CASE STUDIES Four dads noticed their kids eating seaweed sheets and saw an opportunity to create a more snackable version. Mattson formulated a crispy seaweed chip with appealing textures and accessible, trendy flavors. They screened seaweed sources, found a...
CASE STUDIES Nature’s Bakery sought to enhance the appeal and efficiency of their gluten-free fig bars. Mattson reformulated the bars, achieving improved texture and operational efficiency. A Home Use Test confirmed the positive changes, and the new formulas...
CASE STUDIES More Than Gourmet aimed to create a retail product to compete with popular brands like Swanson, Knorr, and Better Than Bouillon. Mattson identified the opportunity for a squeezable, all-natural, reduced-sodium broth concentrate with a six-month shelf...
CASE STUDIES Entrepreneur Mark Bernstein sought to develop a product that helps control overeating by targeting satiety cues. Mattson conducted extensive research on satiety science and eating behaviors, creating MealEnders, a concept using safe food ingredients to...
CASE STUDIES Mariani, a major walnut grower, wanted to expand their product offerings. Mattson recommended starting with a line of refrigerated walnutmilk to enter the plant-based beverage market. Successfully developed and launched four flavors of creamy walnutmilk,...
