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
• 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. 🙏

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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.