The Food Lab – Détails, épisodes et analyse

That "free flavour development" from your flavour house or contract manufacturer? It might be the most expensive decision you make.

After working inside a flavour house, I'm sharing what really happens when smaller brands rely on free development, and why it often ends up costing thousands in wasted time, delayed launches, and underperforming products.

In this episode:

- The 5 hidden costs of free flavour development nobody tells you about

- Why 6 months of "free" samples can cost more than strategic guidance upfront

- When free development makes sense (and when it absolutely doesn't)

- The IP trap that leaves brands stuck with their co-manufacturer

- Real cost comparison: free vs strategic flavour work

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

If you found this episode helpful, leave a ⭐️⭐️⭐️⭐️⭐️ review on whatever platform you're listening to this podcast. Your review genuinely helps this podcast grow and makes it more visible to other food and drink brands who are struggling with the same challenges you might be facing. 🙏

_____________________________________________________________

👋 Hi, I'm Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

If your food or drink product sales are dropping, reviews keep saying the taste isn't right, or you're launching something plant-based or functional but can't figure out which flavours will actually work, you are not alone! I see this all the time with the brands I work with.

That's why I help established food and drink brands create products from scratch, choose the right flavour direction, or fix flavours that just aren't performing.

And here's the thing: unlike most flavour houses or co-man that just throw samples at you and disappear, I actually guide you through the entire process. I stay with you, tweak on the day, and help you understand what's really happening in your product.

Because here's the truth research keeps showing year after year: flavour is the number one driver of repeat purchase.

Get it right, and your customers keep coming back. Get it wrong, and they buy once and never return.

In each episode, I share what I've learned from helping food and drink brands like yours, turning confused tastings into confident decisions, and underperforming products into ones that actually sell.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or via my ⁠⁠⁠website⁠⁠⁠.

We spent months perfecting a clean-label plant-based product. No additives. No seed oils. No compromises. Then we booked a pilot plant run with a food scientist who, within minutes, tried to convince my client to add everything we'd worked to avoid.

This is the story of what happened when traditional food science thinking clashed with clean-label values, and why we proved them completely wrong.

In this episode:

• Real client story: How a food scientist dismissed clean-label as "impossible" without even tasting the product

• Why traditional food science training creates an additives-first mindset

• The 4 pilot runs that proved clean-label can work (without compromising)

• Red flags when working with food scientists and production facilities

• How to protect your brand values when "experts" try to talk you out of them

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

If you found this episode helpful, leave a ⭐️⭐️⭐️⭐️⭐️ review on whatever platform you're listening to this podcast. Your review genuinely helps this podcast grow and makes it more visible to other food and drink brands who are struggling with the same challenges you might be facing. 🙏

_____________________________________________________________

👋 Hi, I'm Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

If your food or drink product sales are dropping, reviews keep saying the taste isn't right, or you're launching something plant-based or functional but can't figure out which flavours will actually work, you are not alone! I see this all the time with the brands I work with.

That's why I help established food and drink brands create products from scratch, choose the right flavour direction, or fix flavours that just aren't performing.

And here's the thing: unlike most flavour houses or co-man that just throw samples at you and disappear, I actually guide you through the entire process. I stay with you, tweak on the day, and help you understand what's really happening in your product.

Because here's the truth research keeps showing year after year: flavour is the number one driver of repeat purchase.

Get it right, and your customers keep coming back. Get it wrong, and they buy once and never return.

In each episode, I share what I've learned from helping food and drink brands like yours, turning confused tastings into confident decisions, and underperforming products into ones that actually sell.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or via my ⁠⁠⁠website⁠⁠⁠.

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

Chocolate. Strawberry. Vanilla. Caramel. These are the flavours everyone says they want, right? So you add them to your food or drink product, launch it, and... nobody buys it twice. Sales drop. Reviews complain about the taste. And you're left wondering what went wrong.

I've been there, actually, I nearly lost my mind trying to fix vanilla and strawberry for a client because they were the wrong flavours to begin with. And honestly, this is one of the biggest mistakes I see food and drink brands make.

If you're developing plant-based or functional food or drink products that taste earthy, bitter, or fishy, this episode will challenge everything you thought you knew about "safe" flavours.

Because picking popular flavours doesn't guarantee success, especially when they clash with your product base.

Your flavouring needs to fit and complement your product base, not fight against it. That's how you build repeat customers, not one-time buyers.

