective of the evolving need states that consumers have – especially when it comes to health and wellness – consumers continue to prioritize taste and enjoyment when it comes to…
Ethnic, International & fusionFlavour trends
February 18, 2020

Eastern Med’s Next Move | Flavor & The Menu

The South meets Eastern Med in this Fried Chicken Sandwich at Ēma in Chicago, served on challah and sporting Israeli pickles, beet tzatziki and arugula. Credit: Christina Slaton EASTERN MED…
Flavour trends
February 14, 2020

Sprite Ginger: Classic lemon lime gets a touch of ginger spice | Food Sided

While that classic lemon lime flavor is refreshing, the new Sprite Ginger boosts the classic flavor with a boost of ginger spice. Ready for the coldest drop? Looking for a…
ConfectionaryFlavour trends
February 13, 2020

Are consumers seeking new flavor experiences? | Candy Industry

Three-quarters of global consumers say yes to discovering new flavors, Innova Market Insights finds. It’s said variety is the spice of life, and that’s especially true when it comes to…
Ethnic, International & fusionFlavour trends
February 8, 2020

Taste for XO sauce and West African suya spice | The Caterer

Ingredients manufacturer McCormick’s has released a new Flavour Forecast, predicting a trend for "Sauced and Spiced". The report, which has been published annually for more than 20 years, anticipates interest…
Flavour trends
February 5, 2020

Slideshow: Cereal flavors branch beyond breakfast | Food Business News

Source: General Mills, Nestle S.A., Kellogg Co. Cereal isn’t just for breakfast anymore. The morning meal mainstay is now a featured flavor in cookie dough, pastries, coffee creamers, candy, smoothies…
ConfectionaryFlavour trends
February 4, 2020

New Mint Flavour Unveiled For Maltesers Buttons | KamCity

Mars Wrigley has announced that it will be introducing the UK’s first-ever flavoured Maltesers product – Mint Maltesers Buttons. After launching in 2018, the company claims Maltesers Buttons became the…
Flavour trends
January 30, 2020

Tajín Seasoning 2020 Flavor Of The Year | PR Newswire

Tajin Tajín, the leading chili lime seasoning in the United States and Mexico, has been selected as one of the latest and greatest foods in 2020 including "flavor of the year" by top…
Flavour trends
January 29, 2020

Cardamom Momentum | Flavor & The Menu

Cardamom makes this classic creamy Indian dessert called kulfi stand out. In the U.S., chefs like Lazy Dog’s Gabriel Caliendo are moving kulfi into familiar forms like ice cream sandwiches,…
Flavour trends
January 28, 2020

Mystery flavors, traditional tastes trending in 2020 | Food Business News

Photo: Adobe Stock One of the leading flavor trends in the new year is a mystery. Brands are challenging consumers to guess the correct flavor of cookies, candy, chips, beverages…
BakeryFlavour trends
January 27, 2020

Free Bakery trends report, flavours and formats set to shape the market in 2020 | British Baker

Grown-up flavours and home delivery are among the trends set to shape the bakery market in 2020. British Baker quizzed experts from t... Visit www.bakeryinfo.co.uk today for more information! Source:…
FlavourFlavour trends
January 24, 2020

Flavor Tracking: Where Are They Now? | IFT.org

With each new year comes a deluge of trend reports from experts in the food and beverage industry covering a range of topics from foodservice and artificial intelligence to colors,…
DairyFlavour trends
January 17, 2020

Netflix, Ben & Jerry’s scoop up new ice cream flavor, Netflix & Chilll’d | CNET

The new flavor has a non-dairy version as well. Ben & Jerry's The expression "Netflix and Chill," a term that's become a cover phrase for getting romantic with a companion, is…
Flavour trends
January 15, 2020

2020 Top 10 Flavor Trends | Flavor & the Menu

We welcome you to our 2020 Top 10 Trends issue, our annual collection of 10 trends influencing menus over the coming years. As we’re compiling this special collection of 10…
ConfectionaryFlavour trends
January 15, 2020

Kit Kat’s New Raspberry Crème Flavor Will Be Your Love This Valentine’s Day | Better Homes & Gardens

