I’m a flavour expert and food scientist with 10+ years’ experience helping food & drink brands create products that taste as good as they promise.
In this podcast, I share how to Create clean-label, planted-based and allergen-free launch-ready products, Choose the right flavour direction, and Fix underperforming products.
No jargon, no off-the-shelf solutions, just food science, flavour strategy, and expert insight to make flavour your competitive advantage.
Site
RSS
Apple
Data updated on 14/07/2026
Recent rankings
Latest chart positions across Apple Podcasts and Spotify rankings.
Shared links between episodes and podcasts
Links found in episode descriptions and other podcasts that share them.
#9 Why "Free" Flavour Development Is Costing You Thousands
Monday, January 26, 2026 • Duration 19:31
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
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.
#8 When A Food Scientist Tried To Sabotage My Clean-Label Product (And Why We Proved Them Wrong)
Monday, January 19, 2026 • Duration 14:32
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
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.
#7 2026 Flavour & Consumer Trends
Monday, January 12, 2026 • Duration 17:43
Pineapple is flavour of the year. Gochujang is trending. Functional ingredients are everywhere. But should you jump on these trends?
Maybe. But only if they fit YOUR product base, brand, and consumers. Because chasing trends without strategy is how brands waste thousands launching products that flop.
In this episode:
• 7 major flavour and consumer trends shaping 2026 (from fermented flavours to healthy ageing)
• Why "trendy" doesn't mean "right for your product"• The 3-step framework to evaluate if a trend is worth pursuing
• Real examples: When trends work vs. when they destroy products
• The critical warning every brand needs before chasing flavour of the year
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.
#6 What I Learned Fixing Flavours in 2025 | Year-End Reflections & Case Studies
Tuesday, December 30, 2025 • Duration 12:45
2025 has been a year of incredible learning, challenging projects, and some hard-won lessons about what really works when it comes to flavour strategy.
And if you're a food and drink brand launching something new in 2026 or struggling with a product that's not performing, these insights might just save you months of back and forth.
This year, I worked on some of the most challenging projects I've ever taken on. A 16-month plant-based barista milk that had to foam properly, stay stable in coffee, and use only clean-label ingredients. Functional products with earthy, bitter, fishy bases that required thinking completely outside the box.
And I kept hearing the same thing from brands: "I wish I'd found you sooner. We've received a lot of samples from our supplier/co-manufacturer and we're not getting anywhere."
Here's what I realised. Food and drink brands know they need flavours, but they don't know there's a strategic process for selecting the right flavour profile for their specific base. They think it's just "ask for vanilla" or "add some fruit juice concentrate" and that's it. But a vanilla is not just a vanilla.
In this episode, I share:
Why I simplified from 9 services to 3 (Create, Choose, Fix)
The brands I love working with (clean label, plant-based, functional, allergen-free)
What I learned from 16 months developing a barista milk from scratch
Why brands come to me after wasting hundreds of samples elsewhere
The gap in understanding that's costing brands time and money
What's coming in 2026 (guest interviews, webinars, and more ways to connect)
Thank you for being part of this journey. Let's make 2026 even better.
💌 Want to dive deeper?
#5 Why Popular Flavours Don't Work | Plant-Based Protein Case Study
Tuesday, December 16, 2025 • Duration 20:58
I have created something special for you! If you are tired of doing endless back and forth with your supplier and still not understanding why your product isn't performing, Download The Flavour Blueprint, a free step-by-step guide based on the process I use with my clients. It shows you exactly what's wrong with your flavours and how to fix it, so you can stop guessing and start acting.
Your product launched a few years ago with all the "safe" flavours: chocolate, vanilla, strawberry, caramel. It did well at first. But now sales are slipping, competitors are catching up, and you're thinking... these are popular flavours. They should be working. What's going on?
If you're a food and drink brand experiencing declining sales and you've already tried going back to your flavour house (back and forth, more samples, nothing's making a difference), this case study is for you.
I recently worked with a plant-based protein brand facing exactly this situation. It took 150 trials across their six flavours to fix it, but we got it right. And what we discovered completely changed how they think about flavours.
Here's the thing: they were asking the wrong question. Instead of "which flavours are most popular?" they should have been asking "which flavour profile will actually work with my base?"
In this episode, I walk you through:
The biggest mistake food and drink brands make when choosing flavours
Why their Madagascan vanilla tasted like Play-Doh (I'm not joking)
The exact process I used to fix all six flavours (from my Fix package)
How we ran structured workshops to identify the right flavour profiles
Why "chocolate brownie" and "banana bread" emerged naturally from tasting sessions
30 November - Your Food Product Development Questions Answered
We made it! This is the final episode of my 30-day podcast challenge, and I'm doing something different today, answering YOUR questions about product development, flavours, and everything in between.
If you're a food and drink brand struggling with product development decisions, wondering how to choose the right flavours, or curious about what's coming next in the industry, this episode is packed with answers.
I've been getting so many messages from listeners asking about my services, about flavour trends, about the biggest mistakes brands make, so let's tackle them all in one place.
Honestly, these are the questions I wish more brands would ask before they waste time and money going in the wrong direction.
