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

DairyFlavour trends
September 25, 2020

Cerelac to creme brulee, The Table’s new ice cream menu is as novel as they come

Raspberry sorbet Milo. Malted milk. And soon on the menu — Kinder Joy. The Table’s brand new ice cream store rolls out scoops of nostalgia. And the sentiment is confirmed when…
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September 25, 2020

Drive off-premise beverage sales with new flavor twists and pairings | Restaurant Business Online

Photograph: Shutterstock As restaurants have shifted and adapted to an increase in off-premise orders, one menu part that may be underselling compared to typical dine-in business numbers is beverages. Currently,…
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September 24, 2020

Banana Wave Bananamilk Rides the Oatmilk Trend with Four Flavors | Go Dairy Free

This banana and oat based milk is naturally fat free and oil free, unlike many oat milks. It’s also fortified (but surprisingly not with calcium), shelf-stable (before opening), and comes…
Coffee and TeaDairyFlavour trends
September 24, 2020

Coffee Mate Is Releasing Coffee-Flavored Creamers | Delish

COFFEE-MATE If you're a person who drinks her coffee black, you might feel a little left out by some of the super exciting creamer options that have come out in…
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September 24, 2020

Partnering with a popular food connoisseur, an ice cream maker builds out its product arsenal with exclusive flavors | Deli Market News

The festive flavor favorites are transformed into an ice cream that keto dieters and low-carb connoisseurs can enjoy For many, being on the Keto diet or eating low-carb can mean…
Beverage trendsFlavour trends
September 23, 2020

Maltina launches two new flavours – pineapple and vanilla | Daily Post Nigeria

Nigeria’s favourite malt drink, Maltina, recently launched two new exciting flavours- Maltina Pineapple and Maltina Vanilla to appeal to the dynamic taste of Nigerians. Pioneering innovation in the world of…
Flavour trendsMeat, fish and seafoodSnack
September 23, 2020

Boost Convenience-Store Snack Sales with Portability, Protein and New Flavors | CSP Daily

Photograph: Shutterstock With many consumers beginning to commute to work and school again, convenience stores have a renewed opportunity to serve the shoppers who need a quick bite while they’re…
BakeryFlavour trends
September 23, 2020

With ’80s cereal formulations, General Mills goes back to the future | Food Dive

Retrieved from General Mills on September 22, 2020 Jessi Devenyns Dive Brief: General Mills is bringing back its classic recipes for four of its cereals: Cocoa Puffs, Golden Grahams, Cookie…
Beverage trendsFlavour trends
September 22, 2020

Unique flavor combinations that elevate drinks and thrill consumers | Flavor & The Menu

This Lavender & Peach Spritz pairs two ingredients that aren’t often seen together, but sound both intriguing and refreshing. By Rob Corliss Building cocktails and nonalcoholic drinks from a trend-forward…
DairyFlavour trends
September 22, 2020

Lavender lemonade is a popular flavour at Whitby’s newest ice cream shop | DurhamRegion.com

Sprinkles and Dip is a new ice cream cafe that opened in Whitby on Aug. 1, serving up soft-serve ice cream, plus hard ice cream from Central Smith, as well…
DairyFlavour trends
September 22, 2020

Eclipse Releases New Round of Chef Collaboration Ice Creams to Raise Money for Charity | vegconomist

© Eclipse US plant-based ice cream brand Eclipse has collaborated with notable chefs to develop a range of limited-edition ice cream flavours. All profits from the ice cream sales will go to the chefs’…
ChocolateFlavour trends
September 22, 2020

Galaxy adds two new flavours to its range of vegan chocolate bars | Vegan Food & Living

Two new exciting flavours will be joining Galaxy’s vegan chocolate range at Asda supermarket from September 21st – Galaxy Vegan Smooth Mint and Galaxy Vegan Crumbled Cookie (£3). Perfect for…
DairyFlavour trends
September 22, 2020

Dairy Queen announces new fall blizzard flavours | Dished

Dairy Queen Canada Fall is just around the corner, and Dairy Queen has unveiled their new fall-themed blizzard flavours just in time for the season. DQ welcomed the arrival of…
Flavour trendsSnack
September 22, 2020

Pringles launches more Rick And Morty-inspired flavours | FoodBev Media

©Kellogg Company Pringles will continue its collaboration with Adult Swim’s popular animated series, Rick and Morty, with an extended collection of limited-edition flavours inspired by the show. In addition to their Pickle…
Flavour trends
September 22, 2020

Nanaimo Bar Flavoured Booze Is Actually A Thing In Canada & This New One Is A Whisky Cream | Narcity

wearefortycreek | Instagram jamieanne | Flickr Now, this is a perfect combination of deliciousness. Nanaimo bar alcohol is actually a thing in Canada and there's a new one you can try that's a…
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September 18, 2020