In this episode, we'll cover:

• Why "safe" popular flavours often clash with functional and plant-based products
• The funnel strategy: lots of one-time buyers vs. fewer loyal repeat customers
• Why taste is the #1 reason for repeat purchase (not trends or marketing)
• How to choose a flavour profile that actually works with your product
• A real example of why vanilla and strawberry were my biggest nightmare

Stop guessing. Start choosing flavours that actually fit your product.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

You've spent weeks perfecting your lab sample. The flavour profile is spot-on, the balance is beautiful, everyone loves it.

Then you get the scaled-up version from your co-manufacturer and... it's completely different. Too sweet. Flavours have disappeared. The whole thing feels off.

Sound familiar?

I've been there more times than I can count, and honestly, it's one of the most frustrating parts of food product development.

If you're a food and drink brand working with a contract manufacturer or doing the production in-house, this episode will save you time, money, and a lot of stress.

Understanding why scaling up changes everything and how to plan for it is crucial for any FMCG.

Your lab sample isn't just a recipe you can copy-paste at scale. It's a delicate equilibrium. And when you disrupt that balance through different equipment, processes, and ingredient interactions, your flavour profile changes too.

In this episode, we'll cover:

• Why your scaled product never tastes exactly like your lab sample (it's normal!)
• How sweetness, flavouring, and base ingredients shift during scale-up
• Why you can't just "decrease the sweetness" without consequences
• How to plan for testing and tweaking
• Practical tips to minimize surprises and protect your budget

Don't panic, plan ahead instead.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

Ever wondered why your flavouring tastes completely different in one recipe versus another? You're using the same amount, the same brand but somehow it just doesn't work the same way.

If you're a food and drink brand developing products and struggling to get your flavour profile right, this episode will be a game-changer.

If you are doing product development in-house, understanding how your ingredients affect flavouring is absolutely essential.

Your recipe isn't just a list of ingredients. It's an equilibrium. And tiny changes in moisture, fat, sweetness, or saltiness completely transform how your flavours come through and how your consumers experience them.

In this episode, we'll cover:

• Why dry products trap flavours (and what to do about it)
• How fat delays flavour release — and why chocolate needs to melt slowly
• The shocking impact of sweetness and saltiness on flavour intensity
• Liquid vs. solid products: completely different tasting experiences
• How to think about your recipe as a balanced system

Stop guessing. Start understanding your product from the inside out.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

Ever sat in a food or drink product tasting where no one says a word? Or worse, one loud voice drowns everyone else out and suddenly you're second-guessing everything? I've been there and honestly, it's one of the most frustrating parts of food product development.

If you're a food and drink brand struggling to make confident decisions during tastings, this episode is for you.

Whether you're fixing a failing product, choosing the right flavour profile for a new launch, or just trying to get constructive feedback you need a tasting culture that actually works.

As an F&B development consultant, I've seen how bad tastings lead to delayed launches, wasted batches, and products that miss the mark. But it doesn't have to be this way.

In this episode, we'll cover:

• Why silence and "big mouths" are sabotaging your tastings
• How to create a respectful tasting culture (it starts at the top!)
• Why everyone's palate is different — and that's actually a good thing
• The role of your target consumer in making final decisions
• Practical tips to get objective, useful data from every tasting

Let's fix your tastings so you can move faster and launch with confidence.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

Got this question on Instagram: "My functional food product isn't selling. What should I do?"

Here's the truth: if people bought your product once or twice and then stopped buying, the number one reason is ALWAYS taste and flavour. Nothing else.

Not your branding, not your packaging, focus on the taste of your product.

People want healthier and more functional products with tons of health benefits, but if your product doesn't taste good, they won't buy it again.

Remember: you're not selling medicine. You can't get away with bad taste. You're selling a food or drink product, and people buy them for enjoyment, to fulfil an emotion, as a pick-me-up, or to give as gifts (Christmas is coming soon!).

In this episode, you'll discover:

🌟 The real reason functional products fail: one of my clients sold plant-based, clean label sports nutrition for 10+ years with great sales, until the market got saturated and health benefits alone weren't enough anymore

🌟 Why having health benefits at the centre of your messaging is not enough for repeat purchases

🌟 The three most common flavour problems killing functional products

🌟 My process for fixing your product

If you're a functional food or drink brand struggling with sales and repeat purchases, this episode will show you exactly how to fix your product and why flavour can never be secondary to health benefits.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

⁠⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

"Just take the emotion out of your product", I know, easier said than done, right? This is your baby. Maybe it's your grandma's recipe, a family heirloom passed down through generations, or you've spotted a massive gap in the UK market with a trend from another country.

