Mattson: Innovation for the Food & Beverage Industry

Protein is everywhere. But are we getting it right? In this week’s SupplySide Food & Beverage Journal article, Mattson’s VP of Innovation Pete Brennan tackles the growing “protein predicament” and what it really takes to deliver smarter, more effective solutions. From quality and functionality to taste and real consumer needs, this is a must-read for anyone building the next generation of protein-forward products. Click to read article: https://lnkd.in/gVDGmjJV To learn more, email us at contact@mattsonco.com #FoodInnovation #ProteinTrends #ProductDevelopment #FoodScience

Exciting news! We are collaborating with the The Culinary Institute of America to be the exclusive launch partner for MattsonIQ™, our AI platform built to help food professionals explore ingredients, cuisine, and nutrition faster and more deeply than ever before. Read the Press Release Here: https://lnkd.in/gxfmBrYr We are also launching the Mattson AI Lab @ the Culinary Institute of America, where we will apply AI inside real culinary and innovation workflows. This is not theory, but real-world experimentation. If there is one thing we have learned on our AI journey, it is this: AI does not replace creativity. It amplifies it. It is RI+AI™ (Real Intelligence plus Artificial Intelligence). If you would like to explore what AI-enabled innovation could mean for your business, reach out. We would love to talk. #Mattson #FoodInnovation #AI #CulinaryInstituteOfAmerica #MattsonIQ #RIAI #wemakefoodhappen

With protein on fire and beef heading up the Dietary Guidelines for Americans, MEAT is where it's at. Barb Stuckey, Mattson Chief New Product Strategy Officer, will be at this week’s Annual Meat Conference and ready to talk about what’s next in meat innovation. If you’re exploring innovation, ready to create your multi-year pipeline, or looking for a fresh perspective, this is a conversation worth having. Attending? DM Barb directly to connect and set up time. Learn more about the conference here: https://lnkd.in/d6zqHW5

From breakthrough ingredients to bold brand moves, we’re tracking the trends shaping the future of food & beverage at Natural Products Expo West. We’ll be tasting, exploring, and scouting what’s next all week long. Want to talk innovation? Let’s connect in Anaheim. Meet up with one of our Relationship Leaders at the show: Katie Hagan, Chief Innovation Officer Carol Borba, VP, Innovation Pete Brennan, VP, Innovation Umaima Merchant, VP, Innovation DM us on LinkedIn to schedule time. See you on the show floor. #expowest

Attending the 2026 Research Chefs Association Annual Conference & Culinology® Expo? Don’t miss Chief Innovation Officer Katie Hagan and Senior Innovation Manager Erin McGlothlin’s session, “Menu Development in a GLP-1 Era.” They’ll share practical insights on how GLP-1 medications are reshaping the foodservice landscape and what it means for menu strategy, portions, and consumer expectations. Date: March 10, 2026 Time: 1:00pm - 2:00pm Location: The Westin Westminster in Westminster, CO Register here: https://lnkd.in/gZwactif

Mattson Senior Food Scientist Amanda Sinrod will be joining the IFT Early Career Resource Group for a virtual networking session where she’ll share insights on Mattson's Proprietary 2026 Macro Movements & Tipping Trends and what they could mean for the future of food. Date: February 19, 2026 Time: 11:00am - 12:00pm CT Join via Zoom: https://lnkd.in/gDmDGZda Come network, learn, and get inspired by the future of the industry. See you there!

Chief Technology Officer Jaime Reeves will be speaking at Washington State University Extension’s Food Ingredient Technology (FIT) Short Course with a session you won’t want to miss: “Designing for the GLP-1 Consumer: AI-Powered Innovation Across Shelf and Menu.” If you haven't thought about this population of consumers, there's still opportunity for your brand to support users' health journeys. Date: February 24, 2026 Location: DoubleTree Hilton Hotel Seattle Airport To register and learn more, click here: https://lnkd.in/gTdJumXr

Attention Food Scientists: We’re hiring a Senior Food Scientist to support the development and commercialization of new food and beverage products. We’re looking for strong technical fundamentals, an experiment-driven mindset, and someone who enjoys close collaboration with culinary and cross-functional teams. If you think you’re a great fit, or know someone who would be, apply here: https://lnkd.in/gBkXSMQU #NowHiring #Hiring #FoodScience #FoodScientist #ProductDevelopment #FoodInnovation #FoodAndBeverage

Uncertainty is the new normal. Yet innovation must remain a priority. How do you align the two? Join Barb Stuckey, Mattson Chief New Product Strategy Officer, at the Specialty Food Association Winter FancyFaire on January 13 for practical guidance on building and evolving products when the ground is shifting. In her session, “Product Development in Challenging Times,” Barb will share how brands can stay inventive amid rising costs, shifting regulations, and fast-changing consumer expectations. If you’re developing, renovating, or future-proofing products, this one’s for you. We’d love to see you there. Learn more: https://lnkd.in/g4pQYDfD

Here’s a sneak peek at Mattson’s 2026 Macro Trends, featured this week in Prepared Foods Magazine. We’re uncovering the forces shaping how consumers will eat, shop, and seek connection in 2026, from the evolution of protein to the rise of joyful indulgence to the reinvention of retail. One thing is clear: people are craving meaning and emotional value in every food moment. Check out the feature here: https://lnkd.in/g4HN7V5C Stay tuned for the full report and webinar coming early next year.