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

DairyFlavour trends
July 19, 2019

Crazy Ice Cream Flavors You Can Buy Right Now | Reader’s Digest

COURTESY LONGHORN STEAKHOUSE Maybe alcohol-infused ice cream isn’t the most groundbreaking concept out there, but when LongHorn Steakhouse decided to spice up otherwise-normal ice cream with their signature steak Char…
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July 17, 2019

Baobab: the next superfruit flavour? | Food Navigator

GettyImages/tuk69tuk Could the fruit from the majestic African baobab tree flourish in the clean label flavour space? Source: Baobab: the next superfruit flavour?
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July 17, 2019

Deep dive: Six mega-trends shaping innovation in flavours and colours | Food Navigator

Getty Images/CharlieAJA Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends…
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July 15, 2019

Cucumbers Are the Beer and Bar Worlds’ Ultimate Summer Crush | VinePair

words: TIM MCKIRDY illustration: DANIELLE GRINBERG If one were to attend the Cucurbitaceae family reunion, they’d have to feel slightly sorry for the humble cucumber. Unlike its cousins, the squash and zucchini, neither cucumber’s…
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July 15, 2019

Nielsen insight: a colourful flavour revival | Drinks Retailing News – The Voice of Drinks Retailing

There’s a case for saying that pink was the catalyst for the flavour revival in alcohol. Over the past couple of years, the market has been flooded by dozens of…
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July 14, 2019

Breaking the Chocolate Mold | Convenience Store Decisions

Last year, consumer research firm Mintel predicted innovative and premium products would begin to occupy a larger share of the U.S. candy market. So far, that prediction appears to be…
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July 12, 2019

Premiumisation takes tonics and mixers by storm | The Spirits Business

There are myriad new brands shaking up the tonic water and mixer market *This feature was originally published in the April 2019 edition of The Spirits Business magazine.  “Whatever happens…
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July 10, 2019

Stonewall Kitchen Jumps On Bacon, Bourbon Trend | Gourmet Insider Magazine

While bacon and bourbon have always been staples, both are seeing an increased popularity at the consumer level. Bacon is in-demand as low-carb, high-fat diets, like Whole30, Keto and Paleo,…
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July 10, 2019

Innovative, Flavorful Meat Snacks Appeal to Adventurous Snackers | CSP Daily News

Photograph: Shutterstock As consumers continue to replace meals with snacks throughout the day, they increasingly demand more from the snacking experience. Specifically, they are seeking flavor-packed, protein-rich snacks that they…
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July 9, 2019

Flavour trends: on a discovery mission | Food & Beverage

The search for something new, different, and exciting is leading flavour developments in food and beverage, supported by an ongoing interest in natural, clean label and healthier options. ‘New Discoveries’…
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July 9, 2019

‘Bitter is back’ – this year’s top flavour trends | Inside Retail

A desire among consumers for new and exciting experiences is leading flavour developments in the food and beverage landscape. Innova Market Insights’ Top Flavour Trends for 2019 highlights “New Discoveries”…
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July 9, 2019

Lemwi or Kimon?

So what kind of profile do you want for your application? Lemon & kiwi flavour combinations are limitless & can be customized to your exact needs. Kiwifruit is on trend…
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July 5, 2019

Discovery the big trend for flavour development, Innova finds | FDI Forum

Credit: Shutterstock.com/ Golubovy A hunger for novel, exciting tastes is leading flavour developments in food and beverage alongside the overall interest in natural, clean label and healthier options. It’s an…
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July 4, 2019

Innova Market Insights’ top flavor trends | Packaging South Asia

New Discoveries’ has emerged as the leader in Innova Market Insights’ top flavor trends for 2019 and the company continuously analyzes Source: Innova Market Insights' top flavor trends | Packaging…
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July 3, 2019

Offering the flavors diners want at breakfast | Restaurant Business Online

Photograph: Shutterstock When it comes to flavor combinations, restaurants need to balance uniqueness with familiarity, according to Technomic’s 2017 Flavor Consumer Trend Report. One surefire way to ensure consumer demands are…
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July 3, 2019

