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 trends
January 24, 2020

Flavor Tracking: Where Are They Now? | IFT.org

With each new year comes a deluge of trend reports from experts in the food and beverage industry covering a range of topics from foodservice and artificial intelligence to colors,…
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January 17, 2020

Netflix, Ben & Jerry’s scoop up new ice cream flavor, Netflix & Chilll’d | CNET

The new flavor has a non-dairy version as well. Ben & Jerry's The expression "Netflix and Chill," a term that's become a cover phrase for getting romantic with a companion, is…
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January 15, 2020

2020 Top 10 Flavor Trends | Flavor & the Menu

We welcome you to our 2020 Top 10 Trends issue, our annual collection of 10 trends influencing menus over the coming years. As we’re compiling this special collection of 10…
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January 15, 2020

Kit Kat’s New Raspberry Crème Flavor Will Be Your Love This Valentine’s Day | Better Homes & Gardens

Photo: Target Kit Kat loves to reward their fans with new flavors—and lots of rumors about new flavors. So if you love traditional crispy Kit Kat wafers, there's now another new flavor…
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January 14, 2020

Reuben Sandwich-Flavored Pringles Are A Thing Now And People Are Kind Of Into It | Delish

INSTAGRAM/CANDYHUNTING I don't know exactly when this bizarre flavored-chip trend started but it seems that it's not going anywhere anytime soon. The latest to join the likes of pickle and turduken-flavored chips…
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January 9, 2020

Flavor Watch: Bright Prospect | Flavor & The Menu

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January 8, 2020

Peet’s Coffee Warms Up Winter 2020 with Global Flavors | PR Newswire

Oat Milk Horchata Latte by Peet’s Coffee The Original Craft Coffee®, today announced the return of its annual Ethiopia Super Natural coffee, as well as a 2020 winter beverage lineup inspired by…
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January 8, 2020

“The lines between flavour categories are blurring,” getting specific on flavor origin | Food Ingredients First

Taste and nutrition company Kerry has released its 2020 European taste charts, which represent the company’s annual review of the F&B landscape utilizing consumer trends, foodservice influences and internal culinary…
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January 8, 2020

Which flavors will be hot in 2020? | Candy Industry

Photo from FONA International. Fruity and floral food and beverage products continue to pop up on the market. There’s a reason for that. Through its Flavor Radar methodology, FONA identifies…
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January 8, 2020

Lay’s new flavors give snack fans plenty of reasons to smile | Foodsided

Smiles are welcoming the New Year. Three Lay’s new flavors will be hitting store shelves and snack fans will be running to the store to grab an extra bag. Are…
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January 6, 2020

A strategy that pulls a few emerging/fringe ingredients into more familiar flavor combinations | Flavor & The Menu

Blueberry granita adds beauty and flavor to any salad. This one includes cranberry hibiscus, sorrel blooms, purple radish and lucky clover. Credit: U.S. Highbush Blueberry Council Certainly, everyone wants to…
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January 6, 2020

Flavors and applications to watch in 2020 | Food Business News

Photo: Adobe Stock It’s often helpful to review the past in order to identify future trends. Analysis of online customer reviews, searches and orders gives forecasters a broader view into…
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January 6, 2020

PepsiCo Exec Reveals 2020’s ‘Hot’ and Boozy Snack Trends on Cheddar | Cheddar

While savory snacking options in 2020 will maintain the classic comfort flavors, snackers might be in for an extra kick when they open a bag of chips, according to research…
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January 6, 2020

Plant-based and functional flavors to dominate in 2020, experts say | Food Dive

Credit: marekuliasz/Getty Images Dive Brief: Flavor companies are increasingly focused on functional ingredients and mixed flavor profiles for 2020 and beyond, which may signal a bright future for hemp, botanicals and…
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January 6, 2020

Low/No Booze, exotic uniqueness & Pacific flavors: Monin predicts 2020 flavor trends | Food Navigator

Getty/Rimma Bondarenko Consumers ‘hunting for uniqueness’ is creating opportunities for food and beverage formulations with ingredients like turmeric, collagen, and CBD, according to Florida-based Monin Gourmet Flavorings. Source: Low/No Booze,…
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December 27, 2019

