St. Francis – At Wixon Inc., science, technology and flavor all meet at meat.
Ever since Charles Wixon started selling spices to sausage-makers more than
100 years ago, the company has been developing flavorings for meat. Now, it’s
seeking to gain a bigger piece of the commercial food market by developing new
meat products from scratch for such businesses as restaurant chains.
"That industry (meat) has always been one of our mainstays," said Peter
Gottsacker, president and CEO. "It’s a natural extension of our strategy. "It
really is the meat side which continues to grow," he added. "It’s a combination
of technology, experience and being on trend."
The company, located near Mitchell International Airport, makes thousands of
flavoring products for a variety of food applications, including its meat
business.
Its products include wet and dry seasonings and flavor systems; consumer
products, mainly dry packaged goods sold under a variety of brand names; flavor
technologies, including flavor modifiers and sodium reduction systems; protein
expertise, including seasoning systems; and flavor and shelf-life extension
technologies.
Photo Caption: Bob Kaegi, director of protein applications and seasonings,
mixes ingredients in a company lab.
Photo Credit: Michael Sears
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