Mattson collaborated with the Argo team to launch a plant-based jerky line, focusing on matching the protein content of beef jerky while reducing sodium, without sacrificing flavor. Through consumer testing, product design, and development of a unique processing method, Mattson produced four delicious flavors. They assisted in co-pack searches, scale-up optimization for manufacturing, and protein quality testing to support the product’s claims. The result was a successful launch of the jerky in late 2023, featuring 10g of protein per serving and 40% less sodium compared to leading competitors.