LaCroix Is Dropping a Limoncello Flavor | Yahoo

Getty Images / Justin Sullivan / Oxana Denezhkina One of the top trends of 2019 was hard seltzer, taking the existing flavored sparkling water fervor and giving it a boozy twist. The hard seltzer…
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December 20, 2019

Consumers move out of their flavor comfort zone, says Innova Market Insights | Food Navigator

Getty/kieferpix Interest in discovering new flavors is higher than ever with 74% of consumers surveyed agreeing that they love to discover new flavors even bitter or earthy taste profiles, according…
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December 18, 2019

Grapefruit Delights | Flavor & The Menu

Grapefruit halves are getting the culinary treatment on forward-thinking menus. At Piccolina in Washington, D.C., grapefruit is charred slightly in the wood-fired oven, drizzled with olive oil and sprinkled with…
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December 18, 2019

Pepsi’s New Flavour Has Double The Caffeine Of Regular Pepsi | Delish

PEPSI Pepsi has announced that it’s releasing a new coffee-flavoured drink. Pepsi Café, which is “cola with coffee”, is due for release in April 2020, and will come in original and…
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December 18, 2019

UK Flavour Day 2019: flavouring’s role in consumer trends | New Food Magazine

The UK Flavour Day 2019 brought together decision makers and experts for discussions about flavourings role in current and future consumer trends. Here, James Smith, Chairman of the UK Flavour…
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December 18, 2019

“Taste of the East”: Paradise Fruits taps into Japanese flavors and healthy snacking at Fi Europe 2019 | Food Ingredients First

Paradise Fruits by Jahncke launched a new “Taste of the East” range at Fi Europe 2019 along with a new higher fiber recipe with reduced sugar. From the show floor…
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December 17, 2019

From fruit-flavored Coke to Hershey Kisses: The reason behind the flavor variety boom | Yahoo Finance

Newly designed Diet Coke cans, including the new flavors of Diet Coke, are shown in this photo, in New York, Monday, Jan. 29, 2018. (AP Photo/Richard Drew) Kerri Kopp is…
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December 16, 2019

2020 Flavor Forecast | IFT.org

Global consumers have endless choice and omnichannel access when it comes to food and beverage consumer packaged goods (CPGs), and, according to Nielsen, only 8% of consumers across the globe…
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December 9, 2019

12 Ways With Sauce | Flavor & The Menu

Chermoula, spiked with harissa, takes center stage in this seafood dish at Shaya in New Orleans. Credit: Shaya From creamy beurre blanc to smoky mole and aromatic curry, sauces are…
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December 9, 2019

When Flavor and Science Collide | Flavor & The Menu

By applying chemical compound data to complement his culinary finesse, Jamie Simpson, executive chef liaison, Culinary Vegetable Institute at the Chef’s Garden in Milan, Ohio, creates a sublime miniature bite…
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December 9, 2019

Indian chefs are exploring alcohol as an ingredient | The Sunday Guardian Live

For most of us, alcohol serves as an accompaniment to dishes. But there are chefs who regularly make use of it as a flavourful ingredient. Cooking food in alcohol is…
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December 9, 2019

Jack Daniels’ New Apple Whiskey Is Begging To Be Added To Hot Toddies This Fall | Delish

JACK DANIEL'S One of my very favorite pastimes in the fall is spiking apple cider with whiskey. If you too share that passion, Jack Daniels just announced a new creation…
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December 4, 2019

Food Trends For 2020: Savory Sumac Is Getting Its Moment | Forbes

Sumac is becoming a popular spice on meus and among home cooks. (Photo by Colin McConnell/Toronto ... TORONTO STAR VIA GETTY IMAGES Diners’ growing interest in Middle Eastern food has…
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December 3, 2019

Why the Hot & Spicy Food Trend is an Exciting Opportunity | Food Navigator

Chili peppers play an important role in the food industry today. They enhance the flavor—heat, pungency, warmth and bite—as well as the color of prepared foods. For food manufacturers, these…
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December 3, 2019

Oreo Unveils New Churro Cookie As Its Latest Mystery Flavor | People.com

NABISCO After months of keeping us in the dark, Oreo finally revealed the flavor of their Mystery Oreo, and it’s not what we guessed it would be. When PEOPLE staffers tried the treats…