Photo: Target Kit Kat loves to reward their fans with new flavors—and lots of rumors about new flavors. So if you love traditional crispy Kit Kat wafers, there's now another new flavor…
Flavour trendsSnack
January 14, 2020

Reuben Sandwich-Flavored Pringles Are A Thing Now And People Are Kind Of Into It | Delish

INSTAGRAM/CANDYHUNTING I don't know exactly when this bizarre flavored-chip trend started but it seems that it's not going anywhere anytime soon. The latest to join the likes of pickle and turduken-flavored chips…
Flavour trends
January 9, 2020

Flavor Watch: Bright Prospect | Flavor & The Menu

Standout color in the carrot dish at Seiōbo in Sydney, Australia, features oxtail and a vivid hibiscus glaze. Credit: Alan Richardson Driven in part by social media’s infatuation with striking…
Coffee and TeaFlavour trends
January 8, 2020

Peet’s Coffee Warms Up Winter 2020 with Global Flavors | PR Newswire

Oat Milk Horchata Latte by Peet’s Coffee The Original Craft Coffee®, today announced the return of its annual Ethiopia Super Natural coffee, as well as a 2020 winter beverage lineup inspired by…
Flavour trends
January 8, 2020

“The lines between flavour categories are blurring,” getting specific on flavor origin | Food Ingredients First

Taste and nutrition company Kerry has released its 2020 European taste charts, which represent the company’s annual review of the F&B landscape utilizing consumer trends, foodservice influences and internal culinary…
ConfectionaryFlavour trends
January 8, 2020

Which flavors will be hot in 2020? | Candy Industry

Photo from FONA International. Fruity and floral food and beverage products continue to pop up on the market. There’s a reason for that. Through its Flavor Radar methodology, FONA identifies…
Flavour trendsSnack
January 8, 2020

Lay’s new flavors give snack fans plenty of reasons to smile | Foodsided

Smiles are welcoming the New Year. Three Lay’s new flavors will be hitting store shelves and snack fans will be running to the store to grab an extra bag. Are…
Flavour trends
January 6, 2020

A strategy that pulls a few emerging/fringe ingredients into more familiar flavor combinations | Flavor & The Menu

Blueberry granita adds beauty and flavor to any salad. This one includes cranberry hibiscus, sorrel blooms, purple radish and lucky clover. Credit: U.S. Highbush Blueberry Council Certainly, everyone wants to…
Flavour trends
January 6, 2020

Flavors and applications to watch in 2020 | Food Business News

Photo: Adobe Stock It’s often helpful to review the past in order to identify future trends. Analysis of online customer reviews, searches and orders gives forecasters a broader view into…
Flavour trendsSnack
January 6, 2020

PepsiCo Exec Reveals 2020’s ‘Hot’ and Boozy Snack Trends on Cheddar | Cheddar

While savory snacking options in 2020 will maintain the classic comfort flavors, snackers might be in for an extra kick when they open a bag of chips, according to research…
Flavour trends
January 6, 2020

Plant-based and functional flavors to dominate in 2020, experts say | Food Dive

Credit: marekuliasz/Getty Images Dive Brief: Flavor companies are increasingly focused on functional ingredients and mixed flavor profiles for 2020 and beyond, which may signal a bright future for hemp, botanicals and…
Flavour trends
January 6, 2020

Low/No Booze, exotic uniqueness & Pacific flavors: Monin predicts 2020 flavor trends | Food Navigator

Getty/Rimma Bondarenko Consumers ‘hunting for uniqueness’ is creating opportunities for food and beverage formulations with ingredients like turmeric, collagen, and CBD, according to Florida-based Monin Gourmet Flavorings. Source: Low/No Booze,…
Flavour trends
December 27, 2019

LaCroix Is Dropping a Limoncello Flavor | Yahoo

Getty Images / Justin Sullivan / Oxana Denezhkina One of the top trends of 2019 was hard seltzer, taking the existing flavored sparkling water fervor and giving it a boozy twist. The hard seltzer…
Flavour trends
December 20, 2019

Consumers move out of their flavor comfort zone, says Innova Market Insights | Food Navigator

Getty/kieferpix Interest in discovering new flavors is higher than ever with 74% of consumers surveyed agreeing that they love to discover new flavors even bitter or earthy taste profiles, according…