A great chef could create an outstanding dish that revolutionizes cuisine – every time they prepare the recipe for two, it may come out perfect and impress everyone who tries it. However, they would probably struggle to reproduce the same show-stopper dish with the same flavour, texture and taste on a large scale when cooking for a crowd. Something similar happens when scientists develop a new drug: some of the desired characteristics of the medicine obtained in the laboratory at a small scale might be difficult to recreate when the same drug is manufactured in industrial quantities for the market.