INSIGHTS: Useful & interesting information

How Vanilla Conquered the World – Science Meets FoodScience Meets Food

| Food science, Novotaste | No Comments

According to old legends told by the indigenous Totonac “Jaguar” people of Mexico, in a time before vanilla was cultivated, there lived the beautiful princess Tzacopontziza of the Totonocopan kingdom…

2018 Flavor Trends: A Comprehensive Overview

| Flavour trends, Novotaste | No Comments
With 2018 nearly upon us, it is time to look ahead at the global flavor trends that are set to dominate the new year.   Flavor Trends Over the past...

You Should Learn How to Talk About Flavor—Here’s How (and Why)

| Coffee and Tea, Novotaste | No Comments

No, you’re not actually an expert on good coffee. But you can become one. We asked food scientists how we can use our brains when we talk about our taste…

Analysis | Food-makers are taking salt and sugar out of food. But they’re adding fat.

| Food science, Food trends, Novotaste | No Comments
Buffeted by changing consumer demands and concerns over the health effects of excess salt and sugar, the world’s largest food companies have tried to make their products more healthful. Many have promised...

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

| Beverage trends, Flavour trends, NOVOsolutions, Novotaste | No Comments
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...

Brewing Chemistry: Music to your Taste

| Beer, Flavour, Food science, Novotaste | No Comments
To get the best beer flavours ‘you don’t want too many lead singers’, explains Jaega Wise, head brewer at the up-and-coming London, UK, microbrewery Wild Card. Her metaphor reflects a...

The Citrus Family Tree

| Interesting, Novotaste | No Comments
All the oranges, lemons, limes, and grapefruits you’ve ever eaten are descendants from just a few ancient species. Citrus, in many ways, stands alone. So many cultivated species have come...

There’s a Scientific Reason Why You Can’t Stop Eating Salted Caramel

| Flavour, Food science, Novotaste | No Comments

Food trends tend to come and go pretty quickly: the humble prawn cocktail, SPAM, foam on everything, rainbow-dyed bagels. But since it was invented some 40 years ago, the world’s…

The reason why mayonnaise is disgusting according to science

| Food science, Interesting, Novotaste | No Comments
The Science of Disgust: Stinky Cheese Toxic. Sour. Atomic. Why We Love To Hate Gross Candy? For much of the past year, I have fought a one-sided battle with a...

5 Synthetic Biology Startups Making ‘Fake’ Food

| Food trends, Meat, fish and seafood, Novotaste, Vegan | No Comments
About 150 million steers, pigs and sheep were slaughtered in the United States in 2016. About 8.5 billion chickens are roasted, fried and fricasseed each year, not to mention 100...

Engineered wine developed in a laboratory is a new reality

| Beverage trends, Novotaste | No Comments
Thanks to poor yields due to extreme weather, global wine production recently fell to the lowest levels in 56 years. While it becomes increasingly clear that climate change will cause...

Toxic. Sour. Atomic. Why We Love To Hate Gross Candy?

| Confectionary, Novotaste | No Comments

In the vast anthropological catalog of contemporary humanity that is YouTube, there’s an entire universe of videos where cute little kids bug out their eyes, gag and make hideous faces…

Dinner party food trends through the decades – from prawn cocktails to mini burgers

| Food trends, Interesting, Novotaste | No Comments
Food trends have changed a lot in the last seven decades, from rationing in the post-war era of the Forties and Fifties, through to today, when we seemingly can’t get...

The science and art of wood and whisky

| Flavour, Food science, Interesting, Novotaste | No Comments

Aging whisky in barrels isn’t new. Wood has long been an integral part of how whisky is made. Time spent resting in barrel allows the spirit to reduce its aggressive…

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

| Flavour, Flavour trends, Food science, Novotaste | No Comments

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…

Is ‘Natural Flavor’ Healthier Than ‘Artificial Flavor’?

| Flavour, Food science, Novotaste | No Comments

These ingredient appears in the nutrition labels of all kinds of foods. But what, exactly, is the difference between them? It turns out the biggest distinction may be in the…

5 ways our minds play tricks with our appetites

| Food science, Interesting, Multisensory, Novotaste | No Comments
From the moment we wake up, we start making decisions about food. Tea or coffee? At home or from a drive-thru? Will breakfast be cereal — and which kind, in...

