OPTIMIZING PRODUCT TO IMPROVE BOTH CONSUMER APPEAL AND OPERATIONAL EFFICIENCY

THE CHALLENGE

Upon joining Nature’s Bakery, a new leadership team identified an opportunity to make their gluten free fig bars even more appealing (more moist; less crumbly) and more operationally efficient (improved yields).

OUR WORK

Mattson reformulated Nature’s Bakery gluten free bars, delivering a much improved texture and more operationally efficient formulation. We then designed and executed a Home Use Test to confirm the hedonic improvements, and supported startup on the new formulas at the Nature’s Bakery plant.

THE RESULT

Nature’s Bakery gluten free fig bars were re-launched at Natural Products Expo West in 2019 and started shipping in summer, 2019. Over the subsequent 52 weeks, sales grew 29%.

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