CASE STUDIES Kazoo’s mission is to reduce food waste by upcycling a food-grade corn germ into tasty, sustainable snacks. They partnered with Mattson to commercialize their recipe, optimize manufacturing during the COVID-19 pandemic, and develop four seasoning...
CASE STUDIES Iconic bakery brand, Hostess, wanted to expand into the frozen aisle with a beloved treat – deep-fried Twinkies. They needed to ensure the frozen and reheated version tasted just as craveable. Mattson formulated the batter and ingredients to achieve...
CASE STUDIES Mattson refreshed and re-formulated The Honey Baked Ham Company’s frozen side dishes to have year-round appeal. Using ProtoThink, they ideated and conducted a TURF analysis to determine the ideal assortment of side dishes. The new product line was...
CASE STUDIES Happy Family, known for its baby food pouches, aimed to expand into more technically challenging categories like bars, cookies, beverages, Greek yogurt pouches, and retorted meals. Over three years, Mattson developed around seventy SKUs, contributing to...
CASE STUDIES Keystone Natural Holdings approached Mattson to create their first plant-based meat analog, a raw meatless burger patty and grounds for flexitarian consumers. Mattson conducted extensive research on raw materials and formulated the products under an...
