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
September 17, 2018

Aldi is launching a gingerbread gin this Autumn | Metro News

(Picture: Getty/ Aldi) Read more: https://metro.co.uk/2018/09/15/aldi-is-launching-a-gingerbread-gin-this-autumn-7944572/?ito=cbshare Twitter: https://twitter.com/MetroUK | Facebook: https://www.facebook.com/MetroUK/ Aldi has announced it will be increasing its gin range by 60% this Autumn – as the store says…
FlavourFlavour trendsNOVOflavours
September 16, 2018

Raspana or Banberry?

FlavourFlavour trends
September 15, 2018

The clean label trend extends to flavors and extracts | Food Dive

A greater focus on clean labels that are easy to understand is among trends in the flavor industry today, according to Food Ingredients First. Consumers are looking for exciting and innovative…
Flavour trends
September 13, 2018

DataBite: Why Our Love for “Pumpkin Spice Everything” Won’t Fade | Labelinsight

Temperatures have started to cool, school is back in session, and Halloween candy is already being prominently displayed. You know what that means -- pumpkin spice season is upon us.…
Flavour trendsFood trends
September 12, 2018

2019 Food And Flavor Forecast | Gourmet Insider Magazine

The Culinary Visions Panel, a food-focused insights and trends research practice that studies a wide range of culinary topics important to consumers and food industry professionals, has unveiled its 2019…
Flavour trendsFood trends
September 12, 2018

Navigating food and flavor trends | Food Business News

Activated charcoal has emerged as an ingredient in food and beverages, adding a black tint or functional twist to cold-pressed juices, ice cream, lattes and pizza crusts. A couple of…
Flavour trends
September 12, 2018

Top flavor trends for food and beverage at IFT 2018 | Nutritional Outlook

Photo © iStockphoto.com/enjoynz The biggest flavor trends of 2018 were on parade in the food and drink samples exhibitors distributed at the Institute of Food Technologists’ Annual Meeting and Food…
Flavour trends
September 10, 2018

Consumers embrace bold flavors of Korean cuisine | Nation’s Restaurant News

Americans’ growing awareness of Korean culture — from K-Pop to K-Beauty to the 2018 Winter Olympics in Pyeongchang — coupled with their increasingly adventurous tastes has led to a rise in Korean…
Flavour trends
September 5, 2018

In Flavour: Saffron more than just a colorful spice | Mintel.com

Thanks to international travel, global brands and creative chefs, consumers are being exposed to more types of cuisines than ever before. Saffron is an ingredient that can be used to…
Flavour trends
August 31, 2018

Norman restaurants continue pumpkin spice trend with new drinks, food this fall | oudaily.com

Starbucks welcomed fall with an early release of its pumpkin spice latte on Aug. 28, a week earlier than last year. In addition to Starbucks, several local businesses are capitalizing on the flavor…
Flavour trends
August 31, 2018

What does unicorn taste like? | Food Business News

One of today’s hottest flavor trends is not a flavor at all. It’s showing up in snack cakes, cereal, beverages, ice cream and gum, and it may taste like birthday…
CanadaFlavour trends
August 30, 2018

Fusion flavours are in the spotlight at this year’s Richmond World | Straight.com

This year’s Richmond World Festival will showcase cross-cultural cuisine.RICHMOND WORLD FESTIVAL It’s not easy blending together different cuisines, and it’s a fact that this type of cooking has earned a…
Flavour trendsNovotaste
August 29, 2018

Trendy flavors for Christmas 2018

As we edge closer towards 2019, the Novotaste team has come up with three categories of flavours for Christmas, New Years & the cold winter months that follow. The popular…
Beverage trendsFlavour trends
August 17, 2018

VK creates watermelon RTD after flavour search | The Spirits Business

The Global Brands-owned RTD range launched its campaign to find a new flavour in June, reaching more than six million consumers across social media and receiving more than 33,000 new…
BakeryFlavour trends
August 17, 2018

We’re Already Losing It Over 2019’s New Girl Scout Cookie Flavor | Brit.co

It’s hard not to get caught up in the frenzy of Girl Scout cookie season year after year, ao when they announced the new flavor for 2019 today we started immediately clearing pantry space…
Flavour trends
August 17, 2018

These Brand New Pumpkin Spice Products Mean Fall Is Closer Than You Think | Refinery29

The end of summer means just one thing: It's officially the start of pumpkin spice season. The infamously polarizing food trend is so close we can taste it — literally.…
Flavour trends
August 17, 2018

Pumpkin coffee isn’t the only fall flavor at Dunkin’ Donuts this year. But it’s returning soon, too. | Boston.com

With Halloween candy hitting grocery store shelves in July, it honestly feels like a miracle we made it this far. But alas, Dunkin’ Donuts pumpkin-flavored coffee is right around the…
Flavour trends
August 15, 2018

Kit Kat Chunky launches a salted caramel fudge flavour | Daily Mail Online

Nestlé will launch the new limited edition bar into Sainsbury's stores first from Wednesday August 15 for 65p RRP. It will then be available to buy from all major retailers…
Flavour trends
August 14, 2018

The flavors shake-up: Ethnic, rich and authentic options pushed to the fore | Food Ingredients First

Innovation is being driven through a series of top trends including: Trust & Transparency: Consumer desire for clean, natural food labels that they can read and understand. Sustainability: Consumers are looking for…
Flavour trendsHealth and hygiene
August 13, 2018

Feed Your Breakfast Craving Anytime: Maple Waffle Protein Bar & Cold Brew Coffee Latte Protein Powder | PR Newswire

Today's consumers are eating on-the-go, yet still crave comforting and indulgent breakfast foods. In fact, one in four Americans spend less than five minutes preparing and eating their breakfast1 and, despite…
Flavour trendsFood trends
August 8, 2018

Soy is good fit for today’s food trends | agrinews-pubs.com

The 2018 International Food Information Council Foundation Food and Health Survey released this summer shows taste and price are key drivers for consumer food purchases. But consumers also are interested…
Flavour trends
August 6, 2018

Street food reigns supreme: Schwartz launches seasonings inspired by global cuisines | Food Ingredients First

Schwartz has launched a new Street Food Seasonings range in response to the growing consumer trend for world foods. The UK, in particular, has seen a rise in popularity of…
Flavour trends
August 6, 2018

Savory, spicy and botanical: Exotic flavors can breathe new life into soda | Beverage Daily

More innovative flavors can engage consumers with the carbonated soft drink (CSD) category, according to market research company Mintel. Source: Savory, spicy and botanical: Exotic flavors can breathe new life…
Flavour trendsFood trends
August 6, 2018

Increased access, both online and through small foodservice and retail venues, sparks interest in new ethnic foods and flavors | Food Processing

Increased access, both online and through small foodservice and retail venues, sparks interest in new ethnic foods and flavors. Authentic ethnic cuisine used to be served from a pushcart. Sometimes…
Flavour trends
August 6, 2018

Food and beverage flavors to watch for in 2018-2019 | Food business news

Pink drinks are red hot. Expect to see more beverages tinted a rosy hue with flavors of watermelon, berries or hibiscus, said Jenny Zegler, associate director of Mintel Food &…
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.
Flavour trendsNOVOflavoursNovotaste
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…