Jürgen De Smet 💥’s Post

Imagine you're all set to bake. You've got the best chocolate, organic eggs, and artisan flour, but you decide to wing it on the proportions. The result? A cake that's either a chocolaty puddle or a brick. That's what starting a company feels like when you overemphasize one aspect and neglect others. It's not just about having great ingredients (team, idea, capital); it's about mixing them in the right amounts to create something people are excited to try. #TheRightMix #MultiSkilledSpecialistTeams

Imagine you're all set to bake. You've got the best chocolate, organic eggs, and artisan flour, but you decide to wing it on the proportions. The result? A cake that's either a chocolaty puddle or a brick. That's what starting a company feels like when you overemphasize one aspect and neglect others. It's not just about having great ingredients (team, idea, capital); it's about mixing them in the right amounts to create something people are excited to try. #TheRightMix #MultiSkilledSpecialistTeams

If milk gets bad, it becomes yoghurt. Yoghurt is more valuable than milk. If it gets even worse, it turns to cheese. Cheese is more valuable than both yoghurt and milk. If grape juice turns sour, it transforms into wine, which is even more expensive than grape juice. You are not bad because you made mistakes. Mistakes are the experiences that make you more valuable as a person. Christopher Columbus made a navigational error that made him discover America. Alexander Fleming’s mistake led him to invent Penicillin. Don’t let your mistakes get you down. It is not practice that makes perfect. It is mistakes we learn from that makes perfect! #innovation #futurism #bestadvice

If milk goes bad, it turns into yogurt. Yogurt is worth more than milk. If it goes even further, it becomes cheese, which is worth more than both yogurt and milk. When grape juice goes sour, it turns into wine, which is even more valuable than grape juice. Making mistakes doesn't make you a bad person. Mistakes are experiences that make you more valuable. Christopher Columbus made a navigation error and discovered America. Alexander Fleming's mistake led him to invent Penicillin. Don't let your mistakes bring you down. It's not practice that makes perfect. It's learning from our mistakes that makes us perfect! #GrowthMindset #EmbraceMistakes #innovation

MISTAKES ARE NOT BAD, LEARN FROM IT … If milk gets bad, it becomes yoghurt. Yoghurt is more valuable than milk. If it gets even worse, it turns to cheese. Cheese is more valuable than both yoghurt and milk. And if grape juice turns sour, it transforms into wine, which is even more expensive than grape juice. You are not bad because you made mistakes. Mistakes are the experiences that make you more valuable as a person. Christopher Columbus made a navigational error that made him discover America. Alexander Fleming’s mistake led him to invent Penicillin. Don’t let your mistakes get you down. It is not practice that makes perfect. It is mistakes we learn from that makes perfect!

When milk spoils, it turns into yogurt, which is more valuable than milk. If it continues to deteriorate, it becomes cheese, which holds even greater value. Similarly, when grape juice goes sour, it becomes wine, a product that’s worth more than the juice. You aren’t defined by your mistakes. These experiences contribute to your growth and value. For example, Christopher Columbus’s navigation error led to the discovery of America, and Alexander Fleming’s accidental finding led to the creation of Penicillin. Mistakes shouldn’t discourage you. It’s not practice alone that leads to perfection, but learning from mistakes. Embrace your errors, take bold steps, and keep moving forward. #GrowthMindset #Innovation #LearningFromMistakes #BusinessSuccess #EntrepreneurJourney #ResilienceInBusiness

If milk is wasted, it becomes yogurt. Yogurt is more valuable than milk. If it gets any worse, it becomes cheese. Cheese is more valuable than yogurt and milk. And if grape juice turns sour, it turns into wine, which is even more expensive than grape juice. You're not bad because you made mistakes. Mistakes are experiences that make you more valuable as a person. Christopher Columbus made a navigation error that led him to discover America. Alexander Fleming's mistake led him to invent penicillin. Don't let your mistakes depress you. It's not practice that makes perfect. It's the mistakes we learn from that make perfect! #Mistake #Tech #Job #Success #Practice #Perfect

