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

Flavour trends
May 22, 2018

The Cake Flavor You’ll Be Seeing Everywhere, And More From The Royal Wedding Menu | Forbes

Saturday wasn't just a big day for Prince Harry and Meghan Markle. It was a day to shine for Claire Ptak, the American baker in London who made the royal…
Flavour trends
May 22, 2018

Pickle-Flavored Foods You Can Buy Right Now

Food trends come and go, but favorite flavors tend to stick around. One crunchy snack that seems to have an ever-devoted following is the pickle. You can enjoy it as…
BakeryBeverage trendsFlavour trends
May 19, 2018

Elderflower: More than just a wedding cake flavor

A springtime floral, elderflower is more than just a wedding cake flavor. It is time to discover the many uses for this distinctive flavor. Elderflower is a lovely, floral flavor…
Beverage trendsFlavour trends
May 19, 2018

Rosé owns summer so every drink now comes in a rosé flavor

Rosé isn’t just a summer beverage — it is THE summer beverage. Sales of pink wine have grown by 53% between the summers of 2016 and 2017, while the rest…
Beverage trendsFlavour trendsFood trends
May 16, 2018

2018 Flavour Trends: Floral flavors bloom in dishes, desserts and beverages

A bouquet of flavors can be found in food and drink from the cake for the upcoming British royal wedding to cocktails, pastries, candies and snacks A colorful and fragrant…
Beverage trendsFlavour trends
May 3, 2018

Elderflower soda and lavender lattes: Flowers are suddenly everywhere in food | TWP

Go to any women’s clothing store and you’ll notice: Floral prints are having a moment right now. Shirts and skirts and dresses — and even men’s clothing — are festooned…
Flavour trends
May 3, 2018

New Oreo limited-edition flavors being rolled out are cherry cola, kettle corn and piña colada

The finalists in a competition to create a new Oreos flavor are Cherry Cola, Kettle Corn and Piña Colada. The creator of the winning flavor, decided in late June, gets…
Beverage trendsFlavour trends
May 2, 2018

Date shake: A sweet, chilly treat with surprisingly complex flavours

In Palm Springs, California, the date shake is the perfect foil to the resort town’s desert heat: a sweet, chilly treat with surprisingly complex flavours. I placed my order and…
Flavour trendsFood scienceInterestingNovotaste
April 28, 2018

PepsiCo uses data science to decide its next crisp flavour, now it could inform its marketing | The Drum

Over the past five years PepsiCo UK has been working with prediction marketing startup Black Swan, using open online data to pinpoint which ingredients are tickling consumers’ palates. Now, it’s…
Flavour trendsMeat, fish and seafood
April 27, 2018

Flavour trends shape foodservice industry

International cuisine, less sweet desserts and colorful, functional ingredients are flourishing on menus, according to Mintel’s 2018 US Flavor Trends report. The company explores the foodservice flavor trends that are…
ConfectionaryFlavour trends
April 26, 2018

Rose Gold Rosé Marshmallows Are Here — So You Can Now Make Rosé S’mores

One might assume that when two popular food trends collide, they would inevitably make for one truly exciting treat. However, when we found out that XO Marshmallow was releasing a…
Flavour trends
April 20, 2018

We’ve Reached Peak Pickle : Inside 2018’s Hottest Flavour Trend

Imagine slurping ice-cold, blended dill pickle juice through a straw. That vision will soon become a reality, because Sonic Drive-In recently announced it is introducing a pickle juice slush for…
Beverage trendsFlavour trends
April 20, 2018

Cucumber-Flavoured Sprite

As the sun finally begins to show its face, we're all thinking about the exciting prospect of beer gardens, BBQs and chilling on the beach with friends. But the one…
ConfectionaryFlavour trends
April 20, 2018

Some like it hot: Chili peppers spice up cuisine and candy

Americans are increasingly embracing the heat of spicy chilies from Mexican and South American cuisines, opening new opportunities for authentic regional flavors and Latin fusion foods, Prepared Foods reports. Trends…
Flavour trends
April 18, 2018

Back to nature with fruity flavours and botanic blends | Food Navigator

Every food and beverage product developer has an ear to the ground in the hunt for the next big flavour trend. Using data, insights and indeed intuition, NPD specialists form…
Beverage trendsFlavour trends
April 17, 2018

