WEBINAR ARCHIVES
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.