Mattson: Innovation for the Food & Beverage Industry

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

Thank you, Specialty Food Association, for allowing me to talk about some of the most relevant trends from 2025 and for 2026, namely, the ever-moving ground beneath us as the current administration publishes new guidelines for nutrition and health, while the tariff and cost situation remains challenging. The question is what to do in an environment of uncertainty: innovate? renovate? Uncertain? Reach out to me or Mattson.

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.

As we enter the season of gratitude, we’re reflecting on the meaningful work of the Mattson Foundation and the dedicated team members who make it all possible. This year, the Foundation continued its mission to fight food insecurity through its partnership with Second Harvest of Silicon Valley, contributing $3,805, equivalent to over 19,800 meals, to help ensure that our neighbors have access to nourishing food. Beyond financial contributions, Mattson team members also volunteered at Second Harvest events, distributing food directly to families in our local community. We extend our heartfelt thanks to the entire Mattson team for their generosity, compassion, and willingness to give their time in support of others. Your collective efforts and spirit of service are what make our impact truly meaningful. We also proudly recognize the Mattson Foundation Committee — Amanda Sinrod, Andrea Aguirre, Brenda Fong, Letitia Chong, and Winnie Liu — for their leadership and commitment to carrying forward our mission. Thank you to everyone who continues to make a difference, one meal and one smile at a time. #FeedingSiliconValley @2ndharvest

We’re honored to have Mattson Innovation Manager Emily Auerbach featured in Prepared Foods Magazine, highlighting strategies to spark meaningful and scalable food & beverage innovation. Read article here: https://lnkd.in/gTwTmeuv

Mattson was recently featured in Just Food's article: “GLP-1 drugs: a perfect-storm game-changer for food or just a crosswind?” Our CEO, Justin Shimek, shared his perspective on how GLP-1 medications are influencing the future of food and innovation: “When you’re in the business of innovation, you’re always in the business of creating something new and recognising there’s always a change in consumer behaviour.” “The one opportunity that presents itself to everyone in the industry is thinking about portions – you don’t even have to reformulate a product at that point. Every company, every brand, every product, even if you’re designed to be indulgent, it’s thinking about what’s the right portion.” “You can start to build in some positives in terms of micronutrients, macronutrients… It’s an opportunity for all to think about.” At Mattson, we see this as an exciting time for the food industry to evolve—rethinking portions, nutrition, and product design to meet changing consumer needs. Link to article: https://lnkd.in/g8PuqGGp

Join Daesang Corporation [Ingredient Business] and Mattson for a Prepared Foods Magazine webinar exploring practical formulation strategies to reduce sodium without sacrificing flavor. Learn real-world techniques for ingredient interaction, sensory optimization, and synergistic flavor layering, featuring insights from Mattson Senior Food Scientist Amanda Sinrod and other industry experts. Topic: Reformulate With Confidence: Natural Solutions for Sodium Reduction and Savory Flavor Enhancement Date: November 19, 2025 Time: 2:00 PM EST Register and learn more: https://lnkd.in/gNUc2JSw

Things got spooky at Mattson this Halloween! Congrats to the Artificial Color Team for winning scariest costume. Nothing haunts food innovators more than a dash of FD&C Red 40. From Starbucks’ strawberry matcha latte to Canadian Bakin’, our team mixed up a recipe for creativity. No tricks, just tasty innovation. 

Are CPGs Retreating from Food Innovation? Join Mattson CEO Justin Shimek at the FoodTech Salon on November 13 in Bonny Doon, CA, where leading strategists, investors, and founders will dive into how the balance of innovation power is shifting across the consumer food landscape. Justin will take part in sharing his thoughts on the panel. Seats are limited to just 40 participants — register now to secure your spot! Link: https://lnkd.in/g8Bjd-bK Doon Insights