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

ChocolateFlavour trends
November 21, 2019

No more sweet tooth: Asian consumers moving towards more savoury cocoa profiles | Food Navigator

Getty Asian consumers are moving towards chocolate snack foods that have a typically less sweet flavour profile and are more open to savoury flavours, with darker chocolate flavours proving most…
Flavour trends
November 20, 2019

Flavor Forecast: What Flavors Consumers Will Crave in 2020 | Small Biz Daily

Kombucha stock photo by SewCream/Shutterstock Consumers will crave fermented, Indian, Japanese and Mediterranean flavors in 2020 By Rieva Lesonsky What flavors will be hot going into 2020? Mintel, a leading global market intelligence…
Flavour trendsFood trends
November 20, 2019

In With the Old: Tastes continue to evolve, but don’t forget about the classics | Restobiz

By Scott Stewart Looking ahead to 2020, Canadian menu trends will continue to follow the trajectory of recent years. Specifically, demand for global flavours will further evolve on restaurant menus.…
Flavour trends
November 20, 2019

New Candy Flavors Coming Out In 2020 That’ll Blow You Away | YouTube

Candy companies are constantly trying to come up with new flavors and ideas to tantalize taste buds, and for the most part, they're succeeding. Let's gaze into Willy Wonka's crystal…
Flavour trends
November 19, 2019

Forecast 2020: regional twists on ethnic favorites | Supermarket Perimeter

Demand for ethnic cuisines will remain strong in 2020, but expect more regional twists on current ethnic favorites — and on one that’s an old industry standard. Maeve Webster, president…
Flavour trends
November 19, 2019

How grapefruit became the flavour of summer | IOL

The grapefruit tonic hits the spot with a flurry of zesty grapefruit combined with delicate hints of bitterness. Picture:PEXELS With a plethora of flavours available, it’s perhaps no surprise that…
FlavourFlavour trends
November 14, 2019

“Mixing multiple flavors to create a complex bouquet”: vanilla’s pairing potential and natural characteristics | Food Ingredients First

Vanilla still remains one of the most widely used flavors in the food industry. Dubbed the “queen of flavors” it's versatile and its uses are broad, allowing for surprising and…
Flavour trends
November 14, 2019

Flavor Demographics: Across the Board | Flavor & The Menu

Leveraging a flavor strategy that has the ability to attract consumers of all ages is an important tactic today. By Maeve Webster     Over the past decade, the foodservice industry has…
Beverage trendsFlavour trendsFood trends
November 14, 2019

From S’chug, Muhammara And Nutritional Yeast To Whisky Highballs And Pét-Nat Wines, Kimpton Identifies Trends To Watch In 2020 | PRNewsWire

Black pepper ice cream, coconut ceviche and Japanese whisky highballs are just a few of the unexpected yet delicious trends that will be popular in 2020, according to Kimpton Hotels…
Flavour trendsSnack
November 8, 2019

Leftovers: Pringles makes turducken that pops, soda-flavored Snack Packs hit shelves | Food Dive

Credit: Kellogg 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 ideas…
Flavour trendsRestaurant
November 4, 2019

Dining occasion impacts consumer willingness to try new flavors | Bakemag

Image courtesy of Technomic By Brian Amick A new flavor trend report finds that while consumer demand for flavor innovation is high, consumers’ willingness to try new flavors varies by dining…
Beverage trendsFlavour trends
November 1, 2019

Salty cocktails: a rising trend in the drinks world

Photography:ROB SHAW As the late Kingsley Amis – Martin's dad – once declared, "Drink is a contentious subject." Take the world of cocktails, ever torn by unresolved controversies that may…
Beverage trendsFlavour trends
October 30, 2019

Duas Rodas taps into Brazil’s botanical trend with herbal extract flavor | Food Navigator

Getty/Shaith Brazilian supplier Duas Rodas has developed an aromatic herbal extract that allows beverage manufacturers to create botanical-based ingredients and drinks with an "expressive" taste profile. Source: Duas Rodas taps…
Flavour trends
October 30, 2019

Flavor Consumer Trend Report reveals that millenials actively seek out new flavors | Fresh Plaza

While consumer demand for flavor innovation is high, Technomic’s 2019 Flavor Consumer Trend Report reveals that consumers’ willingness to try new flavors varies by dining occasion. Consumers are less likely to experiment…
Flavour trends
October 29, 2019

Slideshow: Booze-inspired flavors trending in food | Food Business News

Photo: Tipsy Scoop Aged, oaked, malted, effervescent, and even piney, as in the case of gin — these are some of the flavor profiles of beers, wines and spirits that…
Flavour trendsNOVOflavours
October 29, 2019

