Barb Stuckey: Wellness Speaker
Food innovation leader and taste expert Barb Stuckey helps brands elevate flavor, consumer insight and product development through decades of experience shaping breakthrough foods and beverages for national markets.
Quick Facts:
- President and Chief Innovation Officer at Mattson
- Nationally recognized expert in taste science, food trends and product development
- Author of Taste What You’re Missing and Taste
- Regular Forbes.com contributor on food and innovation
- Formats:
- Keynote speaker, food innovation expert and taste educator
- Audiences:
- Food and beverage brands, CPG innovators, culinary schools, R&D teams, product developers and organizations seeking flavor improvement and consumer-driven innovation.
- Outcomes:
- Clear frameworks for improving flavor and understanding the science behind taste.
- Actionable insights on food trends, consumer behavior and product development.
- Strategies to elevate innovation processes and create products that resonate with today’s market.
- Travels from: San Francisco, CA
- **Fee range: On Request
Talent Services
Talent Short Bio
Barb Stuckey is President and Chief Innovation Officer at Mattson, the nation’s leading independent developer of foods and beverages for retail and chain restaurants. Since joining the company in 1997, she has become one of the industry’s most respected voices in taste science, food trends, innovation strategy and consumer insights. Her work centers on improving flavor and guiding companies through the full product development process, from ideation to commercialization.
With more than two decades of daily tasting embedded into her role, Barb has refined a rare ability to diagnose flavor challenges and teach others how to make food taste better. She distilled this expertise into her acclaimed book Taste What You’re Missing, later re-released as Taste, which introduced scientific yet accessible insights on how humans experience flavor.
Barb’s passion for taste education extends into the classroom as a long-standing instructor at The San Francisco Cooking School, where she teaches the Fundamentals of Taste to each entering class. She is also a regular contributor to Forbes.com, writing on food industry trends and innovation, and serves on the advisory board of the Plant Based Foods Association.
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Fee Range Information
All talent fees exclude VAT, travel and accommodation where required.