That "free flavour development" from your flavour house or contract manufacturer? It might be the most expensive decision you make.

After working inside a flavour house, I'm sharing what really happens when smaller brands rely on free development, and why it often ends up costing thousands in wasted time, delayed launches, and underperforming products.

In this episode:

- The 5 hidden costs of free flavour development nobody tells you about

- Why 6 months of "free" samples can cost more than strategic guidance upfront

- When free development makes sense (and when it absolutely doesn't)

- The IP trap that leaves brands stuck with their co-manufacturer

- Real cost comparison: free vs strategic flavour work

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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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