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

FlavourFlavour trendsInteresting
March 20, 2019

Tastewise AI platform to guide innovation: ‘You have to be as dynamic as food trucks’ | Food Navigator

Israeli food tech start-up Tastewise has developed a food intelligence platform that provides real-time analytics of consumers’ “constantly changing” tastes and dietary needs. Source: Tastewise AI platform to guide innovation:…
Beverage trendsFlavour trends
March 20, 2019

Coca-Cola latches onto America’s flavored seltzer obsession with sparkling Smartwater | CNN

The new line launches this month. Coca-Cola wants to capitalize on America's obsession with flavored sparkling water, so it launched yet another seltzer line, this time from its premium Smartwater…
BakeryFlavour trends
March 19, 2019

The fresh flavors of spring | Bake Magazine

Cake decorators gain inspiration from the latest consumer trends, and consumer interest in multicultural cuisines and authentic and unconventional taste experiences are driving flavor innovation. “We cater to each season,”…
Beverage trendsFlavour trends
March 19, 2019

Funkin launches ‘on trend’ watermelon cocktail mix | Bar magazine

Funkin Cocktails is debuting its FunkinPRO Watermelon Cocktail Mix to the UK on-trade. Tipped as a top flavour for this summer, the new watermelon mix offers a “sweet and refreshing…
Flavour trends
March 19, 2019

5 Eastern-Med Flavors to Watch | Flavor & The Menu

Beverage trendsFlavour trends
March 18, 2019

What is it about gin that has inspired a trend? | IOL

After centuries of mediocrity, gin is holding its own once again. I love a good G&T, especially in summer and the drink that is trending all over the world has experienced…
Flavour trendsMeat, fish and seafood
March 18, 2019

Ethnic, BBQ among heat-and-eat meat trends | Supermarket Perimeter

New, bold and global Hormel Foods Sales LLC, a division of Austin, Minnesota-based Hormel, has several heat-and-eat options for its customers, says Megan Ward, the company’s associate brand manager. The…
BeerBeverage trendsFlavour trends
March 17, 2019

Corona will push its new Refresca nationally | CMO Strategy | Ad Age

Corona—which tiptoed into the flavored malt beverage market last year with Corona Refresca—is about to dive in head-first. After testing the so-called "premium spiked refresher" in a handful of cities,…
Flavour trends
March 16, 2019

Sauces add depth, flavor to ballpark menus

Photograph: Shutterstock If baseball is the number one American pastime, then seeking out the inventive food offerings at ballparks is a close second. Each year foodservice operators at the nation’s…
ConfectionaryFlavour trends
March 15, 2019

2019 flavor trends: Violets, jackfruit and pink peppercorns | Candy Industry

Expect to see chocolates and candies made with notes of violet, maqui berry or saffron soon. That’s according to 2019 Flavor Trends report. The ingredient company highlighted a number of…
Flavour trends
March 14, 2019

Bacon-centric restaurant coming to downtown Minneapolis hotel and development | StarTribune.com

WILLIAM WIDMER – NEW YORK TIMES Are Minnesotans over the bacon trend? Bacon Social House thinks not. Bacon flights, a bacon Old Fashioned, bacon shrimp and grits. Those menu offerings…
Essential oilsFlavour trends
March 14, 2019

4 out of 10 Consumers Prefer Plant-based Food Flavour Enhancers: FMI Survey | The business investment

Consumption of food flavour enhancer is likely to reach 4,000 thousand MT towards 2019 end. As indicated by a new research study by Future Market Insights, food flavour enhancer market volume will…
Beverage trendsFlavour trends
March 12, 2019

Pomelo, calamansi and yuzu: Citrus in the spotlight in beverage flavour trends | Beverage Daily

Lemon, orange and grapefruit are citrus staples - but what about pomelo, calamansi and yuzu? We take a look at where beverage flavours could go in 2019 and beyond. Source:…
DairyFlavour trends
March 11, 2019

Think pink for newest flavour from Mackie’s – Scottish Field | Scottishfield

One of the nation’s best-loved brands is transporting ice cream lovers back to their childhood with a vibrant new flavour combination. Sampling classic strawberry and on-trend rhubarb, Mackie’s of Scotland…
Flavour trendsMultisensory
March 9, 2019

Lay’s Reveals Three New Limited Edition Flavors | The Daily Meal

Lay’s is rolling out three new potato chip flavors as part of their ‘Turn Up the Flavor’ program. There are some pretty wild potato chip flavors out there, and Lay’s newest flavors…
Flavour trendsFood trends
March 8, 2019

