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

Beverage trendsFlavour trends
January 18, 2019

Charlotte’s Emerging Cocktail Trends in 2019 | Charlotte Magazine

O-Ku's Ain’t Nobody Got Thyme For That. COURTESY KEEPING UP with the latest food and beverage news is one of our favorite pastimes, and although the year has barely begun, we’re…
Flavour trends
January 16, 2019

7-Eleven Just Launched A Chips Ahoy Hot Cocoa & It’s A ’90s Kid DREAM | Bustle

In a press release sent to Bustle, Jacob Barnes, the director of proprietary beverages. at 7-Eleven said, "Almost everyone loves hot chocolate and hot chocolate chip cookies, and we wanted…
Flavour trends
January 16, 2019

Hibiscus-inspired flavours

Beverage trendsFlavour trends
January 16, 2019

Sip on These 2019 Beverage Trend Predictions from Imbibe | Perfumer & Flavourist

Just in time for the new year. Beverage development company Imbibe has released its list of the top beverage trends for 2019, which include popular flavors, ingredients and claims. From classic tastes…
Flavour trendsFood trends
January 16, 2019

What Flavor Trends are In—and Out—in 2019 | Food New feed

STILL HAVE AVOCADO TOAST ON THE MENU? MAYBE IT’S TIME TO RECONSIDER. It’s that time of year again, when the foodservice industry starts projecting into 2019. What trends are right…
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January 14, 2019

Orange To Remain Most Preferred Citrus Flavour In 2019 | Market Research Blog

Newly Launched Product with Real Citrus Flavours to Trend as Summertime Refreshment Anheuser-Busch InBev, multinational brewing and drink Holdings Company recently introduced an orange flavor to its beer category of…
Flavour trendsSnack
January 14, 2019

URBAN eat unveils new flavours for the New Year | Retail Times

The UK’s favourite sandwich brand, URBAN eat, has introduced two new January specials as part of its expanded collection. Tapping into the trend for bold flavours[, the Chicken Katsu sandwich…
Flavour trendsFood trends
January 14, 2019

Trend Watch: Mediterranean flair, spicy condiments and coconut-flavoured sweets | Restobiz

Over the long term, Canadians have become more accepting of global fare and spicier dishes, prompting operators to explore the world for different menu ideas. While the specifics change from month to month,…
DairyFlavour trendsFood trends
January 14, 2019

Eight Cheese Trends to Watch in 2019 | VinePair

Let’s be clear: The most important trend for 2019 (and always) is eating delicious cheese, whenever and however you darn well please. But if you’re craving cheesy inspiration for the year…
Beverage trendsFlavour trends
January 12, 2019

Trends in the 2019 cocktail scene | Augusta Free Press

Next year’s cocktails will see a bolder turn as bartenders start working with new ingredients, innovative flavors, and courageous combinations. Culinary Cocktails The rise of creative culinary chefs in the…
Flavour trendsFood trends
January 11, 2019

Flavored butter is the restaurant-style hack that will instantly upgrade your home-cooked food | The Washington Post

(Photo by Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post) As we try to show you here at Voraciously, you don’t need a culinary degree,…
Flavour trendsFood trends
January 11, 2019

Sri Lankan Grub, The Rise Of Rum And Going Meat-Free – 2019’s Food Trends Revealed | Huffingtonpost.co.uk

RALUCA IOANA COHN VIA GETTY IMAGES What does 2019 have to offer on the foodie scene? Asian-inspired cuisine, wonky veg and rum, according to the annual BBC Good Food trends…
Beverage trendsFlavour trends
January 11, 2019

2019 beverage trends: Bitter flavors, cold brew teas and probiotics are on the menu, says Treatt | Food Ingredients First

Sustainability, veganism and health are three macro trends that continue to dominate innovation in food and drink today. Treatt has uncovered how these macro trends will influence flavors and processes in the…
Flavour trends
January 11, 2019

 The tastes forecast to trend in 2019 | Food Business News

Photo: Adobe Stock Flavors associated with health, nature, adventure and nostalgia are slated to trend in 2019. The flavors identified by developers and marketers capture trending tastes, but also the…
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January 11, 2019

2019 Flavor trends for food and beverage | Nutritional Outlook

Photo © AdobeStock.com/Natalia Klenova Which flavors are hot in 2019? Leading flavor houses gave Nutritional Outlook their predictions for which flavors consumers will be looking for in food and drinks in the…
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…