Home » Share of Stomach: A Shifting Competitive Landscape!
SPEAKER: Barb Stuckey President & Chief Innovation Officer Mattson
Creative new ways of getting food to consumers are shaking up the very infrastructure of the food industry. Nowhere are these changes happening quite as fast or prolifically as the San Francisco Bay Area. Barb Stuckey, President & Chief Innovation Officer of Mattson, Silicon Valley's resident food design and development firm, will challenge your notions of what the future holds with this talk about the shifting of the ground across the food industry. NPC attendees are in for an exclusive treat as Stuckey shares exclusive new research insights about how consumers perceive these changing food options!
Barb Stuckey has been a food industry professional since 1990.
Barb spent her formative years in a Chinese restaurant her best friend’s parents owned in suburban Baltimore. There she absorbed a love of the restaurant business through the pores of her skin as she did the sweet, oil-born aroma of fried eggrolls and shrimp toast.
After college, Barb learned the foodservice business from the vantage point of Kraft Foodservice, Brinker International (the company that operates Chili’s, Macaroni Grill, and Corner Bakery), and Whole Foods. She later earned a graduate degree from Cornell University’s Hotel School.
Barb has been at Mattson since 1997, and is currently Chief Innovation Officer at the country’s largest independent developer of foods and beverages for the chain restaurant and retail foods industries. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert.
Barb is a current contributor to Forbes.com and her writing has been featured in The Wall Street Journal, Slate.com, the San Francisco Chronicle, Chow Magazine (now Chow.com), The Morning Cup, an industry newsletter distributed to 6000+ food industry executives, and Culinary Currents, the newsletter of the Research Chefs Association.
Barb was awarded co-authorship of the opening chapter of The Business of New Product Development, the first textbook to be published by the Research Chefs Association. When published in 2016, it will be called Applied Culinology®: The Blending of Culinary Arts and Food Science & Technology in Food Product Development.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.