Do you know your kvass from your celtuce? | Good Food

Roast leek, brown butter and celtuce at Yellow restaurant in Sydney. Photo: Christopher Pearce Just when you've finally learned how to pronounce quinoa ("keen-wah" in case you're late to the party),…
Flavour trends
March 5, 2019

Stepping into spring: Increased “blossom appeal” in flavor NPD, while hibiscus and elderflower reign supreme | Food Ingredients First

Floral ingredients are being incorporated into dynamic flavor combinations in the world of food and beverages. Florals tonalities can offer new experiences, aromatic escapes, healthy connotations, culinary inspiration and enhancements…
Beverage trendsFlavour trendsNovotaste
March 5, 2019

Navigating natural sweetener solutions in beverages | Food Business News

Photo: Blossom Water Seventy-three per cent of Americans are concerned with the nutritional content of their food, according to the U.S. Grocery Shopping Trends 2018 survey from The Food Marketing…
Flavour trends
February 28, 2019

Pepsi Max adds raspberry flavour to portfolio | Talking Retail

Pepsi Max Raspberry will be available from March in a 330ml can (67p), a 500ml price-marked bottle (£1.39), a 600ml bottle (£1.39), a 1.5-litre bottle (£1.09), and a 2-litre bottle…
BakeryFlavour trends
February 25, 2019

Top Baking Trends for 2019 | Queen Fine Foods

1. Brown Butter Already a culinary superstar in the savoury world, brown butter baking has slowly nudged its way into our sweet universe too. Keep an eye out for an…
Beverage trendsFlavour trends
February 25, 2019

Volvic launches Touch of Fruit Sugar Free Rhubarb flavour as special edition | Retail Times

Volvic, the UK’s no 1 bottled water brand launches new Touch of Fruit Sugar Free Rhubarb flavour in special edition. The sweet and tart, quintessentially British flavour, follows the brand’s…
Flavour trendsFood trends
February 24, 2019

Unexplored African Cuisine Is The New Food Trend 2019 | Longevitylive

Unexplored African cuisine is hitting the world’s food industry and unveiling an array of new spices, flavors and cooking methods. Those who have experienced the food of South, East, West…
Flavour trends
February 22, 2019

Why floral and international flavors will dominate 2019 | Food Dive

Dive Brief: Floral and savory flavors will dominate food and beverage innovations in 2019, representatives of ingredients companies told Food Business News. These flavor trends are coming from consumers looking for…
Essential oilsFlavour trends
February 22, 2019

Gardeners love lavender for scent, flavor | The Hoosier Gardener 

Lavender, an Old World plant native to the Mediterranean region, has had a place in gardens for thousands of years. During the Roman Empire, it was used to scent bath…
Beverage trendsFlavour trends
February 22, 2019

6 flavored vodkas on the market worth a taste | mycentralkersey

Vodka is one of the most versatile spirits around. Composed primarily of water and ethanol, it leaves an almost blank canvas on the palate and can enjoyed mixed with juices…
Flavour trends
February 21, 2019

Bitters Keep Climbing As Consumers Explore New Flavor Profiles | Shanken News Daily

As consumers continue to expand their flavor repertoires, bitter liqueurs and aperitifs have begun to catch fire in the U.S. Much of the category’s growth has been centered in the on-premise,…
Beverage trendsFlavour trends
February 20, 2019

Pure Leaf Herbal Iced Teas are blooming with trending flavors | Food Sided

  Pure Leaf Herbal Iced Teas bring new, trending flavors to the beverage aisle. Are you ready to sip on these vibrant teas that are blooming with flavor? Iced teas…
Flavour trends
February 19, 2019

Volvic adds Rhubarb flavour to sugar free range | Talking Retail

The flavour will be available from March a 750ml bottle retailing at £1.15 and a 1.5-litre bottle retailing at £1. The launch will be supported by a £2.1m investment across…
Flavour trends
February 18, 2019

The Latest Trends In Flavors And Spices | Forbes

Food tastes are changing.GETTY In 1950, the average home kitchen held 10 spices, seasonings and extracts. Today that number is over 40. Eating at home is growing - 83% of…
Flavour trends
February 15, 2019

Transformation of Flavour Forecast for 2019 | Restobiz

Today McCormick & Company, Inc., a global leader in flavour, revealed it’s jump-starting a year-round, always-on flavour news approach to its nearly 20-year-old annual report. Flavour Forecast, which has always…