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 what a food scientist does all day?

In this episode, I'm pulling back the curtain on my work as a food scientist and flavour expert.

I share what goes into creating products from scratch (hello, 182 trials on one plant-based barista milk!), choosing the perfect flavour profiles, and fixing products that aren't selling.

You'll discover why product development is 90% failure and 10% success, how I worked with actual baristas to test foam stability, and why rebranding isn't the answer when your product isn't performing, it's usually the flavour.

If you're a food or drink brand owner curious about the science behind product development, or you're struggling with a product that's not quite hitting the mark, this episode will give you a behind-the-scenes look at how flavour strategy and food science work together to create products people love and buy again and again.

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. 🙏

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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.

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