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
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…
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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…
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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…
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April 1, 2020

Themed donuts on trend with consumer appeal | Baking Business

Source: Adobe Stock By Karlee Renkoski Listen to the story: Consumers enjoy posting photos of visually appealing food, and they typically get a lot of “likes” from other people who enjoy…
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March 30, 2020

Intense nostalgia, amplified by intense craveability, gives fries a sacred standing in culinary development | Flavor & The Menu

Soho Diner in New York serves Disco Fries, elevating the retro late-night indulgence with a housemade chicken sausage gravy, raclette, ribbons of scallion and a dusting of Aleppo pepper. Credit:…
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March 29, 2020

Steves Mediterranean Chef Introduces Traditional Hummus in Four Flavors | Newkerala

Steve's Mediterranean Chef, known for its handcrafted Mediterranean recipes, is expanding its product lineup with the introduction of a line of hummus based on a longstanding Lebanese family recipe. The…
Flavour trends
March 29, 2020

Desserts get a ‘meaty’ touch | New Indian Express

Dessert with meat is becoming a new trend among chefs. By Sudeshna Dutta Turns out, Joey from the popular American sitcom Friends isn’t the only happy one to see meat in…
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March 28, 2020

America’s Favorite Jelly Bean Flavors | Cedar Springs Post Newspaper

Looking at over 12 years of candy sales data and the results from over 10,000 survey responses, we were able to map out jelly bean flavor preferences by state. The map…
DairyFlavour trends
March 28, 2020

New Walmart ice cream flavors are the mood boosters we need | Foodsided

photo provided by Walmart Sometimes a bowl of ice cream brings smiles and the new Walmart ice cream flavors are the mood boosters everyone needs. Is your spoon ready? Have…
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March 28, 2020

How to Attract New Customers With Innovative Products, New Flavor Collaborations | CSP Daily News

Photograph: Shutterstock Convenience stores have long been a place for consumers to pick up a quick snack or treat such as candy. According to Technomic’s Q1 2020 C-Store MarketBrief, 88% of…
Flavour trends
March 20, 2020

Skinny Tonic mixes science with art to get new G&T flavour sensation | Proactive Investors

“We’re excited to launch these new flavours – they are very pure, and yet change completely when you put them with gin, vodka or any other form of alcohol.” Skinny…
Flavour trends
March 19, 2020

Most Searched Ice Cream Flavours | Research Snipers

Ice cream, one of the desserts that never get old-fashioned. Multi-coloured flavours in cones with the topping of sprinkles. Well, this description gives a good reason to love ice cream.…
DairyFlavour trends
March 19, 2020

Alt-dairy brands put flavor at the fore

Consumers are more in tune than ever before to the health benefits of consuming a plant-based diet. With sustainable and ethical consumerism increasingly top of mind, more omnivores seek to…
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March 17, 2020

Tostitos Just Came out With Hint of Spicy Queso Chips | PEOPLE.com

TOSTITOS Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. If you…
Flavour trends
March 13, 2020

Pineapple’s flavor reach | Flavor & The Menu

By Rob Corliss Operators can integrate the exotic-but-accessible pineapple as a dynamic flavor component across menus. It already carries an all-season pass, thanks to its tropical getaway sensibility. Today, chefs…
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March 12, 2020

Inside natural flavors: Meat and dairy alternatives driving need for naturality | Food Ingredients First

A multitude of key trends are driving the natural flavors market currently. Chief among them are sustainability, health and experimentation which dominate how manufacturers are approaching formulation across several categories.…
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March 11, 2020

Asian flavors get region specific | Food Business News

Photo: Adobe Stock 03.11.2020 By Jeff Gelski Asking somebody whether they like Asian cuisine might be too broad a question. Singling out Chinese food might be better but still not specific…
Flavour trends
March 10, 2020

Edinburgh Gin release two new full strength flavours | Edinburgh News

The new flavours of Edinburgh Gin will be released this month. Copyright: Other 3rd Party Edinburgh Gin will soon be selling two new full-strength flavoured gins - Gooseberry & Elderflower…
Flavour trends
March 10, 2020

Kopparberg launches new gin flavour | Morning Advertiser

Swedish drinks supplier Kopparberg has announced a new flavour to its gin portfolio – Passionfruit & Orange – which will be available this month (12 March). Source: Kopparberg launches new…
Beverage trendsFlavour trends
March 9, 2020

Ten spirits tapping into the hybrid trend | The Spirits Business

In 2014, we dived into the hybrid spirits trend with 10 products that blended alcohol categories together. With an influx of new hybrid spirits on the market, we thought it was about…
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March 9, 2020

Jelly Belly Bean Boozled Fiery Five Challenge: Don’t underestimate the heat | Foodsided

Blending savory and sweet can be a flavor explosion. The Jelly Belly Bean Boozled Fiery Five Challenge could have you re-thinking your heat tolerance. Can you handle the heat? The…
Flavour trends
March 6, 2020

Flavor Trifecta: Sheamus Feeley | Flavor & The Menu

At Punch Bowl, his menu includes intriguing flavor combinations, evident in dishes like the Cocoa-Dusted Carnitas Tacos and Sriracha Peanut Fries.Sheamus Feeley is Punch Bowl Social’s chief culinary and beverage officer.…
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March 5, 2020

Use cheese to elevate global flavors and plant-forward dishes | Restaurant Business Online

Photograph: Shutterstock Consumers are increasingly looking for vegetarian and plant-forward options when they dine out. But they’re not looking for standard options, such as a garden salad or veggie burger.…
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March 3, 2020

Signature Flavor: Translating Sabich | Flavor & The Menu

Green Chermoula Alaska Sole Sabich: beet-pickled egg acts as a garnish and tucks into the pita; sub out chermoula with harissa, olive oil and garlic for the marinade, panko introduces…
Flavour trends
March 3, 2020

Asda now sells Absolut passion fruit vodka if you like a tipple with a fruity twist | The Sun

The 700ml bottles of vodka are only available to buy at Asda stores The tasting notes for the drink say that it's sweet and best served loaded with citrus fruits…
Flavour trends
March 2, 2020

Booze-Flavoured Food | Refinery29

PHOTOGRAPHED BY ANNA JAY. In January of this year, Müller launched its newest yoghurts as part of the ‘Light’ range: gin & tonic and pink gin & elderflower. Despite being…
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March 2, 2020

Flavour trends fueling beverage innovation | Food Business News

Source: Bang Energy, Polar Seltzers, Jelly Belly Candy Co., Swirl Sparkling Flavors, The Coca-Cola Co.Extended members of the Jelly Belly Candy Co. family, Fairfield, Calif., gathered on Mother’s Day 2019…
Flavour trends
February 29, 2020

Gordon’s Gin launches new Sicilian lemon flavour | The Sun

Credit: Gordon's It follows their other different flavours, including pink distilled gin, and the winter favourite, sloe gin. A normal 70cl bottle of Gordons sells for around £14 in shops,…
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February 27, 2020

Premium confectionery and flavors on-trend in 2020 | Food Ingredients First

Confectionery is building on premiumization in a market that is mature but continuing to grow modestly. Despite rising concerns around sugar intake, consumers continue to demand everyday and more indulgent…
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February 24, 2020

Leftovers: Kit Kat’s newest flavor takes the cake; Smashgummy aims to disrupt non-chocolate candies | Food Dive

Credit: Kit Kat Leftovers is our look at a few of the product ideas popping up everywhere — some are intriguing, some sound amazing and some are the kinds of…