Pineapple is flavour of the year. Gochujang is trending. Functional ingredients are everywhere. But should you jump on these trends?

Maybe. But only if they fit YOUR product base, brand, and consumers. Because chasing trends without strategy is how brands waste thousands launching products that flop.

In this episode:

• 7 major flavour and consumer trends shaping 2026 (from fermented flavours to healthy ageing)

• Why "trendy" doesn't mean "right for your product"• The 3-step framework to evaluate if a trend is worth pursuing

• Real examples: When trends work vs. when they destroy products

• The critical warning every brand needs before chasing flavour of the year

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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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