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
July 19, 2018

Bacardi joins pink gin trend with Bosford Rose Premium Gin & Strawberry Liqueur | The Spirit Business

As the pink gin trend gains momentum, Bacardi has become the latest producer to move into the category with the launch of Bosford Rose Premium Gin & Strawberry Liqueur in…
Flavour trends
July 19, 2018

Tamarind trend freshens up summer | Fresh Plaza

Tamarind is in. Already a staple in Latin and Asian kitchens, the tart and tangy pods are reportedly trending up with shoppers nationwide with the rising popularity of agua fresca…
Flavour trendsNOVOflavours
July 19, 2018

Orple or apange?

So what kind of profile do you want for your application? Apple & orange flavour combinations are limitless & can be customized to your exact needs.
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July 16, 2018

A fatty taste WITHOUT fat or calories

When it comes to food and beverage in this modern and innovative era, consumers want it all, don’t they ? Delicious beverages with sweet, bold and well-rounded flavours – “I…
DairyFlavour trends
July 13, 2018

Here’s the Scoop: 2018 Ice Cream Trends – Thesandpaper.net

The best way to beat the heat (aside from swimming, of course)? A frozen treat! As a popular summer vacation spot, there is no shortage of ice cream shops on…
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July 12, 2018

Rosé Cider Just Got Its Own Ice Cream Flavors | Refinery29

Even before 2018's rosé season officially kicked off, it became quite clear that rosé hard ciderwas going to be the most exciting drink of the summer. With the beverage's overwhelming popularity,…
Flavour trends
July 10, 2018

Za’atar, The Tangy Middle Eastern Spice, Is Fast Becoming A Flavor Trend | Forbes

If you frequent Middle Eastern restaurants, za'atar spice is a familiar taste. But lately, za'atar has been popping up beyond its normal haunts and is fast becoming a flavor trend.…
BakeryFlavour trends
July 8, 2018

The summery scent of lavender in shortbread | Irish Times

One of the joys of summer is seeing hosts of coloured roadside flowers in bloom. To a seasoned forager who may have already enjoyed the pleasures of wild garlic, gorse…
Beverage trendsFlavour trends
July 7, 2018

Top five flavour types of 2018 | Beverage Daily

True flavours: Grapefruit, apple, coconut, ginger, orange, lemon, & mango. Yuzu has shown 60% growth. Culinary inspired: Consumers are responding to exotic & sophisticated offerings. An example includes molten chocolate…
Flavour trendsFood trendsVegan
July 3, 2018

2018 Food Trends: Natural, organic and “active” ingredients| Foodingredientfirst

As the motion of “mindful choices” continues to dominate as an overall trend this year alongside the demand for natural, clean label ingredients in beverages, substances obtained from plants are…
Flavour trendsFood trendsSnack
July 3, 2018

Seven trends at the 2018 Summer Fancy Food Show | Food business news

Nearly two-thirds of consumers buy specialty foods and beverages, catapulting the industry to $140.3 billion in retail and food service sales last year, according to a new report from the…
ChocolateConfectionaryFlavour trends
July 3, 2018

Cadbury are about to launch a new chocolate bar – and you get to choose the flavour – Mirror Online

From Oreo to popping candy to the unbeatable Daim, Dairy Milk and its all its variations have long been a British favourite. And now things are about to get even…
Beverage trendsFlavour trendsNovotaste
June 30, 2018

Prohibition: Flavour solutions for mocktails, alcohol, CBD beverages & various food applications

That’s right, the Prohibition Era is back and it is just getting started. Market trends are clearly indicating that both boomer and millennial consumers are not only accepting the resurgence…
Beverage trendsFlavour trends
June 29, 2018

Pineapple cocktails are summer’s most popular 2018 drinks | Foodsided

Pineapple cocktails have taken over your Instagram feed. How did pineapple become the summer’s most Instagrammable cocktails? Pineapple cocktails are popping up everywhere. The summer’s most Instagrammable cocktails can vary…
Flavour trendsFood trends
June 27, 2018

Spice Trends in 2018: East To The West | HungryForever Food Blog

Culinary trends are a bit similar to those in fashion: it is enough for one major influencer to come up with a new and exciting combination and the whole world…
Flavour trendsMeat, fish and seafood
June 22, 2018

I tried it: KFC launches new fried chicken flavor — and it might make you pucker – Louisville – Louisville Business First