Barrel aged rum: Embrace the nuanced flavour of this liquor trend

The next liquor trend is here. Barrel aged rum is the nuanced flavor that is delightful on its own or in an elegant cocktail. Liquor trends, like food trends, have…
Beverage trendsFlavour trends
April 6, 2018

Real Cannabis Beer To Push Infusion Trend Sky-High | Forbes

Craft beer is booming, but that's nothing new. Competition is fierce and many new brewers just can't seem to break into the market. The beer can be great but that…
Flavour trendsSnack
April 5, 2018

Peanut Butter Trend Continues: PB Ding Dongs

As Hostess Peanut Butter Ding Dongs are a triple threat of peanut butter combining the sweet taste of peanut butter cake with a peanut butter creamy filling and then peanut…
Flavour trendsFood trends
April 4, 2018

Try tahini in pastries, ice cream and cocktails | SBS Food

If you make hummus at home, own a health-food cookbook or have a bit of a ‘thing’ for Middle Eastern and Levantine foods like baklava and baba ganoush, you’ve probably…
Beverage trendsFlavour trends
April 4, 2018

Flower power: Blossoms in your beverages

Although winter didn't get the memo that it's officially spring, and despite these cold grey days we know it's coming. Not simply because it's April, but has anyone else noticed…
BakeryFlavour trends
April 3, 2018

2018 Cake decorating & flavour trends

Lemon and buttercream reign supreme, according to a survey of cake decorating trends, while interest in mirror-glaze and vertical stripes is on the rise Favourite cake flavours for 2018 Lemon…
Flavour trends
April 1, 2018

Cannabis Concentrates: An Untapped Market for Flavorings | Perfumer & Flavorist

The cannabis industry, expected to generate $40 billion in economic impact by 2021, represents an enormous opportunity for a number of ancillary businesses – flavoring suppliers definitely included. While cannabis…
Beverage trendsFlavour trends
March 30, 2018

2018 Trends: Exotic iced tea

Lemon and peach iced teas are passé. Today, it’s all about giving things a spin. Experimenting with local and exotic ingredients to arrive at a harmonious blend that offers the…
Beverage trendsFlavour trends
March 28, 2018

Black wine is the new trend – Bold flavour & colour

Name all the colours of wine, and you'll start with the obvious ones: red, white and pink, or rose. Maybe you know about orange wine, or vinho verde - "green…
BakeryFlavour trends
March 28, 2018

Limited Edition Peach Cheerios Are Coming – Simplemost

Just in time for spring, Cheerios is launching a fruity cereal that will remind us all of warmer days. Peach Cheerios are coming to grocery stores nationwide for a limited…
Flavour trendsFood trends
March 27, 2018

Pineapple overtakes avocado as the UK’s fastest-selling fruit | The Independent

Even sales of the most divisive of pizzas, the Hawaiian, are soaring. Whether it’s served smashed on toast, infused into chocolate or used as a ring box for the perfect…
BakeryFlavour trends
March 27, 2018

Kellogg’s Unicorn Cereal Tastes Like Cupcakes or Fruit Loops?

If you loved the unicorn food trend, the new Kellogg’s Unicorn Cereal might just make your wildest breakfast dreams come true. The cereal recently hit shelves for a limited time…
DairyFlavour trends
March 26, 2018

Ben & Jerry’s expands its Topped range with new pretzel flavour – FoodBev Media

Unilever’s Ben & Jerry’s has expanded its Topped ice cream range by introducing a new pretzel flavoured variant. Topped Pretzel Palooza features a blend of vanilla ice cream, chocolate hazelnut…
Beverage trendsEssential oilsFlavour trends
March 23, 2018

The smell & taste of rose | MBGFood

The scent of rose has been used for centuries in perfume and food, its popularity buoyed by the belief that rose essential oil can rejuvenate the psyche and the body,…
Flavour trendsFood trends
March 22, 2018

Refreshing summer desserts & flavours that will satisfy your taste buds in 2018

Summer is just around the corner and just like you, we are dreading it already. Let's face it, those hot and humid days can be really tough. However, you can…