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 Ro Chiu’s homemade furikake seaweed snack mix became so popular that she saw an opportunity to turn it into a marketable product. Mattson assisted in product development, created the brand name “LoloYum,” meaning “crazy...
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 Enjoy Life enlisted Mattson’s help to optimize their mini crunchy and soft cookies due to consumer complaints after the initial launch. The challenge was also to commercialize the cookies following a move to a new production facility. Mattson...