Heineken makes global push into hard seltzer category with Pure Piraña and Canijilla | Beverage Daily

Heineken is testing new hard seltzer brand Pure Piraña in New Zealand and Mexico; while exploring the booming US market with Mexican hard seltzer Canijilla. Red fruits, lime & peach…
Ethnic, International & fusionFlavour trends
September 17, 2020

Essential Sauces for Every Menu | Flavor & The Menu

Photos courtesy of the National Honey Board The National Honey Board enlisted Kathy Casey of Food Studios-Liquid Kitchen to create four new flavorful, on-trend sauces – all made possible by the awe-inspiring…
Flavour trendsMeat, fish and seafood
September 16, 2020

Where heat meets sweet | MEAT+POULTRY

Source: Yoshinoya America “Sweet heat” was identified as the No. 1 flavor trend in foodservice for 2020. The flavors of “new chili peppers” came in second in the survey of…
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September 15, 2020

Far Out Flavors | Flavor & The Menu

Executive chef Joaquin Baca of Būmu in New York introduces striking color and fruity flavor with rings of habanada pepper scattered over his Tuna Tartare. Credit: Andrew Bui By Rob…
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September 10, 2020

Showcasing the special connection between honey and beverage ingredients | Flavor & The Menu

All photos courtesy of the National Honey Board Honey bees are an integral part of the food system, playing a major role in the pollination of fruits, vegetables, nuts, spices,…
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September 8, 2020

Phở | Vietnam’s most popular flavour

At Novotaste, we understand the critical role of harmony in food science. The delicate yet elaborate interplay of flavouring compounds is undoubtedly an elusive art. Although every path to a…
Essential oilsFlavour trends
September 8, 2020

Citrus flavors help meet consumer demands for clean label and natural foods | Beverage daily

Citrus flavors are providing an answer to consumer demands for clean label and natural foods and beverages, thanks to new and authentic flavors. A huge variety of brands are driving…
Flavour trendsNovotaste
September 4, 2020

Vanilla at the forefront of new flavor combinations | Food Ingredients First

The popularity of vanilla has significantly evolved over the years and with this, the number of new products flavored with the ingredient is still growing globally. According to Innova Market Insights,…
Flavour trendsSnack
September 4, 2020

Slideshow: New menu items from Krispy Kreme, Tim Hortons, Dunkin’ | Food Business News

Source: Tim Hortons, Krispy Kreme, Dunkin' By Monica Watrous Pumpkin spice is typically the star of the seasonal menus each fall, but this year maple has a significant presence in limited-time…
Beverage trendsFlavour trends
September 4, 2020

Bud Light Debuts Platinum Hard Seltzer in 3 All-New Flavors | Thrillist

COURTESY OF BUD LIGHT Nearly a decade ago, Bud Light made its beer better with the launch of its Platinum portfolio, a collection boasting higher alcohol content than your typical…
Flavour trendsRestaurant
September 3, 2020

With honey, you get depth of flavor that’s light years beyond sugar | Flavor & The Menu

This Grilled Caulilini dish, developed by Creative Dining Services’ Ian Ramirez, showcases honey’s versatility with its honey-infused golden cashew cream, pickled raisins spiked with fermented honey and a garnish of…
Ethnic, International & fusionFlavour trends
September 3, 2020

Slideshow: Sofi Awards highlight flavor, format trends | Food Business News

Source: The Republic of Tea Inc., Abokichi Okazu, Clark and Hopkins, Sabor Mexicano Inc. KANSAS CITY – The smallest companies are often the most innovative. A lack of scale and…
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September 3, 2020

Krispy Kreme Is Unleashing 4 Different Pumpkin Spice Donuts for Fall | Thrillist

COURTESY OF KRISPY KREME Now that it's officially September, the trickle of premature pumpkin spice-flavored foods and drinks that started in August is about to turn into a bright orange…
Ethnic, International & fusionFlavour trends
September 1, 2020

Umeboshi is a fermented, salted and dried ingredient made with ume, a Japanese fruit that’s related to the apricot and plum | Flavor & The Menu

Umeboshi is a salted, pickled Japanese plum with incredible potential for flavor impact on American menus. Here, it’s glazed in honey and ready for use in a chutney, compote or…
Flavour trends
September 1, 2020

Focus on Fruit | Flavor & The Menu

Housemade soda with coconut water and lychee syrup refreshes the non-alc category with Southeast Asian fruit infusions. By Rob Corliss With beverages offering an ideal platform for introducing new flavors,…