You have been going back and forth with your supplier or your contract manufacturer for months. You keep getting the samples, you do the testing, and every single time at the end of the tasting session you have things like, I don't know, I'm not sure, let's ask for more options.

And you go back to square one again.

This episode is about one of the main reasons your food or drink product development keeps going in circles. And I can tell you right now, it is not what you think.

In this episode you will learn:

● Why "I like it" and "I don't like it" is costing you months of back and forth with your supplier

● The two dynamics that are killing your tasting sessions, the silent ones and the loud ones

● How to create a tasting culture that actually produces useful, actionable data

● What a flavour lexicon is and why it changes everything

● Why none of this works without a proper flavour strategy behind it

This episode is also a little bit special. I recorded it as part of Podcasthon, a global charity event where podcasters around the world dedicate an episode to a cause they care about.

The cause I am supporting is Cancer Research UK, because I think we have all lost someone we love way too soon because of cancer. The donation link is in the show notes below.

If your team keeps leaving tasting sessions with no clear direction, this episode is for you.

💛 ⁠Donate to Cancer Research UK⁠

🎙️ Listen to the previous episode here

🔗 Book your Flavour MOT

If you found this episode helpful, leave a ⭐️⭐️⭐️⭐️⭐️ review on whatever platform you're listening to this podcast!

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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.

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