03.20.2024
EXPO WEST 2024: TRENDS + TREASURES POST SHOW WEBINAR
As we wrap up this year's Expo West show, our team of industry experts from Mattson, SPINS, and Moxie Sozo share their observations from the floor, diving into the industry's most promising developments from the lenses of innovation, sales, and design.
Speakers:
Pete Brennan, Mattson Vice President, Innovation
Alice Mintz, SPINS Director, Solution Architects
Derek Springston, Mozie Sozo, Chief Creative Officer & Partner
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12.13.2023
UPCYCLED FOOD INGREDIENTS: WHO’S USING THEM? HOW DO I FIND THEM? AND ARE THEY FOR MY BRAND?
There is a burgeoning business in the creation of upcycled ingredients for sale to the food and beverage industry. This opens up more opportunities for product innovation across categories.
With upcycled products capturing the public’s imagination and even more headlines since the UPcycled Certified® release in 2021, Mattson dives into three critical areas in this webinar:
- Channel and Category: Who is and is not using upcycled ingredients?
- Supply Chain Access: How and where do I find them?
- Conceptual Fit: Do they fit your brand?
Mattson shares learnings from our proprietary research looking at consumers' behavior around sustainable products and how your brand can leverage upcycled ingredients to make a compelling selling story for your product.
Speakers:
Jaime Reeves, Mattson EVP, Product Development & Commercialization
Emily Auerbach, Mattson Innovation Manager
Barb Stuckey, Mattson Chief Innovation & Marketing Officer
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09.26.2023
THE FUTURE OF FOOD WILL BE FERMENTED: INSIGHTS INTO PRODUCT DEVELOPMENT & CONSUMER COMMUNICATION OF PRECISION FERMENTATION
Precision fermentation promises a future supply chain in which food ranging from dairy to sweeteners to eggs could be grown through fermentation, locally, in any community in the world. With less land, less water, no animal slaughter, and the ability to tightly control an indoor process, the vision for a scaled version of precision fermentation is a food-safe, greener, more efficient, and customizable form of protein production (and much more). No longer will we have to milk cows to create whey protein, or render fat from plants.
But ultimately, these ingredients need to be scaled and formulated into foods and beverages in a way that makes cost, culinary, and consumer sense. Then there’s the challenge of how to communicate the myriad benefits of this technology without scaring consumers away with too much science.
Featuring:
Justin Shimek, Ph.D, Mattson Chief Executive Officer & CTO
Barb Stuckey, Mattson Chief Innovation & Marketing Officer
Katie Hagan, Mattson EVP Innovation & Insights
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03.22.2022
WHAT’S DRIVING THE EXPLOSIVE GROWTH IN NON-ALCOHOLIC BEVERAGES
No-alcohol (N.A.) versions of adult beverages typically consumed during social occasions are getting more popular, more delicious, and more socially acceptable, and the category is still burgeoning. Consumption is expected to grow 31% by 2024 according to Global Market Insights. As consumers continue to prioritize their health and wellness, growth in the category will not only give drinkers more options but fulfill a need among those striving for a moderate lifestyle rather than total abstinence.
Mattson, a leader in food and beverage insights, strategy, innovation, and product development, in an exploration of opportunities in the N.A. space. With proprietary primary research conducted specifically for this event, you'll gain insights into consumer attitudes, behaviors, and usage.
Speakers:
Jennifer Pagano, Moderator, Consumer Insights Manager, Mattson
Jack Lorimer, Senior Food Scientist, Fermentation Expert, Mattson
Marcos Salazar, Chief Executive Officer, Adult Non-Alcoholic Beverage Association
Dale Stratton, President, Wine Market Council
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02.09.2022
THE ELEMENTS OF A SUCCESSFUL RESTAURANT MENU LTO
Webinar featuring Mattson’s Chief Creative Officer and LTO expert Steve Gundrum, who will be joined by Pat Cobe, Senior Editor at Restaurant Business Magazine, and Kristi Bullock, Director of Menu Innovation at Tropical Smoothie Café, one of the highest growth fast casual operators in the industry.
