#5 Why Popular Flavours Don't Work | Plant-Based Protein Case Study скачать в хорошем качестве

#5 Why Popular Flavours Don't Work | Plant-Based Protein Case Study

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 (https://www.epicsi.co.uk/flavour-blue...) , 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. 💌 Want to dive deeper? Read the full ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠transcript of this episode here (https://www.epicsi.co.uk/podcasts/the...) ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠ (https://www.epicsi.co.uk/flavour-blue...) 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. 🙏   _____________________________________________________________ 👋 Hi, I'm Manon Galizzi, a food scientist and flavour expert with over 10 years in the food industry. If your food or drink product sales are dropping, reviews keep saying the taste isn't right, or you're launching something plant-based or functional but can't figure out which flavours will actually work, you are not alone! I see this all the time with the brands I work with. That's why I help established food and drink brands create products from scratch, choose the right flavour direction, or fix flavours that just aren't performing. And here's the thing: unlike most flavour houses or co-man that just throw samples at you and disappear, I actually guide you through the entire process. I stay with you, tweak on the day, and help you understand what's really happening in your product. Because here's the truth research keeps showing year after year: flavour is the number one driver of repeat purchase. Get it right, and your customers keep coming back. Get it wrong, and they buy once and never return. In each episode, I share what I've learned from helping food and drink brands like yours, turning confused tastings into confident decisions, and underperforming products into ones that actually sell.   👋 Connect with me directly on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (  / epicsi.uk  ) or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (  / manon-galizzi-94700666  ) or via my website (https://www.epicsi.co.uk/) .