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 45,000 formulas in library

  • Reverse engineering of flavours

In-tune with industry & consumer flavour trends

ChocolateFlavour trends
October 17, 2018

3 Musketeers Launches New Birthday Cake Flavor | Magic Valley

If you’re not into pumpkin spice everything, we have good news. Not only are pumpkins about to be so last season in favor of peppermint, but there also seems to be a new…
Flavour trends
October 16, 2018

Flavor Makers – Sauces, spreads and dips bring a dish to life | Getflavor.com

SWEET HONEY BRINGS OUT THE EARTHINESS OF THE BEETS IN THIS ROASTED BEET MUHAMMARA WITH POMEGRANATE-ORANGE HONEY AND GREEK YOGURT PHOTO CREDIT: NATIONAL HONEY BOARD Sweet honey brings out the…
Flavour trends
October 16, 2018

4 Pathways to Modern Heat – Flavor & The Menu | Getflavor

BALANCED HEAT BRINGS BOLD FLAVOR TO BREAKFAST. FIND THE RECIPE FOR THIS CHIPOTLE BBQ BREAKFAST CHIMICHANGA HERE PHOTO CREDIT: FRENCH’S FOODSERVICE When successful restaurant brands like Sweetgreen, a modern fast-casual salad concept,…
Flavour trends
October 14, 2018

Is ‘Christmas Tree’ the New Flavor of Holidays Snacking? | Thrillist

SHUTTERSTOCK/ PETER GUDELLA There are myriad flavors associated with Christmas. Fruitcake. Peppermint. Ham. Nintendo 64. But the undeniable scent of the Christmas season is pine, otherwise known as "Christmas Tree," otherwise known as…
Flavour trends
October 8, 2018

As Maple Becomes A Fall Flavor Trend, Food Critic Mimi Sheraton Unleashes A Debate | Forbes

Staff photo by Jill Brady/Portland Press Herald via Getty Images In recent times, maple has challenged pumpkin spice for fall flavor supremacy. But at least one legendary food figure is…
ChocolateFlavour trends
October 5, 2018

Trial and Error: Are these the strangest chocolate flavours in New Zealand? | Spy NZ Herald

The Chocolate & Coffee Show is on this weekend. Ahead of the event, we enlisted our Trial and Error panel to test some of the more unusual chocolate offerings artisans…
BakeryFlavour trends
October 5, 2018

India’s bakery industry set to witness boom in flavours & fusion trend | FNB News

India’s bakery industry is in a growing phase and is all set to witness an boom in flavours to cater to the taste buds of customers and meet their requirements.…
Flavour trendsVegan
October 5, 2018

Pumpkin spice and chili makes a bowlful of flavor | StarTribune.com

ROBIN ASBELL • SPECIAL TO THE STAR TRIBUNE Pumpkin Spice Chili Pumpkin-spice season is upon us, as predictably as the leaves changing and the days growing shorter. Love it or…
Flavour trends
October 5, 2018

Emerging flavors help companies renovate existing brands, offer more satisfying better-for-you options | Food Navigator

Companies facing growing pressure to launch a near constant stream of new products or better-for-you versions of beloved items that do not sacrifice taste or experience may find some relief…
Flavour trends
October 3, 2018

Tapping Into Flavor Adventures | Convenience Store Decisions

Americans want new flavor experiences, but they also want food items that feel familiar. C-stores are adding more conventional ethnic foods, while eyeing ways to incorporate upcoming foodie flavors, so…
Beverage trendsFlavour trendsFood trends
September 24, 2018

12 Trends in Foods, Flavours & Beverage that Will Triumph in 2019 | Visit Yogurt Lab

Global trends that will impact on food during 2019 point to a growth of healthy and sustainable foods. In this regard, given that half of Europeans follow some type of…
Flavour trends
September 24, 2018

Current Trends in Flavors are Trending Toward the Exotic | Food Processing

What’s so good about exotic flavors? Or to put it another way: What makes exotic flavors so good? Ingredient suppliers say three of the fastest-developing flavor categories are ethnic flavors,…
Flavour trends
September 21, 2018

Pumpkin Spice’s Reign of Terror Is Over, All Hail Cider | The Daily Meal

Dreamstime R.I.P. but also yippee! After years of over-hyping and some delicious (but quite a few nasty) seasonal products, it looks as though the fall pumpkin spice trend is officially plateauing. Are you…
Beverage trendsFlavour trendsFood trends
September 21, 2018

Using natural ingredients to create authentic, fresh flavors | Food Ingredients First

Photo: Adobestock The word natural remains a powerful force in food and beverage product development. While the term, when used on front-of-pack labels, has created legal complications for some manufacturers,…
Beverage trendsFlavour trends
September 20, 2018