Trendy, Deconstructed & Reformulated Christmas Flavour Favourites | 2019

For this upcoming Christmas season, the Novotaste flavour team was inspired to do something a little different. Due to the increasing culinary trend of deconstructing recipes or dishes, we decided…
Flavour trends
October 25, 2019

Could any fall flavors become the next pumpkin spice? | Food Business News

Photo: Dawn Foods New products featuring pumpkin spice this year have come in the forms of coffee, donuts, bars and Twinkies. Pumpkin spice-flavored Spam, when made available on the internet,…
Flavour trendsNOVOflavours
October 24, 2019

Halloween-inspired flavours

To celebrate Halloween, the Novotaste flavour team has created 6 unique flavour profiles described below. Some of these are haunted variations of classic favourites, while others are  original creations. They…
DairyFlavourFlavour trends
October 23, 2019

Craft butter | Speciality Food Magazine

According to critic, Jay Rayner, in The Guardian, own-baked bread with house-cultured butter was a key restaurant trend of 2018. Flavoured butters, both restaurant-made and bought-in, are popular too. At…
Flavour trendsFood trends
October 22, 2019

People want to discover new flavours | Baking Business

Photo: Adobe Stock 10.21.2019 By Jeff Gelski Tom Vierhile forecasts four major food trends heading into 2020. People want better-for-you foods, and they increasingly are turning to plant-based items. They want…
Flavour trendsSnack
October 21, 2019

Kettle Chips’ New Flavour Crisp Is Boujee AF | Delish

FROM THE SUPPLIER Wacky crisp flavours seem to be on trend at the minute, we've had Co-op go big with its cauliflower cheese crisps AND roast potato crisps. Not only that, but Walkers has…
Beverage trendsFlavour trends
October 18, 2019

Fruity Drinks and Flavored Liquor are Back: Lizzo’s Absolut Juice & More | Thrillist

Danna Windsor/Thrillist At first, there was fruit. When flavored vodkas sprouted in the late 80s and 90s, tall crayon-hued fruit flavors dominated on backbars and liquor store shelves, ready to…
Beverage trendsFlavour trends
October 16, 2019

Get Fired Up with 10 Cold-weather Cocktails | Flavor & The Menu

Hot Buttered Soul at Midnight Rambler in Dallas brings together brown butter bourbon, pecan orgeat, lemon, cassia and cayenne pepper. Credit: Midnight Rambler By Rob Corliss October 15, 2019 SHARE…
Ethnic, International & fusionFlavour trends
October 7, 2019

How zaatar is becoming a global food trend | The National

Zaatar dip. Courtesy Sara Assi While those living in the UAE might well scoff at the idea of zaatar as a modern-day food trend, let’s take a second to reflect…
Flavour trends
October 3, 2019

Dare to pair: The dish on winning hot sauce combinations | Restaurant Business

Photograph: Shutterstock The hottest couples around aren’t on the red carpet, but on the plate, bowl and glass. With Technomic’s recent Flavor Consumer Trend Report showing that a solid 77% of…
Flavour trendsMeat, fish and seafood
October 2, 2019

Kicking up the heat in meat | Food Business News

Photo: Hormel Foods Corp. By Donna Berry Some call it hot. Others prefer to say spicy. They are referring to “kick,” that painful, yet pleasurable sensation of the mouth on fire.…
Ethnic, International & fusionFlavour trendsNOVOflavours
October 1, 2019

Saffron flavour pairings

Saffron is known to be the most expensive spice by weight, mainly due to the amount of work involved in its cultivation (see video below). It has been used to…
Flavour trendsFood trends
September 27, 2019

Sweet Sensations | Flavor & The Menu

The Champagne Brûlée Kakigori at Intersect by Lexus in New York offers a playful new experience in a familiar format. Dessert has long been a menu category that adopts trends…
FlavourFlavour trendsNovotaste
September 26, 2019

Natural Flavor Update: Making good-for-you taste oh-so-good | Whole Foods Magazine

“No villains”—according to a research report from Kerry titled “Beyond the Label: The Clean Food Revolution,” 41% of consumers consider artificial ingredients, flavors, colors and GMOs to be bad guys…
Flavour trends
September 23, 2019

Top Trends in Mexican Cuisine — Old World Techniques, Emerging Mixology Ingredients and More Coming to Tables Across the Country in 2020 | Yahoo

Cacique® Inc. – one of the country's top authentic Mexican food brands – is celebrating Hispanic Heritage Month by partnering with some of the most respected voices in the culinary industry…