A moment to think... If milk gets bad, it becomes yoghurt. Yoghurt is more valuable than milk. If it gets even worse, it turns to cheese. Cheese is more valuable than both yoghurt and milk. And if grape juice turns sour, it transforms into wine, which is even more expensive than grape juice. You are not bad because you made mistakes. Mistakes are the experiences that make you more valuable as a person. Christopher Columbus made a navigational error that made him discover America. Alexander Fleming’s mistake led him to invent Penicillin. Don’t let your mistakes get you down. It is not practice that makes perfect. It is the mistakes we learn from that makes perfect little by little!

When milk spoils, it turns into yogurt, which is more valuable than milk. If it continues to deteriorate, it becomes cheese, which holds even greater value. Similarly, when grape juice goes sour, it becomes wine, a product that’s worth more than the juice. You aren’t defined by your mistakes. These experiences contribute to your growth and value. For example, Christopher Columbus’s navigation error led to the discovery of America, and Alexander Fleming’s accidental finding led to the creation of Penicillin. Mistakes shouldn’t discourage you. It’s not practice alone that leads to perfection, but learning from mistakes. Embrace your errors, take bold steps, and keep moving forward. #GrowthMindset #Innovation #LearningFromMistakes #BusinessSuccess #EntrepreneurJourney #ResilienceInBusiness

#INFLATION, #SUSTAINABILITY AND #NOVELTY - MOVE OUT, #TASTE #MEMORY IS QUEEN. When on Jan 1st our Founder, Mario Ubiali , appeared on the fourth episode of “You Are What You Eat” on Netflix , he talked about the reason why #humans would not necessarily embrace new #food offerings based on mere #rational #reasons - sustainability, in that context. This week, the The New York Times published the apparently anedoctal and funny story of Whole Foods Market #Berry #Chantilly eponymous cake. https://lnkd.in/duiDk2UD What happened? Whole Foods decided to do something every food #company is forced to do by circumstances, #cost #cutting and changing #supply #chains: #reformulate the cake #recipe. Here’s an extract from the article: “In an email statement to The New York Times on Sept. 26, Nathan Cimbala, a Whole Foods Market spokesman, said the company had “aligned the flavor profile, size, packaging and price” to standardize the cake slices sold in stores. The reasoning, according to the statement, was that customers would “have the same high-quality experience” no matter which store their cake slices came from.” Have you already guessed what happened? Humans pushed back: 20 years of a very specifically built #taste #memory in their brains 🧠 reacted by refusing the new formulation and demanding that the original product would be brought back. No matter what! And the Berry Chantilly is now back, even though the berries are imported and unsustainable and some ingredients are expensive. Why? Because our brain is the #repository of #food #emotions, which through repeated #sensory #experiences become #memories. And once those food memories are there, they guide our #behavior. How can Companies today carefully adapt their formulations? How can they create new products that would fit into the brain’s expectation and emotional patterns? This is why our #T-Box #platform is bringing #scalable #sensory #neuroscience to #product #development. Having time-resolved, #scientific #data on #implicit brain #processes is exactly the kind of information that would have suggested NOT to modify the Berry Chantilly Cake! 🍰 Have a sweet weekend, whatever your favorite recipe is! Riccardo Accolla Maria Valgimigli Neola Mohapatra Carol Bersanini Chiara Gadaldi Chiara Vertua Matteo Martelli Alice Tognacci John Topinka Steven Wienick Michael Lowe Judith Moca Jérémy Roque, PhD Cecilia Colabella Matteo Laconi Yolanda Martinez Navas Elizabeth Draper Lisa Saxon Reed Avani Sanghvi Cesar Vega Mark Yates Mark Erickson Roger Nahas, PhD Mohan Valluri David Johnson Maria Tzoumaki, PhD Andrew Bingham Federica Ragni