Ever wondered why your launches show up on the shelf... but sales don’t follow? Negative reviews piling up? It might not be the flavouring that’s wrong — it’s the product base.
In this episode of The Food Lab Podcast, I’m diving into why your product might taste “not quite right” — and how fat, sweetness, saltiness & acidity shape flavour perception.
🎙️ What’s covered in this episode:
Why discounting base ingredients leads to flat and muted flavours
How overloading with fat, sweetness, saltiness or acidity can actually kill flavour profiles
Real stories from low‑sugar and non‑HFSS reformulations at a flavour house and big UK brands
💡 Taste Insight: More flavour ≠ better flavour
Too much fat, sweetness, saltiness or acidity can delay flavour release and overpower flavour characteristics.
It’s seems counterintuitive — but true: Flavours only shine when the base is locked in first.
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🍪 Struggling with product development challenges? As a food and drink consultant with over a decade of industry experience, I help Food and Drink businesses perfect their flavour profiles, streamline product development, and unlock the path to retailer listings.
📃 Discover my Food & Drink Product Development services and get in touch to discuss how we can transform your products and boost those customer reviews.
💌 Want to dive deeper?
Read the full transcript of this episode here.
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