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

NOVOflavours

In-tune with industry & consumer flavour trends

Beverage trendsCoffee and TeaFlavour trends
December 12, 2017

Starbucks best holiday drinks for 2017 – Business Insider

From the Christmas Tree Frappuccino to a Peppermint Mocha, here are 9 Starbucks drinks you can only get right now. Starbucks is famous for concocting festive holiday drinks. This year,…

Flavour trendsFood trends
December 11, 2017

The Biggest Flavour of 2018: Fig?

Just over a week into December, plenty of predictions for 2018 have already rolled in, and – no offense to the fruit best known for its association with the Newton...
Flavour trendsFood trends
December 5, 2017

New Internationally-inspired Flavours for 2018

This year's Flavor Forecast highlights the casual, adventurous and interactive nature of how people are eating across the globe today. Dive into street food flavor fusion with a gyro-taco hybrid...
Beverage trendsFlavour trendsNOVOsolutionsNovotaste
December 5, 2017

Mocktails Served Right: Flavor systems can give your mocktails the authenticity they need…and make them taste like the real thing

Mocktails – alcohol-free cocktails – are one of the latest crazes to hit the beverage world. In tune with a growing tendency towards moderation and sobriety amongst consumers, mocktails offer...
Flavour trendsFood trends
December 4, 2017

Spicy flavour trend? Its still hot & becoming the new normal

There were 18,000 new products introduced in 2016 globally that were spicy—compare this with just 3,000 in 2007. It marks a 6% increase from the previous year, reaching a 20%…

DairyFlavour trends
December 4, 2017

Mango Coconut & Curry and Smoky Maple & Bacon Flavoured Ice Cream Rolls

Food flavouring manufacturer House of Flavours has unveiled Mango Coconut & Curry and Smoky Maple & Bacon Arctic Rolls. Both the Arctic Ro… Visit www.bakeryinfo.co.uk today for more information! Source:…

Beverage trendsFlavour trends
December 2, 2017

Karuna Café Turmerific, Café Vino, Divine Pinkalicious

After the successful launch of its plant-based, eco-friendly superfood beverages, Karuna announced the introduction of three new flavors. Falling under the Karuna Boost line of coffee-infused products are Café Turmerific…

Flavour trendsFood trends
December 1, 2017

2018 Flavour Trends

1. Floral: In 2018, you can expect creative floral twists like edible petals and rosewater. The pallet of floral flavors will include lavender, orange blossom, elderflower, and violet. 2. Puffed...
Flavour trendsFood trends
November 30, 2017

Hot New Global Flavor Trends in 2018

Harissa, ras el hanout, curry—these are a few of the global flavor trends that are changing the face of American cuisine. The foodservice industry moves fast when it comes to…

Flavour trends
November 28, 2017

Demand Increases for Mexican Flavors in Foodservice

Convenience operators looking for data-driven tweaks to their foodservice offerings should look just south of the border: According to Technomic’s MenuMonitor, Mexican entrees are the number two category steadily growing…

Flavour trends
November 21, 2017

Pumpkin spice flavour will still be popular in 2018

As American consumers spend more on pumpkin flavored products, food and beverage manufacturers are taking notice with their products. Martha Stewart may have said that pumpkin flavor has seen its…

ConfectionaryFlavour trends
November 19, 2017

Oreo-flavoured candy canes are here and we’re more excited for Christmas than ever

First came the Oreo milkshake gift set and now the brand’s just started selling Oreo candy canes. The Oreo candy canes were spotted by Instagram account @candyhunting, an account that specialises in…

Flavour trendsFood trends
November 15, 2017

New Food & Flavour Trends for 2018: Beets, black pepper and brown butter

While so many trend forecasters focus on finding the next new sriracha or matcha, Packaged Facts in its latest report highlights creative culinary twists on classic kitchen staples. Think beets,...
BakeryFlavour trends
November 15, 2017

Twinkies launches peanut butter range in UK & Europe

Twinkies has launched a Chocolate Peanut Butter flavor in the UK and Europe, partnering with Innovative Bites as its exclusive distributor. Source: Twinkies launches peanut butter range in UK &…

DairyFlavour trends
November 14, 2017

Häagen-Dazs launches decadent duo of seasonal editions for autumn-winter indulgence

Häagen-Dazs is launching two decadent seasonal edition flavours for winter indulgence – one returning and one brand new to the UK. The iconic brand is set to bring back the…

