Wixon, a manufacturer of seasonings, flavors, and technologies for the food, beverage, and meat industry, will showcase its proprietary Wix-Fresh technologies in the form of healthy snack bites and other meat products at the Annual Meat Conference, February 24-26, at the Gaylord Opryland in Nashville. Visitors to Wixon’s booth will be served samples of the Bacon, Egg, and Cheese Sausage Breakfast Stick, as well as the Reduced Sodium Pork and Beef Marinara & Asiago Meatballs.
The Bacon, Egg, and Cheese Sausage Breakfast Stick is ideal for “on-the go” and health-conscious appetites. Featuring 80% lean pork and made with real eggs that you can actually see in the stick, the snack is developed using Wix-Fresh technologies. Wix-Fresh OatMax increases moisture retention, shelf-life, and overall savory notes, while reducing the warmed-over flavor often found in pre-cooked meats. Wix-Fresh MinerMax provides antioxidant benefits, enhances savory notes, and masks metallic flavors. Wixon’s Country-Style Breakfast flavor gives the snack stick a traditional taste.
The Reduced Sodium Pork and Beef Marinara & Asiago Meatball is formulated with the all-natural Wix-Fresh Reduced Sodium System (RSS) for a classic salty taste. RSS has been specifically designed for the meat and poultry industry and positively impacts flavor without compromising on functionality. Sodium is reduced by nearly 40% from that of standard ready-to-eat meatballs. The meatball also features Wixon’s Zesti Marinara & Asiago flavor system.
“We look forward to showcasing Wixon’s protein and flavor technology expertise at the Annual Meat Conference,” says Ron Ratz, director of protein development for Wixon. “This is an opportunity for industry visitors to sample new, healthy, and on-trend flavors, including technologies that they can apply to their own protein products.”
The new products were developed in Wixon’s Meat and Poultry Pilot Plant by the company’s Protein division. Staffed by meat scientists, flavor chemists, food technologists, and analytical and quality experts, the team is adept at everything from ideation and R&D to flavor mapping and product prototypes. Wixon’s customized protein seasonings and flavor systems can be used in a variety of meat products, including rubs, marinades, breadings and batters, gravies, dipping sauces, and more.
The Pilot Plant includes processing equipment, which enables production of finished products for immediate prototyping and testing, including tumblers, automated injector system, grinders, stuffers, patty makers, steam kettle, vacuum packaging, retail tray overwrap unit, breading and batter capabilities, walk-in freezers/coolers, chilled processing room, smokehouse, and linear cook capabilities. An in-house regulatory department counsels on appropriate adherence from label requirements to nutritional content.
Founded in 1907, Wixon is a fully integrated food and beverage ingredient leader providing flavor technologies, spices, blended seasonings, protein expertise, foodservice and menu solutions, and consumer products and packaging. Wixon’s brand promise of Service Driven Culinary Science gives customers the added benefit of food technology enhanced by the creativity of culinary arts. With its advanced scientific and culinary capabilities combined with a passion for service, Wixon drives innovation and provides solutions for its customers. Besides custom flavor formulations, Wixon offers R&D, product development, packaging options, inventory management, and just-in-time delivery. Located in St. Francis, Wis., a suburb of Milwaukee, Wixon is GFSI Certified to FSSC 22000, ISO9001 Certified, and QAI Organic Certified. More information on Wixon or any of its products may be obtained at www.wixon.com or by calling (414) 769-3000.
