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

CanadaFlavour trends
May 19, 2019

Stampede vendors up ante on wacky food concoctions | CTV News

Pickle Ice Cream will be available on the midway of the 2019 Calgary Stampede (Calgary Stampede) Pickle is proving a likely "it"  flavour for the upcoming Calgary Stampede and it's…
Flavour trends
May 15, 2019

“Chinese dragon fruit price shows upward trend” | Fresh Plaza

Dragon fruits are one of the most popular fruits in the Chinese market. This kind of fruit is loved by Chinese consumers because of the sweet flavor. The price of…
Flavour trendsMultisensory
May 9, 2019

Sensorial experiences: Discovery, naturality and traceability as key flavor trends for the summer | Food Ingredients First

Consumers often choose natural and healthy products, which offer an indulgent sensory experience, particularly in beverages. For French flavor group Aromatech, the beverage sector is open to innovation with new,…
Beverage trendsFlavour trends
May 9, 2019

7-Eleven Thrills with First ‘vitaminwater Chill’ | PR Newswire

A new Slurpee Lite® drink is in town, and it’s the first glacéau vitaminwater Chill carried by 7-Eleven® stores. Taking a cue from the latest flavor trends, 7-Eleven and glacéau…
Flavour trends
May 8, 2019

Operators turn up the heat with spicy flavors | Restaurant News

Some like it hot, some like it spicy and some are constantly on the hunt for maximum heat. Many diners scan menus for items that will tingle their taste buds in…
Flavour trends
May 7, 2019

Trend Alert: Chimichurri Sauce Is Spreading Fast and Delicious | Food Network

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved For those who like to stake out the latest restaurant-menu trends, here’s one you may actually prefer to steak out:…
Beverage trendsFlavour trends
May 6, 2019

Corona Refresca: Taste of the tropics brings the ultimate refreshment | Foodsided

Corona Refresca, three tropical flavors, photo provided by Corona A taste of the tropics is the best description for the new Corona Refresca. These flavorful, malt beverages are a slight…
Flavour trends
May 3, 2019

3 ways to give chicken dishes a new twist | Restaurant Business Online

Photograph: Shutterstock Although diners have their own favorite dishes they always seek out on menus, many dine out to try something new from time to time. That means that restaurant…
Flavour trendsFood trends
May 2, 2019

Tabasco spices up global food trends | Business Mirror

The versatility of the pepper sauce brand was among the highlights of the recent two-day Taste Setters workshop. FOR those who love to keep things hot, you probably have a…
Flavour trendsMeat, fish and seafood
May 1, 2019

Meat flavors continue to feature variety | MEAT+POULTRY

Source: Adobe Stock From harissa and fire-roasted garlic to Peruvian peppers, flavors hailing from diverse areas of the globe are spicing up jerky, bites and burgers, as well as menus…
Flavour trends
May 1, 2019

4 Red-Hot Global Sauces | Flavor & The Menu

There’s no shortage of sauce inspiration from global food cultures. The sweet spot lies in translating those sauces for American diners, mashing them into familiar forms, or combining them with…
Beverage trendsFlavour trends
April 30, 2019

Best Summer Cocktails For Trendy Refreshing Drinks 2019 | Refinery 29

PHOTOGRAPHED BY ROXANA AZAR. A few years ago, frosé burst onto the summer cocktail scene, and drinkers were instantly enamored with the new booze-filled slushie. The pink drink stayed trendy for…
Flavour trendsNOVOflavours
April 29, 2019

2019 Trendy Summer Flavours

The Novotaste flavour team recently got inspired by a post describing flavour trends for food & beverage applications. There were 9 general trends that consisted of berry, tropical, green, mushroom,…
ConfectionaryFlavour trends
April 26, 2019

New Japanese KitKat flavor: Peach mint chocolate with rum | Japan Today

Photo: Nestle Japan Japan is known for its incredibly varied selection of KitKat flavors, many inspired by regional and seasonal themes, a selection so diverse there's even a sake-KitKat-pairing event…
Flavour trendsFood trends
April 26, 2019

Spicy condiments kick up the flavor, drive sales | Restaurant Business

Photograph: Shutterstock Spicy condiments are hot in more ways than one. Consumers are seeking bold flavors from around the world that allow them to experience new flavor sensations, and restaurants…
Beverage trendsCoffee and TeaFlavour trends
April 24, 2019

