WIXON INNOVATES flavor exploration research – the line reflects the bounty of France’s local terroir while giving a nod to its culinary traditions. The flavors capture the distinctive tastes of the French countryside, including fruit, herbs, flowers, wine and cheeses. …
The 6,981-square-foot facility is dedicated to innovation, featuring improved facilities for customer work sessions, enhancing customer engagement and adding value. Redesigned ergonomic workstations with individual environmental air handling modules were optimized for process flow and to further support collaboration in application innovation. Other additions include two advanced sample spray dryer units, which build on the company’s strategic directive to offer custom flavor solutions focused on quality and faster sample turnarounds. …
Wixon is pleased to announce the newest addition to its team, Mitch Madsen. He joins the company’s Protein Division as an account manager. With nearly 30 years of successful experience in B2B food ingredient sales, Mitch brings a wealth of knowledge and expertise to Wixon. In his new role, he will be responsible for overseeing customer sales in the domestic market, ensuring continued success for the Protein Division. …
In the latest Wixon Innovates, the innovation team addresses the consumer desire for new, yet familiar flavors in what they’re calling – Next Level Favorites. While ‘new, yet familiar’ may seem contradictory, WixonMarketing Manager, Rachael Jarzembowski says, “it’s really not. It’s about comfort. We’re in a confusing time. People are more than ready to get back to exploring new cuisines and having flavor adventures, yet the pandemic has left them wary. There’s comfort in familiar things.” …
“Mexican flavors are incredibly popular, yet there’s still room for innovation with exploration into regional flavors and preparations,” said Wixon Marketing Manager, Becca Henrickson. …
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