Six must-taste drink trends to explore this fall | The Globe & Mail

Your bar cart or liquor cabinet is a magnet for wide-reaching cultural vibes this season. The liquor industry is tapping everything from fashion and demographics (millennial pink is back) to…
Flavour trends
September 20, 2018

New DOLE Salad Kit Leverages Growing Popularity of Miso | OAOA

DOLE® Spinach Miso Crunch Premium Salad Kit (Photo: Business Wire) Offering a nutritious, Japanese-influenced flavor experience, the restaurant-inspired new salad kit arrives in stores nationwide to the U.S. and Canada…
Flavour trends
September 19, 2018

Pickle Flavor Is Overtaking Avocados As The Millennial Staple Food Trend | The Talko

A generation that's known to be fickle is finding satisfaction with a pickle. No kidding here folks, it seems everyone's favorite vegetable that's fine in brine has become the trendiest taste…
Beverage trendsFlavour trends
September 17, 2018

Aldi is launching a gingerbread gin this Autumn | Metro News

(Picture: Getty/ Aldi) Read more: https://metro.co.uk/2018/09/15/aldi-is-launching-a-gingerbread-gin-this-autumn-7944572/?ito=cbshare Twitter: https://twitter.com/MetroUK | Facebook: https://www.facebook.com/MetroUK/ Aldi has announced it will be increasing its gin range by 60% this Autumn – as the store says…
FlavourFlavour trendsNOVOflavours
September 16, 2018

Raspana or Banberry?

FlavourFlavour trends
September 15, 2018

The clean label trend extends to flavors and extracts | Food Dive

A greater focus on clean labels that are easy to understand is among trends in the flavor industry today, according to Food Ingredients First. Consumers are looking for exciting and innovative…
Flavour trends
September 13, 2018

DataBite: Why Our Love for “Pumpkin Spice Everything” Won’t Fade | Labelinsight

Temperatures have started to cool, school is back in session, and Halloween candy is already being prominently displayed. You know what that means -- pumpkin spice season is upon us.…
Flavour trendsFood trends
September 12, 2018

2019 Food And Flavor Forecast | Gourmet Insider Magazine

The Culinary Visions Panel, a food-focused insights and trends research practice that studies a wide range of culinary topics important to consumers and food industry professionals, has unveiled its 2019…
Flavour trendsFood trends
September 12, 2018

Navigating food and flavor trends | Food Business News

Activated charcoal has emerged as an ingredient in food and beverages, adding a black tint or functional twist to cold-pressed juices, ice cream, lattes and pizza crusts. A couple of…
Flavour trends
September 12, 2018

Top flavor trends for food and beverage at IFT 2018 | Nutritional Outlook

Photo © iStockphoto.com/enjoynz The biggest flavor trends of 2018 were on parade in the food and drink samples exhibitors distributed at the Institute of Food Technologists’ Annual Meeting and Food…
Flavour trends
September 10, 2018

Consumers embrace bold flavors of Korean cuisine | Nation’s Restaurant News

Americans’ growing awareness of Korean culture — from K-Pop to K-Beauty to the 2018 Winter Olympics in Pyeongchang — coupled with their increasingly adventurous tastes has led to a rise in Korean…
Flavour trends
September 5, 2018

In Flavour: Saffron more than just a colorful spice | Mintel.com

Thanks to international travel, global brands and creative chefs, consumers are being exposed to more types of cuisines than ever before. Saffron is an ingredient that can be used to…
Flavour trends
August 31, 2018

Norman restaurants continue pumpkin spice trend with new drinks, food this fall | oudaily.com

Starbucks welcomed fall with an early release of its pumpkin spice latte on Aug. 28, a week earlier than last year. In addition to Starbucks, several local businesses are capitalizing on the flavor…
Flavour trends
August 31, 2018

What does unicorn taste like? | Food Business News

One of today’s hottest flavor trends is not a flavor at all. It’s showing up in snack cakes, cereal, beverages, ice cream and gum, and it may taste like birthday…
CanadaFlavour trends
August 30, 2018

Fusion flavours are in the spotlight at this year’s Richmond World | Straight.com

This year’s Richmond World Festival will showcase cross-cultural cuisine.RICHMOND WORLD FESTIVAL It’s not easy blending together different cuisines, and it’s a fact that this type of cooking has earned a…
Flavour trendsNovotaste
August 29, 2018

Trendy flavors for Christmas 2018

As we edge closer towards 2019, the Novotaste team has come up with three categories of flavours for Christmas, New Years & the cold winter months that follow. The popular…