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#22 Why Trying to Please Everyone With Your Flavour Will DESTROY Your Brand
If you've ever said "we want to appeal to everyone" about your food or drink product, this episode is going to hit home.
Because trying to please everyone with your flavour strategy is one of the most common mistakes I see food and drink founders make.
And it's also the fastest way to end up with a product that resonates with no one and gets pulled from shelf.
In this episode, I share real examples from my time at McVities, a brilliant case study from Condimentum's next generation mustard, and what happened when a marine collagen client assumed they knew what their target consumers wanted. Spoiler: they didn't.
▪️ Why you cannot please boomers AND Gen Z with the same product
▪️ The Condimentum mustard story (and what they got brilliantly right)
▪️ The familiarity principle and why your brain thinks kimchi is dangerous
▪️ How to actually research your target consumer's palate
▪️ Why you must understand your product base BEFORE your consumer
▪️ The 4 flavour mistakes that are costing food brands their shelf space
🎯 Want to stop guessing and start making smarter flavour decisions for your food or drink brand? Head to my website to explore how I help founders develop products their target consumers actually want to buy again.
👉 https://www.epicsi.co.uk/
📱 STAY CONNECTED
▪️ Instagram: https://www.instagram.com/epicsi.uk
▪️ LinkedIn: https://www.linkedin.com/in/manon-galizzi-94700666/
👋 If this is your first time here, I'm Manon Galizzi, a food scientist and flavour expert and the founder of EPICSI.
My mission is simple: to help food and drink founders create products that taste incredible and keep consumers coming back for more.
The Food Lab is the podcast for food and drink founders who want to make smarter flavour decisions, avoid costly product development mistakes, and launch products that actually sell. Whether you are developing your first product or reformulating an existing one, I'll give you the food science knowledge you need in a way that actually makes sense. No jargon, no overwhelm.
Just practical, honest advice from someone who has worked with food and drink brands of all sizes.
Subscribe and hit the bell so you never miss a new episode! 🔔
View all episodes
By EPICSIIf you've ever said "we want to appeal to everyone" about your food or drink product, this episode is going to hit home.
Because trying to please everyone with your flavour strategy is one of the most common mistakes I see food and drink founders make.
And it's also the fastest way to end up with a product that resonates with no one and gets pulled from shelf.
In this episode, I share real examples from my time at McVities, a brilliant case study from Condimentum's next generation mustard, and what happened when a marine collagen client assumed they knew what their target consumers wanted. Spoiler: they didn't.
▪️ Why you cannot please boomers AND Gen Z with the same product
▪️ The Condimentum mustard story (and what they got brilliantly right)
▪️ The familiarity principle and why your brain thinks kimchi is dangerous
▪️ How to actually research your target consumer's palate
▪️ Why you must understand your product base BEFORE your consumer
▪️ The 4 flavour mistakes that are costing food brands their shelf space
🎯 Want to stop guessing and start making smarter flavour decisions for your food or drink brand? Head to my website to explore how I help founders develop products their target consumers actually want to buy again.
👉 https://www.epicsi.co.uk/
📱 STAY CONNECTED
▪️ Instagram: https://www.instagram.com/epicsi.uk
▪️ LinkedIn: https://www.linkedin.com/in/manon-galizzi-94700666/
👋 If this is your first time here, I'm Manon Galizzi, a food scientist and flavour expert and the founder of EPICSI.
My mission is simple: to help food and drink founders create products that taste incredible and keep consumers coming back for more.
The Food Lab is the podcast for food and drink founders who want to make smarter flavour decisions, avoid costly product development mistakes, and launch products that actually sell. Whether you are developing your first product or reformulating an existing one, I'll give you the food science knowledge you need in a way that actually makes sense. No jargon, no overwhelm.
Just practical, honest advice from someone who has worked with food and drink brands of all sizes.
Subscribe and hit the bell so you never miss a new episode! 🔔