Rising Alcohol Levels: How Winemakers are Adjusting

| Beverage trends, Novotaste | No Comments

As temperatures creep up across the winemaking world, many winemakers, especially in traditionally cooler climates, such as those in Oregon and Washington, are having to figure out how to keep…

TOP 8 INGREDIENTS YOU SHOULD AVOID IN YOUR CLEAN LABEL FORMULATIONS

| Beverage trends, Food trends, Novotaste, Regulatory | No Comments

What started out as a trend has now become a real movement. Clearly, consumer’s desire for clean label products is here to stay and grow. Is this the dawn of…

A language for legumes: Can the Internet of Food help us know what we eat?

| Interesting, Novotaste | No Comments

Dr. Matthew Lange explains the Internet of Food and how it’s connecting everything in the food supply chain. Lange is the principal investigator at UC Davis’s IC-Foods. The organization is…

The Most Popular Candy of Every Decade

| Chocolate, Confectionary, Novotaste | No Comments

Halloween means Halloween candy—and while the world changes too quickly all around us, every day, we have a feeling this tradition will continue for years to come. Sorry, dentists! But…

‘Surprising’ number of food allergies begin in adulthood, study says

| Food science, Interesting, Novotaste | No Comments

  New research has found that almost half of people diagnosed with food allergies developed this condition in adulthood, with Hispanic, Asian, and black individuals most at risk. According to data made…

Evidence that within each person, smell sensitivity varies over the course of each day

| Food science, Interesting, Novotaste | No Comments

A person’s ability to smell may vary throughout the day in accordance with their circadian rhythm, according to new evidence in a small study by Brown University researchers who are…

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

| Flavour trends, Novotaste | No Comments
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...

Food scientists try to pin down exactly what influences the taste of beef

| Meat, fish and seafood, Novotaste | No Comments

“Terroir” is the most important word in the wine world, the summing up of what gives each wine its distinctive flavour and qualities. Winemakers say everything that “feeds” a grape…

A New Look At The Wine And Cheese Marriage

| Novotaste | No Comments

Few scientific sensory evaluation research papers answer what makes a “good” or “bad” pairing of the two important fermented products. That analysis has largely been left to the subjectivity of…

The Flavor of Coffee – Science Meets FoodScience Meets Food

| Flavour, Food science, Novotaste | No Comments

Like many folks all over the world, I start my mornings with a cup of coffee…or three. I’ve had a few cups that were phenomenal, and many cups that I…

The Novel Taste of Old Food

| Flavour, Interesting, Novotaste | No Comments

Forget freshness: These days, chefs are falling in love with the flavor of aged ingredients. Source: The Novel Taste of Old Food

What Stinky Cheese Tells Us About the Science of Disgust

| Dairy, Flavour, Novotaste | No Comments

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet? researchers at the Université de Lyon used fMRI imaging to explore the brains of…

Using Science and History to Unlock the Secrets of Bread

| Bakery, Novotaste | No Comments

Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate. Source: Using Science and History to Unlock the Secrets of Bread

Michelin Star requirements: how to earn the culinary world’s top award | Verdict

| Novotaste, Restaurant | No Comments

The guide is notoriously secretive about their Michelin Star requirements, but what does it take to earn the culinary world’s biggest prize? Michelin stars for excellence are handed out by…

40+ Delicious Fruit Flavor Combinations for Cocktails

| Beverage trends, Flavour, Novotaste | No Comments

What fruit works well with another? When developing cocktail recipes or pairing food and drink, this study in fruit combinations is a great resource. Whether you’re a cocktail connoisseur, a…

Vanilla: The Politics of Flavor

| Flavour, Flavour trends, Food trends, Novotaste | No Comments

This increase in demand for an ingredient as volatile as vanilla beans will impact the entire food supply chain. Small bakeries could see the price of natural vanilla flavor skyrocket…

Shelf Life Extension Strategies for Bakeries

| Food science, Novotaste | No Comments

With advancements in technology, the shelf life extension of baked products have been made possible through improving texture and preventing microbial growth. Source: Shelf Life Extension | Baking Processes |…