DairyFlavour trends
November 11, 2017

You can now buy a pink cheese that tastes of Prosecco

From the Yorkshire pudding burrito to the mince pie croissant, it’s no secret that us Brits love a food hybrid but is the latest one to emerge taking it one…

Flavour trendsFood trends
November 10, 2017

Coconut, star of many food trends, bakes up beautifully in pound cake

Coconut is optimizing its resume. As it should. No job is secure in the gig economy, not even topping seven-layer bars over the holidays. Coconut counts up its credentials: the…

Beverage trendsFlavour trends
November 10, 2017

Pepsi Introduces 2 New Limited-Edition Soda Flavors, Christmas Cola and Salted Caramel

You can now have your cake and drink it, too. Food & Wine reports on a new limited-edition dessert-flavored drink from Pepsi, though you’ll have to travel to Japan to…

FlavourFlavour trendsFood scienceNovotaste
November 4, 2017

[Podcast] The Future of Flavor and Food With Sean Raspet

In the newest episode of the Two Sense podcast, Perfumer Flavorist sits down with artist and Soylent flavorist Sean Raspet. Listen today for an insight into future of food, the…

Flavour trendsFood trends
November 2, 2017

To create a chip flavor like wasabi ginger, Lay’s starts with the real thing

Three of Lay’s most popular experimental flavors are back on shelves. Cheddar Bacon Mac & Cheese, Cheesy Garlic Bread and Kettled Cooked Wasabi Ginger potato chips will be available until…

Beverage trendsCoffee and TeaFlavour trends
October 31, 2017

Why you’re so obsessed with Pumpkin Spice Lattes (PSL)

As the days start to cool and the wind stirs the leaves, nothing feels cozier than snuggling up with a blanket and a mug of hot chocolate. Wait, did we...
Flavour trends
October 31, 2017

2018 and Beyond: Tech and Macro Trends Changing Flavor

Flavorcon 2017 started with a look into the future. During her keynote presentation “Trend Formers: 6 Macro Trends Transforming Food & Beverage,” Barb Stuckey gave her insight into the large…

Flavour trendsFood trends
October 28, 2017

Oh My Goth: The Food Trend as Black as Your Heart

“There are some good ingredients that happen to be black, such as black garlic or black truffles,” explains James Friedberg, executive chef at New York’s Nickel & Diner. “They often…

Beverage trendsFlavour trends
October 27, 2017

Coca-Cola India: Coca-Cola India to flavour a bigger portfolio with ethnicity

In juices, Coca-Cola has brought in a hyperlocal range and multiple pack options, while in sparkling drinks, it is scaling up entry-level packs in 180-ml cans and 250-ml PET bottles,…

Flavour trends
October 27, 2017

Taco Bell has a Kit Kat Quesadilla

Taco Bell is no stranger to weird and arguably tasty food mashups. There was the $1 Cheetos Burrito, available to lucky customers in Cincinnati. Bakersfield, Calif., residents got to taste…

Flavour trendsFood trends
October 27, 2017

Moscow’s Culinary Renaissance

Moscow’s culinary renaissance began with a perestroika-era rejection of domestic dishes for a wholehearted embrace of international cuisines: Italian, Mexican, African, Middle Eastern, and, of course, the ubiquitous Japanese sushi (still incomprehensible to me), which assures…

Flavour trends
October 27, 2017

Preferences for new flavors vary by generation

27 Oct 2017 — Baby boomers are showing a growing tendency to forgo new flavors, as millennials and Gen Xers continue to drive demand for unique flavors, according to Technomic’s…

BakeryFlavour trends
October 26, 2017

Pickle Cupcakes Food Trend

Just when you thought 2017 couldn’t get any weirder, now we have news that PICKLE CUPCAKES are a thing. That’s right: pickle-flavored cupcakes are coming to a bakery near you….

Flavour trendsNovotaste
October 25, 2017

Natural Vanilla Extract Flavours: Forced to Get Creative as Vanilla Prices Soar

As Hurricane Harvey barreled toward Texas, Rebecca Masson, owner of Houston’s Fluff Bake Bar, thought about what was most important to her; what she had to keep safe. She ran...
DairyFlavour trends
October 25, 2017

2018 Dairy Trend: Savory yogurt… a step too far for American consumers, or a sleeper hit in the making?

Are Americans ready for savory yogurt? Right now, it seems the jury is still out, with some high profile brands quietly dropping some of their more adventurous SKUs and Blue…