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B. STUCKEY, Mattson & Co., 383 Vintage Park Dr., Ste. D, Foster City, CA 94404 As North America's largest independent developer of new products for the food and beverage industry, Mattson's strongest competition is their clients' own in-house research and development departments. The vast majority of product development in the food industry is done in-house. So when is it appropriate to outsource this function? What benefits do companies like Mattson provide versus doing it in-house? Barb Stuckey, Executive Vice President of Marketing at Mattson and weekly contributor to The Morning Cup, an e-Newsletter that reaches over 5,000 senior executives, marketing and R&D professionals in the food and beverage industry, will contrast the use of in-house product development versus out-sourcing to a company like Mattson. Mattson, located at the northern tip of Silicon Valley, is at the forefront of using information technology to enhance the product development process. From wireless tablet PC-enabled lab benches to internet Feedback® Consumer Guidance Panels, Mattson has harnessed technology to improve the R&D process in an atmosphere of shrinking launch timelines. Learn how this forward-thinking company has helped clients such as Kraft, Nestle, ConAgra, Pepsi, and Starbucks introduce award-winning new products.
Session 4, Emerging challenges in consumer-driven R&D
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |