CASE STUDIES OnFood’s founders, with experience in working with professional athletes, recognized a lack of nutritious meal options for fitness enthusiasts. They sought to create a line of foods providing complete daily nutrition. Mattson collaborated with...
CASE STUDIES One Culture Foods, led by Hansen Shieh, sought to create a line of contemporary, all-natural “instant ramen” cups with authentic Asian flavors. Mattson formulated a line of instant noodle cups for the natural channel, featuring non-GMO bone...
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...
