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 55,000 formulas in library

  • Reverse engineering of flavours

In-tune with industry & consumer flavour trends

Flavour trends
May 22, 2020

Spicy Carrot Flavour Combinations | Flavor & The Menu

Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce. Morrison Healthcare has launched more than 25 pop-up style concepts across 750-plus U.S.…
Flavour trends
May 21, 2020

Smoking Honey Out | Flavor & The Menu

Smoked honey complements barbecue sauce beautifully, building depth and introducing a new narrative to classic builds, like this pulled pork sandwich. Adding smoke to honey balances the rounded sweetness with…
Flavour trends
May 21, 2020

Navigating flavor trends: Innova Market Insights flags how COVID-19 challenges behaviors, indulgence still key | Food Ingredients First

Innova Market Insights’ Flavor Trends for 2020 have been highly anticipated and the market researcher has surveyed consumers in 12 countries over the past several weeks, mapping changing consumer behaviors…
Flavour trends
May 21, 2020

Top Flavor Trends for 2020 (webinar) | Food Ingredients First

Flavors are more than ever at the center of new product innovation as ethnic flavors continue to expand globally. Meanwhile, storytelling is key to engaging with consumers. Health is top-of-mind…
Flavour trends
May 20, 2020

Dr. Pepper & Cream Soda | Simplemost

Target It’s official: The new Dr Pepper flavor has landed! Dr Pepper & Cream Soda is a harmonious combo of sweet, spicy and creamy, and it’s proof that even a…
Flavour trends
May 20, 2020

Using natural botanicals of juniper, rose and hibiscus, the new floral flavour for CEDER’s | KamCity

Pernod Ricard UK has added the first new flavour to its CEDER’S range since the non-alcoholic brand was launched in 2018. Using natural botanicals of juniper, rose and hibiscus, the…
ChocolateFlavour trends
May 15, 2020

Asia’s cocoa trends: Plant-based NPD, adventurous flavours, and single origin thriving | Food Navigator Asia

Getty The use of cocoa in plant-based NPD, adventurous flavour combinations, the popularity of single origin products and ‘healthier’ products are gaining momentum in Asia’s cocoa market. Source: Asia’s cocoa…
Ethnic, International & fusionFlavour trends
May 14, 2020

Miso: A Flavor Playmaker | Flavor & The Menu

Miso offers flavor heft to a diverse range of menu offerings, from a fried chicken sandwich to dessert. Photos courtesy of Leah Day-Sanderson Miso is often the unsung hero in…
Beverage trendsFlavour trends
May 11, 2020

Hard seltzers to make a splash this summer, boosted by healthy indulgence & refreshing taste | Food Ingredients First

Flavored, low-alcohol sparkling water – hard seltzers – is a trend to watch in the beverage market, driven by influences from the US. Offering huge potential for innovation in flavors,…
Flavour trendsMeat, fish and seafood
May 8, 2020

The prime rib sandwich serves up opportunity for strategic flavor play | Flavor & The Menu

The classic prime rib sandwich conveys meaty comfort, but also represents a platform for innovative spins. By Flavor & The Menu  Prized for its tender, flavorful meat, prime rib is…
Flavour trends
May 7, 2020

A top 10 flavour house predicts 2020 flavor trends…better late than never | Food Business News

Photo: Symrise Symrise has published its 2020 Top Flavor Trends for North America report. The annual study is produced through surveys and interviews with chefs, mixologists and other food and…
ConfectioneryFlavour trends
May 6, 2020

Innova Market Insights reveals major flavour trends for 2020 | Confectionery Production

Global research group Innova Market Insights has released its latest report on global flavour trends within the food and drink sector, highlighting a key pattern of flavour being increasingly used…
Flavour trends
April 29, 2020

Suntory Sakura Whisky? Japanese Whisky’s Newest Mochi-Flavored Trend | Forbes

From the Left: Essence of Suntory, Matsui Sakura, Kamiki Sakura, Amahagan Yamazakura PHOTO: GEORGE KOUTSAKIS Trends come and go in the whisky world, yet, the boom of Japanese whisky has…
Flavour trends
April 24, 2020

Craving “nostalgia” taste in uncertain times | Food Ingredients First

A global world of taste  Life before the pandemic may seem a distant memory to some. Cocktails with friends, coffee and cake in a bustling street café were fond pastimes…
BakeryFlavour trendsSnack
April 24, 2020

Chips Ahoy Sour Patch Kids Cookies bring a bold, punch of flavor | Foodsided

Chips Ahoy! Sour Patch Kids Limited Edition Cookies. Photo provided by Chips Ahoy! Do you crave sweet and sour? The new, limited edition Chips Ahoy Sour Patch Kids Cookies will…
Ethnic, International & fusionFlavour trends
April 23, 2020

