Behind every successful formula, there are perhaps dozens of failed attempts. But the real formula, I believe, is not to give up.
Developing a new product in the food industry is not just about taste. Shelf life, nutritional value, digestion, consistency, color, smell, manufacturability, cost—each is a separate equation. And these equations sometimes remain unsolved for weeks or months. Because R&D is less about finding the right answer and more about the courage to distinguish right from wrong.
Results for a product might be achieved on the 18th attempt. But those 17 failed formulas are as valuable as the success itself. Because each one teaches you what not to do again.
When I prepare formulas, I'm not just developing products. Sometimes, when I'm overwhelmed, thinking "that's enough, it won't work," or sitting down feeling pessimistic and saying "it's over," an inner voice tells me, "be patient and persevere; you'll see, it will happen." And every time I believe in it, it absolutely does.
Like in every field, food R&D demands respect. And the story of those who deserve that respect often begins in places nobody sees—perhaps at a laboratory bench, perhaps in their home kitchen, or perhaps with a single bite from a product they tasted.