There's always going to be emotional attachment, and that's completely normal. But here's the reality: if you want to succeed in the UK, you may have to adapt to the British palate, and that means compromise.

I've spoken with SO many food and drink founders who brought their culture into the products they wanted to sell in the UK: Sri Lankan, Jamaican, North African, and more. They all started with family recipes, and they all told me the same thing: they realised very quickly they needed to adapt to reach a wider audience.

In this episode, you'll discover:

🌟 Why you can't completely remove emotion (and the frustration that comes with product development), but you MUST stay objective

🌟 The brilliant strategy one Jamaican drink business owner used to target both audiences

🌟 How to be crystal clear on who your target consumers are (not your family, not your friends, not yourself)

🌟 Why you need to ask your target consumers directly for their opinion, and here's the hard part, actually LISTEN to their feedback

🌟 The compromises you might have to make on flavours that are very familiar to you (but unfamiliar to your UK consumers)

If you're bringing a family recipe or a trend from another country to the UK market, this episode will show you how to keep your target consumers front and centre and adapt your product so thousands of loyal customers keep buying it again and again.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing...

⁠⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

I still remember that massive tasting at the flavour house when vegan became popular, sweet and savoury products everywhere.

And at the end? We all had the same conversation: every single product was trying to copy something that already existed. Vegan steak, vegan ham, vegan chicken, vegan pudding - all trying to replicate the exact same taste and texture.

And guess what? They all failed. The texture was wrong, the flavours were wrong, it was just very unpleasant.

And it's EXACTLY the same problem with non-HFSS products.

And here's the kicker: these are treat products! They're pick-me-ups, they fulfil an emotional and mental need. But these reformulated versions just leave you with an unsatisfying taste compared to the original.

In this episode, you'll discover:

🌟Why trying to replicate existing products with vegan or non-HFSS versions is scientifically impossible

🌟 The shocking truth about some plant-based products that everyone thought were "healthy", were full of additives, fat, and sugar just to make them palatable

🌟 Why big food brands lost MILLIONS on non-HFSS products

🌟 The real reason consumers are going back to eating meat after giving up on plant-based substitutes

🌟 What you should be doing instead: creating something NEW, nutritious, and interesting rather than a disappointing copy

If you're a food and drink business struggling with non-HFSS or if you're a plant-based brand trying to mimic meat or dairy, this episode will show you why that strategy is setting you up to fail, and what to do instead to actually succeed.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the podcast, and share with a fellow food or drink founder that will benefit from it! 🙏

 ⁠⁠⁠⁠⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

"Can you send me a few vanilla flavours?" If this is how you're briefing your flavour house, you're doing it wrong, and I'm telling you from experience because I've worked on both sides of this mess.

I've seen this exact problem again and again: when I worked in a flavour house, in the corporate food industry and now with my own clients.

Food and drink businesses ask for generic flavours with some iterations, but there's NO indication of flavour profile.

They let all the responsibility fall on the flavour house to decide which flavour profile is best for their product. And guess what? It doesn't work.

It creates hundreds of back and forth emails until you either give up, pick a flavour just because you have to, or completely cancel the product because you can't get the flavour right.

In this episode, you'll discover:
What a flavour house actually is (and why flavourings are your friends)
🌟 Why you lose SO much flavour through processing
🌟 The real problem: when I worked in a flavour house, I'd receive requests for "strawberry flavour" and have to choose from hundreds of options in the flavour library - and that decision should NOT have been mine to make

🌟 Why letting the flavour house decide your flavour profile is setting your product up to fail
🌟 The exact information you need to give your flavour house to stop the endless back and forth (I'll tell you what to include in your spreadsheet)
🌟 How this connects to my CREATE, CHOOSE, and FIX packages and why taking ownership of your flavour profile is non-negotiable
If you're working with flavour houses or contract manufacturers and getting nowhere with your product development, this episode will show you exactly how to brief them properly and take control of your flavour strategy.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

📩 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Get my free newsletter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and join hundreds of founders and brand teams learning how to make their food & drink products taste better, scale smoother, and sell faster.

If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

If you enjoy this podcast, leave a ⭐️⭐️⭐️⭐️⭐️ review on Spotify or Apple Podcast, it really help developing the...