For the second consecutive year, Wixon was named to the Metropolitan Milwaukee Association of Commerce/Council of Small Business Executives (MMAC/COSBE) Future 50, which recognizes 50 privately owned companies in southeastern Wisconsin that have shown significant revenue and employment growth. The Future 50 will be honored at a luncheon September 16 at the Pfister Hotel.

Earlier this year, Wixon announced an expansion of services with its new Foodservice Group and Protein Group Divisions. The Foodservice Group is dedicated to serving the restaurant industry by incorporating food science and technology with the culinary artistry of its chefs. Wixon’s team of seasoned flavor chemists, meat scientists, technologists, and chefs examine the latest in culinary and industry trends and trade offerings to formulate the leading edge in menu solutions.

“The new Wixon Foodservice Group truly demonstrates our skill of blending culinary innovation with the science of product design and development,” says Chuck Ehemann, Wixon’s executive vice president.

The Protein Group Division offers protein expertise for both retail and foodservice. The team can assist customers with everything in the protein area from ideation and R&D to mapping out flavor, process, and product prototypes. Working within Wixon’s new Meat Pilot Plant, the Protein Group Division is staffed by meat scientists, flavor chemists, food technologists, and analytical and quality experts.

“Our Foodservice Division, Protein Group, and Innovations Center for Culinary & Meat Processing, have led to a significant growth in sales,” says Peter Gottsacker, Wixon president. “Now we offer our customers even more in the way of science, service, and solutions.”

Menu Innovations, News