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 trendsFood trends
March 11, 2018

Flavour of the moment: Mexico’s regional cuisine drives booming food scene

Every foodie loves tacos and enchiladas. But what about lesser-known Mexican classics like cochinita pibil, the impossibly flavourful, slow-roasted pork dish from the Yucatan peninsula? Or escamoles, the ant larvae…
Flavour trends
March 9, 2018

‘Exotic but not too exotic’: Mango flavours are poised for growth

Mango is already one of the most popular tropical fruits. Global product launches incorporating mango flavours have increased by 240% over the last ten years, according to Innova Market Insights.…
Flavour trendsFood scienceInterestingNovotaste
March 8, 2018

Combining flavor and AI is the new food tech trend

Artificial Intelligence is making its way into our food system in a big way. It’s on dairy farms monitoring milk quality, in restaurants powering food-running and burger-flipping robots, and even in the…
ChocolateConfectionaryFlavour trends
March 8, 2018

M&M’s unveils three new flavors

Mars Chocolate North America, a division of Mars, Inc., is bringing back its M&M’s Flavor Vote campaign, allowing consumers to vote for their favorite of three new limited-edition M&M’s flavors:…
Coffee and TeaFlavour trends
March 8, 2018

Earl Grey Tea Trends in 2018 on the Foodie Front

Supermarket News recently listed Earl Grey among its top 10 Food Trends of 2018 as the tea is appearing on menus in everything from sweet and savory dishes to cocktails.…
BakeryFlavour trends
March 7, 2018

A future for flavor in cereal

A flurry of flavor activity has taken place in the ready-to-eat cereal category. Recent launches include Kellogg’s Chocolate Frosted Flakes and Kellogg’s Cinnamon Frosted Flakes, Blueberry Chex, and Great Grains…
Beverage trendsCoffee and TeaFlavour trends
March 7, 2018

Colour & Flavour Twists on Coffee Classics

Starbucks stores in Asia are celebrating spring early with three beverage releases. Among the latest release, the company will be releasing a new cold brew lemonade and cocoa cappuccino, along…
DairyFlavour trends
March 6, 2018

2018 Flavour trends for dairy applications: Dark & intriguing

Clean, simple, pure vanilla flavor bases, often with a swirl or side of something delicious, dominated the refrigerated and frozen dairy product aisles in 2017. However, after Cyclone Enawo hit…
Beverage trendsFlavour trends
March 6, 2018

New remix beverage flavours for 2018

Ed Jones, senior customer marketing manager, said: “Consumers are increasingly looking for more variety and Vimto Remix has been satisfying that thirst since launch in 2016. “This new flavour taps…
Flavour trendsNOVOflavours
March 6, 2018

Limed! Various lime flavour pairings

We recently posted an article describing new genetically modified limes that will eventually be sold in stores near you. You can identify these limes by their colorful mesocarps, but it is unclear how…
Beverage trendsFlavour trends
March 5, 2018

Two fruit flavors to capitalize on craft soda craze

Coca-Cola rolled out two soda flavors last week — Georgia Peach and California Raspberry. The company announced that it was "returning to its artisanal roots" with the debut of these…
Flavour trendsFood trends
March 5, 2018

Tahini Breaks Out Of Middle Eastern Cuisine To Become A Growing Food Trend

You might have tried tahini in your local Middle Eastern restaurant. You might even have a jar in your fridge from that time you made hummus. But lately, chefs, bakers…
Flavour trends
February 22, 2018

New Fruit Spreads Sweetened & Flavoured With Maple Syrup

Polaner, a national brand of fruit spreads, jams and jellies, is set to debut Polaner Fruit & Maple fruit spreads in April. This product is sweetened with golden Maple Grove Farms pure maple…
Flavour trendsRestaurant
February 22, 2018

The vibrant heat and herby freshness of Zhoug

The first thing you need to know about zhoug, that chunky, herb-laden, garlic bomb of a hot sauce that probably seasoned your last falafel, is that it hails from Yemen.…
Flavour trendsInteresting
February 21, 2018

