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%.