Pioneering Plant-Based Food Innovation
In 1992, Marlow Foods looked at the U.S. market as a huge opportunity. They had successfully launched Quorn-branded plant-based protein products in the U.K. and needed to understand how to formulate and communicate them to U.S. consumers.
Quorn brought to Mattson their cutting-edge technology for creating a white chicken meat analog using mycoprotein, a mushroom-like fungus. Through consumer insights, sensory testing, rigorous culinary application and product development, Mattson helped communicate the benefits of the products, how it was produced, and strategically positioned the products’ U.S. launch. Simultaneously, we optimized the products for the U.S. market and created new products with strong health and appetite appeal.
Mattson created four applications for the plant-based protein: Chik’n tenders, Chik’n nuggets, Chik’n patties and Chik’n crumbles. The products launched in both the U.S. and the U.K. and are still on the market today, decades later, as the plant-based food market is poised to explode.
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