Every Birthday Cake–Flavored Item You Should Be Eating Right Now | Slate

Photo illustration by Slate. Photos by Getty Images Plus and product shots. I’m struggling to think of a product that I would not submit to at least trying if it became available…
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July 3, 2019

Try The Non-Alcoholic Drink Trend With These 13 Booze-Free Beverage Buys | Refinery 29

There's more than enough evidence out there to prove that non-alcoholic drinksare very much in. Alcohol-free bars are popping up all over the country, the "sober curious" hashtag is sweeping social media, and according to Pinterest,…
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July 2, 2019

Got pucker? Sour Patch Kids Blizzard has come to Dairy Queen | Foodsided

According to Dairy Queen, this special limited edition flavor features “Sour Patch Kids Bitz blended with Sour Patch Kids Redberry flavored soft serve.” While the candy mix-in is expected, the…
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July 1, 2019

Chefs are now growing seeds specifically for different tastes | The New York Post

Chef Dan Barber at Blue Hill at Stone Barns in Tarrytown, NYThe Washington Post/Getty Images These chefs are taking the farm-to-table trend to a whole new level. Instead of just…
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June 25, 2019

Pretty in Pink – 2019 Gin trends | News Anyway

With a huge variety of flavours on offer to tempt shoppers, nothing is off limits within the spirit category and especially gin. It is estimated that in 2018 British consumers spent…
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June 25, 2019

Ice cream shop launches pickle flavour gelato | VT

Pickles really are the best thing since sliced bread - quite literally considering some restaurants are now replacing bread with pickles to make these mouthwatering sandwiches. We've come a long way…
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June 20, 2019

Is Oak Over? | VinePair

When you get serious about wine, the first thing you learn to hate is the taste of new oak. It’s a childish taste, haughty sommeliers sniff, and only This is…
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June 19, 2019

Cotton Candy Dreams! Cap’n Crunch’s First New Cereal in 4 Years Is Here | US Magazine

Courtesy Cap'n Crunch (2) The cap’n’s fleet is growing! PepsiCo, the maker of Cap’n Crunch, announced on Tuesday, June 18, that two new flavors would be joining its cereal lineup…
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June 19, 2019

Alltown Fresh Shares Summer Beverage Trends | Convenience Store Decisions

Shauna Seidenberg, Alltown Fresh’s category marketing manager of dispensed beverage, shared insights on anticipated summer beverage trends. Alltown Fresh believes that people shouldn’t have to sacrifice healthy, fresh food choices…
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June 18, 2019

Make it spicy | Supermarket Perimeter

Commissaries, central kitchens and other facilities that supply prepared and other value-added foods to grocery retail are always on the lookout for that edge that will separate their products from…
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June 18, 2019

Global Brands extends range of cocktail cans | The Drinks Report

Global Brands has released two new canned cocktails and a new format for its All Shook Up range. Hawaiian Daiquiri and Violet Cosmo join the existing range, which launched exclusively…
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June 18, 2019

Global flavor fusion dominates drink trends at IFT | Beverage Daily

Pic: Getty/Oleksajewicz More consumers are prioritizing authentic, local food and drink when they travel, and are keen to experience global flavors at home as well. At IFT 2019, international fusion…
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June 11, 2019

Natural ingredients, unique flavors among top summer beverage trends | Food Business News

Photo: Adobe Stock PLYMOUTH, MASS. — As the weather heats up, consumers are looking to cool off with cold summer beverages. With natural food trends thriving, however, traditional cold beverages…
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June 8, 2019

Nostalgia comes to the drinks menu | Restaurant Business Online

Photograph courtesy of vendors As the globe shrinks and the palette of available flavors grows, somehow we still return to the transportive, comforting tastes of years past. The throwback taste…
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June 7, 2019

Flavour Trends 2019 | Austria Juice

In addition to the ingredients and colours, flavours determine the success of a drink. Which flavours will score among consumers this year? We reveal it: Here are the best flavours…