Barb Stuckey

Barb Stuckey is President & Chief Innovation Officer at Mattson, a food and beverage innovation, design, and development firm located in Silicon Valley. She is also the author of Taste: Surprising Stories & Science About Why Food Tastes Good. Have creative, concept, brand, or product innovation needs? Email Contact@MattsonCo.com.

2022 PREDICTIONS | SUPPLY CHAINS

Envisioning the Future Food Supply Chain

Mattson discusses food, ingredient supply chain issues

Barb Stuckey

January 4, 2022

Experiencing the world's worst supply chain crisis has us envisioning a future where more goods are produced in more places through more varied and geographically distributed systems.

2020 PREDICTIONS: FLAVOR & FOOD TRENDS

Mattson Eyes Four Trends Impacting Ingredients and Food & Beverage Innovation

Food Tastes Meet Food Tech

Barb Stuckey

December 17, 2019

This year we at Mattson decided to focus on technology given who and where we are. Here are four predictions for 2020 food and beverage trends.

10 Macro Trends Impacting Food & Beverage Innovation in 2019

Plant-based foods, less-sweet snacks and low-alcohol beverages make up part of the top trends, according to Mattson

Barb Stuckey

January 9, 2019

We call them Macro Trends, and we’re thinking about them in the short term, and considering how they will impact things in the long term. Here are our picks for 2019.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Barb Stuckey

ARTICLES

Envisioning the Future Food Supply Chain

Mattson Eyes Four Trends Impacting Ingredients and Food & Beverage Innovation

10 Macro Trends Impacting Food & Beverage Innovation in 2019

Unlock the Future of Food and Beverage Innovation

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