Coca-Cola Just Made a Huge Strategic Decision That Will Change Everybody’s Perception of Coke | Inc.com

Not enough of a boost anymore? CREDIT: Getty Images Absurdly Driven looks at the world of business with a skeptical eye and a firmly rooted tongue in cheek.  What do…
ConfectionaryFlavour trends
April 22, 2019

Here Are The 2019 New M&M’s Flavours You Can Vote On | Z1035

M&M’s is going nuts with new flavours.  The three new offerings – English Toffee Peanut, Mexican Jalapeno Peanut and Thai Coconut Peanut – hit store shelves this week.  The packages invite M&M’s fans…
Beverage trendsFlavour trends
April 20, 2019

Low ABV, Fruit-Flavored Beers Will Dominate Bar Menus This Summer | Fortune

Tangerine Suncrush If drinking a beer outdoors this spring reminds you of wandering through the fruit aisle at your favorite grocery store, you probably aren’t alone. Fruit-flavored beer with an…
Flavour trends
April 18, 2019

Flavour trends for the year ahead – Food & Drink International | Food & Drink International

Credit: Shutterstock.com/ Nataliya Arzamasova International Taste Solutions (ITS) has teamed up with Innova to offer an insight into emerging flavour trends for the year ahead. The main flavour trends on…
Beverage trendsFlavour trends
April 18, 2019

Smirnoff taps into lower alcohol trend with new ‘Infusions’ range | Drinks Retailing News

Diageo is introducing Smirnoff Infusions, creating a range for the Smirnoff portfolio that is designed to be mixed with soda to create a lower calorie finished serve. The new spirit…
Flavour trends
April 18, 2019

Future flavors? ITS pegs fruits, international cuisines and warming spices as key flavors trends for 2019/20 | Food Ingredients First

Fruit flavors are expected to dominate, along with international cuisines and warming spices, according to the UK-based flavors company International Taste Solutions (ITS). As part of the drive to pinpoint…
FlavourFlavour trendsFood science
April 17, 2019

Nine trends driving flavour innovation | Food Navigator

The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active…
Flavour trendsNOVOflavours
April 16, 2019

Bunny on the beach flavour?

Spring is here, snow is finally melting & Easter is approaching. To celebrate this, the Novotaste flavour team has created a variety of flavours inspired by "sex on the beach",…
BeerBeverage trendsFlavour trends
April 16, 2019

Millennials are drinking less beer. So beer is becoming more like juice | VOX

Lime-A-Ritas recently expanded into wine cocktail-inspired beverages called Ritas Spritz. Natty Light had a problem. The problem was not, as one might suspect, with the product itself — the watery…
Beverage trendsFlavour trends
April 12, 2019

Russian traditions inspire new Moskovskaya flavours | The Spirits Business

The Moskovskaya Infusion range will roll out across numerous markets this year The four new flavour infusions are: Horseradish and Honey; Pickle and Dill; Ginger and Lime; and Cranberry and…
Beverage trendsFlavour trends
April 12, 2019

Effen vodka taps into rosé trend with new flavour | The Spirit Business

Effen Rosé and Yuzu Citrus vodkas are launching in the US Effen Rosé vodka “turns the rosé wine trend on its head” and is described as “crisp, clean and fruity”.…
Flavour trends
April 12, 2019

Mexican vegan is a flavor trend to watch, says McCormick | Food Business News

Photo: McCormick & Co. The next flavor trend in focus for McCormick & Co. is “Mexican food from a vegan lens,” said Kevan Vetter, executive chef. Smoky dried chilies, bright…
Beverage trendsFlavour trends
April 11, 2019

Corky’s adds Passion Fruit flavour to glitter range | Bar magazine

Glitter schnapps brand Corky’s has extended its range with a new Passion Fruit flavour, inspired by the Pornstar Martini cocktail trend. The new 15% ABV variant is joining other glitter…
Flavour trends
April 10, 2019

International flavors spice up what is thought of as American food | Food Dive

Top image credit: jules Today's consumers want more than tahini and turmeric, focusing on hyper-local flavors such as Cantonese XO sauce and Javanese sambal oelek. As social media and travel…
Flavour trends
April 10, 2019

5 Genius Ways You Can Reuse Your Leftover Pickle Juice | Food Beast

Photo: So Delicious Pickles are extremely delicious and oh so popular during the cold season. But what do you do with the leftover pickle juice after munching the last gherkin?…