A new flavor hits some Kentucky Fried Chicken menus today, straight from the Louisville-based chicken company's top-secret innovation kitchen. The new taste of KFC marries two of my personal favorites…
Flavour trendsFood trends
June 21, 2018

Top 2018 food trends now: The ‘women’ have spoken | Pizza Marketplace

The women have spoken, and they have some interesting ideas about where food is going in the years ahead. Les Dames d'Escoffier International — 2,300 women leaders in the food, fine…
FlavourFlavour trendsFood trends
June 15, 2018

Back to the sauce: The flavours that add a zing to menus | The Caterer

Spice blends take the guesswork out of international tastes while leaving plenty of leeway for experimentation. “We have seen a growing trend in Middle Eastern spices with the rise of…
DairyFlavour trendsInteresting
June 13, 2018

How Ben & Jerry’s knows what ice cream you’ll crave in two years | Fast company

It takes 18-24 months for “Flavor Gurus” at Ben & Jerry’s “Flavor Lab” to create a new flavor. In their civilian lives, all the gurus are serious foodies–some are former…
ChocolateConfectionaryFlavour trends
June 10, 2018

Dark chocolate candy trend, ready to taste the dark side

Dark chocolate is the candy trend that makes people re-think their chocolate treats. Are you ready to taste the dark side? Time to taste the difference. Dark chocolate is transforming…
Flavour trendsFood trends
June 7, 2018

2018 Flavor Trends: Fermentation & probiotic flavors | Food Business News

Long before refrigeration, fermentation was used as a means to extend the shelf life of perishable foods. Nomadic tribes would fill sheepskin backpacks with milk and microbial-loaded grains, which fermented…
Flavour trends
June 6, 2018

2018 Flavor Trends: Hot Honey Will Change the Way You Eat Pizza Forever | Esquire

Wildflower honey and Brazilian chili peppers are a match made in tastebud heaven. A slice of Brooklyn pizza made me a believer. It didn't take much convincing—this was Paulie Gee's,…
ChocolateConfectionaryFlavour trends
June 5, 2018

Snickers unveils three new limited-edition “intense” flavors

Mars candy brand Snickers unveiled three new limited-edition "intense" flavors in a news release: Espresso, Fiery and Salty & Sweet. The candy bars feature the traditional peanuts and caramel, but…
Flavour trendsFood trendsVegan
May 29, 2018

The Right Way to Burn Food, According to the Chefs Who Do It Best – Vogue

There’s a great scene in Julie & Julia when Amy Adams’s character Julie Powell burns a pot of boeuf bourguignon. It’s a comical moment (how do you even burn a…
Beverage trendsFlavour trends
May 25, 2018

White Port Tonic Could Top Frozé as Next Big 2018 Summer Cocktail | Fortune

Although not a true holiday but just a (very) commercial one, National Wine Day on Friday, May 25 might be the perfect way to kickoff the unofficial start of summer.…
Flavour trends
May 22, 2018

The Cake Flavor You’ll Be Seeing Everywhere, And More From The Royal Wedding Menu | Forbes

Saturday wasn't just a big day for Prince Harry and Meghan Markle. It was a day to shine for Claire Ptak, the American baker in London who made the royal…
Flavour trends
May 22, 2018

Pickle-Flavored Foods You Can Buy Right Now

Food trends come and go, but favorite flavors tend to stick around. One crunchy snack that seems to have an ever-devoted following is the pickle. You can enjoy it as…
BakeryBeverage trendsFlavour trends
May 19, 2018

Elderflower: More than just a wedding cake flavor

A springtime floral, elderflower is more than just a wedding cake flavor. It is time to discover the many uses for this distinctive flavor. Elderflower is a lovely, floral flavor…
Beverage trendsFlavour trends
May 19, 2018

Rosé owns summer so every drink now comes in a rosé flavor

Rosé isn’t just a summer beverage — it is THE summer beverage. Sales of pink wine have grown by 53% between the summers of 2016 and 2017, while the rest…
Beverage trendsFlavour trendsFood trendsSnack
May 16, 2018

2018 Flavour Trends: Floral flavors bloom in dishes, desserts and beverages

A bouquet of flavors can be found in food and drink from the cake for the upcoming British royal wedding to cocktails, pastries, candies and snacks A colorful and fragrant…