A Brief History of Flavour

| Flavour, Interesting, Novotaste, Reference | No Comments

It’s clear that people have been eating well — and cooking well — for centuries. The evidence isn’t only in old cookbooks, which are a fabulous paper trail of their…

Making it the Middle Eastern way

| Food trends, Novotaste | No Comments

Cinnamon, cloves, cumin, nutmeg, coriander, black pepper, chili peppers, thyme, and garlic tend to be essential. Expect olives, olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, and parsley…

How to make Effective Blends of Essential Oils

| Essential oils, Health and hygiene, Novotaste | No Comments

If you are interested in making up your own blends, at home for solving the health-related issues via natural methods, this article will be your best guide! Source: How to…

The Science Of Leftovers: Why They Taste SO Good

| Flavour, Food science, Novotaste | No Comments

Something really weird happens between the time you put your dinner in the fridge and the time you heat it up the next day. Once heavenly fried chicken deflates into…

The mind of the meat eater – scientists reveal the psychology of carnism

| Interesting, Meat, fish and seafood, Novotaste | No Comments

Research concludes that behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.The first international survey into the attitudes of meat eaters has found…

Smell and flavor of plants: Getting on the terpene train

| Essential oils, Novotaste, Reference | No Comments

What to know about terpenes: Smell and flavor of plants, specifically marijuana Legal for everyone Medical benefits Terpene examples: Pinene, Limonene Terpenes/essential oils Photo Credit: Statix.Pexels.com Marijuana terpenes have recently…

These Are the Chemical Compounds That Make Wine Taste So Good | VinePair

| Food science, Interesting, Novotaste | No Comments

Wine tasting terms may sound ethereal, but flavor all comes down to chemical compounds. These are the ones that impact the taste of your wine. Source: These Are the Chemical…

Scientists have figured out what makes Indian food so delicious

| Flavour, Flavour trends, Food science, Novotaste | No Comments
Indian food, with its hodgepodge of ingredients and intoxicating aromas, is coveted around the world. The labor-intensive cuisine and its mix of spices is more often than not a revelation...

Reduce butter & sugar with our butter-sweetness enhancer

| Flavour, NOVOsolutions, Novotaste | No Comments
Novotaste can customize flavour systems for your applications with our commercially proven products and methods that will help you either reduce butter & sugar in your formulations . These customized...

The long road to all-natural preservatives | Consumers want clean labels, but ensuring food safety and shelf life without synthetics is a challenge

| Food science, Novotaste, Regulatory | No Comments

The official hot dog of summer received a makeover this year. Oscar Mayer wieners now boast no added nitrates, nitrites, or other artificial preservatives. The move, by parent company Kraft…

The world’s most expensive spice – Novotaste has a cheaper alternative

| Flavour, Food trends, Interesting, Novotaste | No Comments
The spice saffron, as well as being famously expensive, is packed with antioxidants. It is said to help combat depression and lower blood pressure, to soften your skin and hair...

Novotaste’s extensive flavour library

| Novotaste | No Comments
1 -Novotaste maintains an extensive library of winning flavoors, covering all categories. 2 -Flavors designed for specific applications, such as baking, beverages, frozen foods, dairy etc... 3 -Flavors can be...

La science du goût en 8 bouchées

| Food science, Interesting, Novotaste | No Comments

Sons, lumière, texture…Pratiquement tout est susceptible d’influencer les goûteurs. La recherche scientifique ne cesse d’ailleurs de mettre en évidence de nouveaux facteurs qui perturbent nos perceptions des « flaveurs »,…

Seven alternative proteins

| Flavour trends, Interesting, Novotaste | No Comments

Yes, we love meat. But protein increasingly poses a challenge. The staple grains that provide proteins to people in the developing world are actually losing protein and other nutrients. Livestock…

Essential oils in feed improve meat quality: study

| Essential oils, Novotaste | No Comments

Use of clove and rosemary essential oils with encapsulated active principles in feed may reduce oxidation of meat and improve shelf life, say researchers. Source: Essential oils in feed improve…

Essential oils could be antibiotic alternative for livestock

| Essential oils, Interesting, Novotaste, Pet & feed | No Comments

Humans aren’t the only ones touting relief from essential oils. Kansas State University researchers have found essential oils can play an essential role in livestock health. Essential oils are removed…

The Science behind Foodpairing

| Food science, Interesting, Novotaste | No Comments

Foodpairing is a scientific method to identify which foods & drinks go well together. To understand why ingredients match it’s important to know how humans perceive flavour. It’s long been…

Beyond Taste Buds: The Science of Delicious — National Geographic Magazine

| Food science, Interesting, Novotaste | No Comments

Taste receptors, volatiles, gustatory cortex. There’s more to yum than you might think. Taste Is Chemistry It begins when a food molecule touches a microscopic taste bud on the tongue….