Sharing some of the insights we’ve gained from our 2021 QSR study on LTO attitudes and behaviors, followed by a panel discussion on all things LTO, from burgers and bacon jam to bowls and BTS.
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03.17.2021
UPCYCLING: INNOVATION & PRODUCT DEVELOPMENT WITH UPCYCLED INGREDIENTS
A webinar about the opportunities, challenges, and excitement in creating new foods and beverages from upcycled waste streams.
Featuring:
Barb Stuckey, Mattson President & Chief Innovation Officer
Justin Shimek, Mattson CEO & Chief Technology Officer
Turner Wyatt, Upcycled Food Association CEO
Carol Borba, Mattson VP, Innovation
Kathy Westphal, Mattson Senior Food Technologist
Maddison Gurrola, Mattson Food Technologist
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01.27.2021
THE NEW NORMAL: HOW THE COVID-ERA HAS ACCELERATED FOOD TRENDS AND BEHAVIORS GOING INTO 2021
Change is inevitable, but historically slow on a macro level as it relates to food. In the era of COVID-19, the speed and adoption of change has dramatically accelerated. This is being powered by social media, the direct interactions people are having with trusted friends and family, the use of technology, and mis-trust in government. Layer on emerging pragmatic needs, fear, political and social unrest, along with the underlying planned changes in lifestyle that existed prior to the pandemic and we have the perfect environment for rapid change.
Presented by Mattson Chairman and Chief Creative Officer Steve Gundrum.
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12.08.2020
A CONVERSATION WITH HAROLD MCGEE
As every good product developer knows, much of the sensory experience from eating (or “tasting”) food is from our olfactory receptors. Our sense of smell is critically important to creating delicious foods and beverages, but it’s also involved in so much more, from choosing a life partner to staying alive in a dangerous world. Mattson is honored to host Harold McGee, author of On Food and Cooking, as he discusses his new book about aromas, A Field Guide to the World’s Smells.
Watch our conversation with the man who, literally, wrote the book on cooking with science.
09.23.2020
HOW GRAB & GO PREPARED FOODS CAN GROW YOUR BUSINESS
The new COVID-19 world of working from home, helping with kids’ education and everything else; has led people to source meals differently. Consumers are looking for safely pre-packaged, quick and easy food & beverage solutions via drive-thru, takeout, delivery, and by grabbing and gettin’-the-heck-outta-there from the grocery, c-store, café, and restaurant. We believe Grab & Go is one off-premise F&B answer, whether you’re a grocery, c-store retailer, foodservice operator, or center-store brand looking to expand into fresh new areas of opportunity.
This webinar features Mattson VP, Innovation John Connelly, Melissa Kenny, EVP Delaware Supermarkets, Inc., a member of Wakefern Food Corp, Jac Ross, VP Fresh Infrastructure at 7-Eleven and Ryan Boothe, F&B Director for Maverik Stores as they share proprietary insights, discuss and help you understand this burgeoning opportunity.
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08.25.2020
HOW LAUNCHING A BEVERAGE START-UP LED TO MANAGING ONE OF THE COCA-COLA COMPANY’S BIG TEA BRANDS
A discussion with Sabrina Tandon, General Manager & Head of Marketing for Honest Tea / Kids and Barb Stuckey, Mattson President, as they discuss how Sabrina’s agile innovation experience launching a start up has impacted how she now manages what’s almost a billion dollar brand.
05.19.2020
F&B CPG LEADERS TALK INSIGHTS, INNOVATION, PRODUCT DEVELOPMENT & LAUNCH
Mattson EVP New Product Strategy & Insights Al Banisch presents topline summary of learnings from our study on COVID’s impact on F&B CPG innovation.
Following, Mattson’s Barb Stuckey moderates a discussion with esteemed panelists John Haugen, Founder & Managing Director, of 301 INC, General Mills’ Emerging Brand Elevator, and Keith Belling, Founder and CEO, RightRice and Co-founder and former CEO of popchips.