⁠⁠Click here to download The Flavour Blueprint⁠⁠⁠⁠⁠⁠⁠⁠⁠, a free guide based on the process I use with my clients to fix underperforming food and drink products.

Why is it so hard to describe what you're tasting?

When you try a product, your brain instantly jumps to "I like it" or "I don't like it" instead of actually describing what you taste - and that's completely normal. Your brain is focused on survival only: is it safe to eat?

None of us are equipped to describe flavours precisely without training.

In this episode, I'm sharing why training your brain to taste properly is crucial for your food and drink business, and how to actually do it.

I'll explain how I use bespoke flavour lexicons with my clients (whether we're creating products from scratch, choosing flavours, or fixing underperforming products) so we all speak the same neutral language and remove personal bias.

I'll also share practical tips for training your brain: being more mindful when you eat and drink, and even how to practice with your kids so they can appreciate flavours from an early age.

Because here's the truth: if you don't train your brain, your tastings will stay stuck at "I like it" or "I don't like it" - and that's useless for product development.

💌 Want to dive deeper?

Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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If you want to design food or drink products that taste perfect for your consumers, hit those repeat purchases, and see your sales go through the roof — there’s no luck or miracle involved. You need a flavour strategy.

👋 Hi, I am Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry.

In each episode, I share what I’ve learned from helping food and drink brands create new products from scratch, choose the right flavour direction, or fix products that just aren’t performing.

Because flavour isn’t just a nice-to-have — it’s the number one reason people buy.

👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠or ⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠.

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