Genetically Modified Limes Are Purpler and More Healthful

Thanks to a few genetic tweaks, your margarita could someday come in a lovely lavender shade—and be better for your health, too. Researchers at the University of Florida Citrus Research…
Flavour trends
February 19, 2018

Why some of us like it hot

Human beings around the world delight in fiery foods. Thai, Mexican, Chinese, Indian, Ethiopian – the cuisines that can take the roof off your mouth are numerous and flavourful. Ranking…
Flavour trendsFood trends
February 18, 2018

Edible flowers and jujubes lead 2018 food trends

Edible flowers, the jujube fruit, and the reinvention of supper as a meal have been identified as three of the leading food trends of 2018. Bold flowers are set to…
Flavour trendsFood trends
February 18, 2018

The Flavor Enhancer You Don’t Need to Tell Anyone About

When food obsessives announce that they have discovered a delicious new thing to eat, generally the first or second thing they’ll tell you is the secret ingredient or special technique…
Flavour trendsFood trends
February 15, 2018

Ranch dressing on Pizza?

Ranch dressing on pizza: the food trend has been around for a few years, and it shows no sign of slowing down. And with this trend, there are those that…
BakeryFlavour trendsFood trends
February 15, 2018

Tropical flavours tipped to be major macaron trend

Floral and tropical flavoured macarons are set to become the next big thing, according to Brioche Pasquier. Ahead of National Macaron Day (20 March), the French patisserie producer has claimed…
Flavour trendsFood trends
February 15, 2018

What Is Kohlrabi?

Are you familiar with kohlrabi? This hearty vegetable looks like a cross between celeriac and a turnip. It is great in soups, stir fry dishes, veggie burgers and delicious consumed…
FlavourFlavour trends
February 15, 2018

What Are Capers?

  Capers are the unripened flower buds of Capparis spinosa or Capparis inermis. These prickly perennial plants are native to the Mediterranean and some parts of Asia. Their use dates…
Flavour trendsFood trends
February 13, 2018

Make Way For Mangos In 2018 With Top Culinary Trends

The National Mango Board (NMB) invites chefs and restaurant operators to keep menus on trend with flavorful, colorful and multipurpose mangos, taking advantage of buzz from the National Restaurant Association’s…
Beverage trendsFlavour trends
February 12, 2018

Salted caramel flavoured gin

Salted caramel fans can buy a gin that tastes of the sweet and salty combination It also tastes of baked apples and experts say it tastes like drinking a strudel …
Flavour trendsFood trends
February 8, 2018

Top wacky and weird food trends for 2018

Food never goes out of fashion, but there’s always something new we become obsessed with – from avocado toast to cactus juice. But what are this year’s foodie next big…
BakeryFlavour trends
February 7, 2018

What is king cake flavor?

As a city, we seem to have agreed that wedding cake flavor is almond. It's a bit murky as to how this evolved, but in the Crescent City it is…
Flavour trends
February 7, 2018

Three Flavors to Watch Out for in 2018

With the new year right around the corner, many in the flavor industry are looking for the trends and tastes that will be popular in 2018. Among them, three flavors…
Flavour trendsFood trendsMeat, fish and seafoodRestaurant
February 5, 2018

Butter chicken: Various versions of the classic dish is being served to attract the millennials

It's one of the most popular restaurant dishes on Indian menus all across the world. Unlike more complex curries, this one is simplistic. There is no sophisticated spicing or intricate…
Flavour trendsFood trendsVegan
February 1, 2018

Ireland’s seaweeds offer a huge diversity of flavour, colour and texture as well as rich nutritional benefits and even convenient culinary applications

Food trends may come and go, but it's not often we get the chance to embrace a whole new category of natural ingredients that offer a huge diversity of flavour,…
Flavour trends
December 21, 2017

Top 10 flavors to watch in 2018

A decade ago, Datassential predicted the “black foods” trend, noting that foods like black ice creams were trending for their “dramatic presentation.” This was a full three years before the…