CASE STUDIES Mattson collaborated with Yogurtland to create a new fast casual concept called Holsom that goes beyond frozen yogurt. Through online ideation, food field immersion, and hands-on work sessions, developed menus and recipes for toasts, grain bowls, and...
CASE STUDIES White Castle, known for its iconic sliders, aimed to attract a younger demographic by expanding into new restaurant concepts. Partnering from concept to execution, we helped develop and test three innovative concepts. In 2010, White Castle successfully...
CASE STUDIES Grimmway Farms wanted to launch a line of fresh organic fruit and vegetable juices. Mattson conducted consumer concept testing, formulated the line, and supported the first production run. TRUE organic Juice was successfully launched in March 2014 and is...
CASE STUDIES Former professional athlete John Gagliardi wanted a “sports tea” for natural hydration during and after workouts. Mattson developed a product platform with low sugar, organic teas infused with electrolytes. We formulated and scaled up six...
CASE STUDIES Tillamook aimed to innovate shredded cheese products and sought Mattson’s help. After learning that consumers saw shredded cheese as commoditized, Mattson developed various concepts, but none resonated until the idea of a shredded cheese for making...