The Science Behind Burning Chiles and Cooling Herbs

| Food science, Interesting, Novotaste | No Comments

Why do some foods taste hot and some taste cold, even when they’re all the same temperature? In dishes ranging from Calabrian pasta to Thai ground-pork salads, the heat of…

Ingredient cost reduction solutions

| Novotaste | No Comments

Ingredient costs can decreased by using specifically formulated flavours solutions. They can be applied to decrease amounts of ingredients required to achieve specific taste profiles.

Flavour pairing with plant proteins: What’s best for your product?

| Food science, Food trends, Novotaste | No Comments

Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it’s not always obvious that sulphur pairs well with strawberry…which…

Yeast Extract: Not MSG But Is It Safe?

| Food science, Novotaste | No Comments

Yeast extract also commonly called hydrolyzed or autolyzed yeast, is not MSG as widely believed, but is this popular food additive safe to consume? Source: Yeast Extract: Not MSG But…

Vanilla update: Mother Nature, man foment price volatility | 2017-08-30 |

| Market alert, Novotaste | No Comments

Growing demand for natural ingredients amongst consumers has only stimulated price volatility onto an already tinder-box market. Is there no end in sight regarding price increases? Source: Vanilla update: Mother…

Aged Spirit & Wine Flavour Systems

| NOVOsolutions, Novotaste | No Comments
Utilizing alcohol in applications is not always possible & cost effective. The solution to this problem is to use Novotaste’s range of customizable non-alcoholic wine, spirit & liquor flavours. Enhance...

Other Essential Oil Solutions

| Essential oils, Novotaste | No Comments
When it comes to essential oils, you have to be careful with the declarations. They can often be misleading & taken advantage of by dishonest vendors. To properly be able...

Crop calendar for essential oils

| Essential oils, Novotaste | No Comments
crop_calendar *locations of crops in calendar does not necessarily represent the locations of Novotaste essential oils

Sugar Reduction Solutions

| Novotaste | No Comments

Sugar serves many functions in foods & beverages, such as affecting the mouth-feel, texture & flavour perception. Similar to salt, sugar acts as a powerful flavour enhancer. A perfect example…

Flavour Q&A

| Flavour, Food science, Novotaste | No Comments
Are Natural Flavours & Ingredients more Healthy than their Artificial Counterparts? There are no significant differences between artificial & natural chemicals besides their production methods, isotope ratios & price. Natural ingredients, by...

Adding Value Through the Use of Essential Oils

| Essential oils, Novotaste | No Comments

Aside from their use in aroma and flavour, there exists some research on added benefits of certain essential oils.  The uses of essential oils are far reaching encompassing aspects of…

Flavour descriptors

| Novotaste, uncategorized | No Comments
A flavour descriptor can be used to describe most flavour profiles & odours. This serves as a very useful tool that can be used to communicate with our R&D team....

Flavours & your health

| Novotaste | No Comments
Flavours, essential oils, aromatics & other ingredients are typically found on food labels in various food products. The public is generally not informed on the functionality & general specifications of...

Guidelines for applying flavour to your application

| Flavour, Novotaste | No Comments
1. Flavour Facts Approximately 90% of taste is smell. So, when your nose is blocked, smell perception is diminished. Taste is a combination of sensations (sweet, sour, salty, bitter &...

Yeast extracts

| Novotaste | No Comments
What are Yeast Extracts? Yeast extract is the general term to refer to various varieties of processed yeast that is formed by extracting the contents of yeast cells.   The disintegration...

Common Salt Reduction Strategies

| Food science, Novotaste | No Comments
A huge challenge of the food industry is to effectively reduce sodium without negatively impacting the taste or functionality imparted by sodium.  Many sodium alternatives are available, however most of...