You've done the trials. The product is really good. But you're not launching. Because what if it could be better? What if it's not perfect yet?

Here's the truth: it will never be perfect.

And waiting for perfection is keeping your product off shelves while your competitors are building their customer base.

In this episode:

• Real client story: When personal preference nearly killed a launch
• Why "perfect" is costing you thousands in lost revenue
• The 5-question readiness checklist to know if you should launch
• Launch and learn: Why you'll need to tweak after launch anyway (and that's okay)
• How to tell the difference between "not ready" and "not perfect"

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👋 I'm Manon Galizzi, a flavour expert and food scientist with 10+ years in the industry, including training at a flavour house and working with iconic brands like McVitie's, Yeo Valley, Burger King, and Jacob's. I founded EPICSI to help UK food and drink brands nail their flavour strategy and choose the best flavour profile, especially for challenging formulations.If your sales are declining due to taste complaints, I diagnose what's wrong and rebuild your flavour profile. If you're launching functional or plant-based products struggling with bitter, fishy, or earthy notes from marine collagen, plant proteins, or adaptogens, I help you choose flavours that actually mask or complement those notes.

I specialise in clean-label, additives-free, plant-based, and functional food product development.

Unlike generic flavour houses or co-manufacturers, I provide custom flavour language training, run extensive trials (up to 200 per project), and guide you through every tasting and decision.

Research shows flavour is the #1 driver of repeat purchase. Get it right, customers return. Get it wrong, they don't.

Each episode shares practical strategies for food and drink product development, flavour selection, and fixing products that aren't performing.

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