In this Q&A episode, I cover:
My three service packages explained: Create, Choose, and Fix (and what's included in each)
The #1 mistake food and drink brands make
The 5 biggest flavour trends for 2026
My step-by-step process for choosing the right flavour for your next launch
Why "I like it" doesn't help product development at all
What new affordable services I'm creating for 2025 (I want YOUR input!)
Thank you for following along this entire challenge. Your support means everything 🙏.
💌 Want to dive deeper?
Read the full .
29 November - "It Doesn't Taste Like Strawberry!" | How to Fix Confused Tasting Sessions
Someone on your team just tasted your product and said, "It doesn't taste like strawberry. but I don't have a good palate anyway".
Sound familiar? I've been there, in fact, it happened just last week with a client. And honestly, when your team can't describe what they're tasting, product development becomes impossible. You can't brief suppliers, you can't make clear decisions, and you're stuck going in circles.
If you're a food and drink brand struggling with confused tasting sessions, whether you're developing new products, choosing the right flavour profile, or fixing flavours that aren't working, this episode will change everything.
The problem isn't about having a "good palate" or a "bad palate." It's about your brain trying to match what you're tasting to your personal memory of what strawberry (or any flavour) should taste like. And when it doesn't match? Your brain just says "it is not a strawberry."
In this episode, I'll share:
Why everyone's perception of flavours is completely different
The 3 non-negotiable rules for better tastings
The exact exercise I use with clients to lock in your flavour direction
How to train your team to separate personal taste from objective tasting
Why "I like it" doesn't help product development at all
Stop judging. Start describing.
💌 Want to dive deeper?
Read the full .
28 November - "I Have a Bad Palate" is a Lie | How to Train Your Brain to Taste Better
"I have a terrible palate. I can't taste anything properly."
I hear this all the time from food and drink brands, and honestly? It's complete rubbish. You absolutely CAN learn how to taste better and if you're running a food or drink business, you need to.
Whether you're developing plant-based products, launching functional foods, or trying to improve your flavour profile, knowing how to properly taste and describe what's in front of you is essential. And it's a skill your whole team can learn.
I've been there, working with brands who felt intimidated by tasting sessions or didn't know how to articulate what they were experiencing. But once they understood how their brain actually works, everything changed.
In this episode, I'll cover:
Why your brain isn't naturally designed to describe flavours precisely
The truth about "super tasters"
How to create a respectful tasting culture in your team
What flavour lexicons are and how they work (I create bespoke ones for my clients!)
Using memories and emotions to remember flavours faster
The mindfulness practice that transforms your palate over time
Why "I like it" and "I hate it" are useless comments in product development
Stop saying you have a bad palate. Start training your brain instead.
💌 Want to dive deeper?
Read the full .
27 November - How Long Does Food Product Development Really Take?
It's the question I get asked most often by food and drink brands. And honestly? The answer is almost always longer than they expect. But here's the truth, if you want to create an amazing product that stays on retail shelves, it takes time.
I've been there, watching timelines stretch because we discovered something in scale-up, or because finding the right flavour profile took more trials than expected. And that's completely normal in product development.
If you're a food and drink brand planning your next launch (or trying to fix an existing product), this episode will give you realistic expectations for your timeline, from concept to shelf.
Whether you're working on plant-based products, functional foods, or trying to improve your flavouring, understanding the real timeline is crucial.
In this episode, I'll break down:
My three packages: Create (12-18 months), Choose (6-12 months), Fix (6-12 months)
Milestone 1: Defining your product brief (and why pre-selection matters)
Milestone 2: Kitchen sample validation (yes, I've done 200+ trials for one project!)
Milestone 3: Scaling up with your contract manufacturer (and why you can't skip this step)
Why your scaled product will NEVER be exactly like your kitchen sample
The back-and-forth, tastings, and tweaking that go into every successful launch
Stop rushing. Start planning properly.
26 November - From Corporate to Consultant | Why I Help Food & Drink Brands Create Better Products
Today's episode is a bit different. I'm pulling back the curtain on my journey from corporate food scientist to consultant, and honestly, it's been one hell of a ride.
If you're a food and drink brand wondering who you're really working with when you hire a product development partner, this episode is for you. Because the way I work, the boundaries I set, and the clients I choose to work with, it all comes from what I've learned about myself on this journey.
I used to say yes to everything. I'd take on any client, any project, even when it wasn't the right fit. But I've learned that the best work happens when there's alignment, when we're both working towards products that taste amazing, use clean-label ingredients, and are good for people and the planet.
In this episode, I share:
Why I left the corporate world (hint: too many pointless meetings!)
How I learned to set boundaries and say no, even to big money
The clients I love working with (curious, values-led, want to learn)
Why I simplified from 9 services to just 3 (Create, Choose, Fix)
Letting go of perfectionism in content creation (no one cares about perfect Instagram grids!)
Transitioning from employee mindset to being the captain of my own ship
This is who I am. This is why I do what I do. And this is who I want to work with.
💌 Want to dive deeper?
Read the full .
Related Shows Based on Content Similarities
Discover shows related to The Food Lab, based on actual content similarities. Explore podcasts with similar topics, themes, and formats, backed by real data.
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.
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.
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...
The four common mistakes food and drink brands make with flavour houses
You don't need luck. You need a proper flavour strategy.
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.
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.
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! 🙏
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.
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! 🙏
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.
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! 🙏
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.
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! 🙏
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.
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! 🙏