Eastern Med Meets Japanese | Flavor & The Menu

Grilled beef yakitori finds good company with a bright hot s’chug, pickled cucumbers and grilled flatbread. The cuisine of the Eastern Mediterranean is boisterous. Japan’s favors the refined. Of course,…
Flavour trendsSnack
April 21, 2020

Great British Porridge Co. launches home comfort flavours to beat lockdown blues | Retail Times

The Great British Porridge Co. has unveiled Classic Chocolate and Caffè Latte as the two newest flavours in its range of instant porridges. Hoping to bring some comfort to porridge…
ConfectioneryFlavour trends
April 20, 2020

Swizzels Drumstick Rhubarb and Custard flavour launched | betterRetailing

Swizzels has added to its drumstick range, with a new Swizzels Drumstick Rhubarb and Custard flavour, available from 20 April. The company says the launch follows the success of Rhubard…
ConfectioneryFlavour trends
April 15, 2020

A new flavor drop, Juicy Drop adds Strawberry Kiwi flavor | Foodsided

Juicy Drop Pop Strawberry Kiwi. Photo provided by Juicy Drop Some flavor combinations are perfect. The new Juicy Drop Strawberry Kiwi flavor is the sweet, sour and fruity taste that…
DairyEthnic, International & fusionFlavour trends
April 15, 2020

Hybrid flavors and “trend collisions” help dairy brands break out | Food Ingredients First

Trending fermented milks are expanding the “ethnic fermented milks” segment.Today’s adventurous consumers are keen to seek explorative eating experiences. In line with Innova Market Insights’ number seven trend for 2020,…
Flavour trendsMeat, fish and seafood
April 15, 2020

Spice blends for grilling: BBQ food trends revealed, renewed focus on origin of meat | Food Ingredients First

As the Easter festivities wind down, consumer focus tends to shift to BBQ season. According to Moguntia Food Group, outdoor grilling is not only about eating tasty food, but also…
Ethnic, International & fusionFlavour trends
April 15, 2020

10 Flavour Builders: Levantine Libations | Flavor & The Menu

By Rob Corliss The alluring cuisines of the Eastern Mediterranean, which includes Cyprus, Egypt, Greece, Israel, Lebanon, Syria and Turkey, has garnered peak culinary interest across food menus. This region…
Flavour trendsSnack
April 15, 2020

Protein bar startup launches with globally-inspired offerings | Food Business News

Photo: Unite Food By Rebekah Schouten Unite Food, a new protein bar startup company, is launching with a line of protein bars inspired by comfort foods and nostalgic flavors from around…
BakeryFlavour trends
April 14, 2020

Flavor inspirations for 2020 | Bakemag

Image courtesy of Adobe Stock By Brian Amick Trends are ever-changing; quite literally, it’s in their definition. What’s down at the moment may suddenly rise in popularity, and likewise, what’s hot…
Beverage trendsFlavour trends
April 14, 2020

Tea Time is Trending with New Flavors and Options | Finance.yahoo

The United States is one of the top three importers of tea in the world, and demand continues to grow with new tea flavor and beverage trends. Tea trends include…
Ethnic, International & fusionFlavour trends
April 7, 2020

Spice continues to be a hot trend in 2020 | Supermarket Perimeter

Source: Adobe Stock By Andy Nelson “Spicy” as a category is one of the more popular flavor trends, period, says John Brewer, vice president of sales and marketing for Pekin, Illinois-based…
Flavour trendsVegan
April 7, 2020

What you need to know about Trader Joe’s new vegan seasoning | Mashed

Instagram BY KATE HAGAN GALLUP "On a recent trip to Australia, we had a chance to try this flavoring phenomenon and knew at once that we had to bring it…
Flavour trends
April 3, 2020

Deli favorites: there are a handful of flavor fundamentals | Flavor & The Menu

Use latkes as a base to layer flavor and move this deli icon into a starring ingredient role. By Rob Corliss When it comes to deli favorites, there are a…
Beverage trendsFlavour trends
April 2, 2020

Top 10 spirits launches in March 2020 | The Spirits Business

SB presents its pick of the most exciting spirits to launch in March In March, a number of line extensions were revealed, including a new Bombay Sapphire gin, Martini aperitivos made…
Flavour trendsMultisensory
April 1, 2020

Smoke’s New Draw | Flavor & The Menu

Edward Lee, a chef renowned for his approach to modern Southern fare, uses smoke brilliantly (clockwise from left): Shoyu Deviled Eggs at MilkWood in Louisville, Ky., see a finish of…