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 Lokai, a socially responsible brand promoting balance in life’s ups and downs, collaborated with Mattson to innovate the next physical sense of balance. Mattson worked with Lokai’s ethnobotanist to create four proprietary tonics featuring...
CASE STUDIES Guasacaca, a cherished Venezuelan staple, inspired Todd Vine and Francisco Pavan to create a retail version of Francisco’s family hot sauce recipe. The core ingredient was avocado, presenting a challenge to maintain its green color and fresh flavor...
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 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...
