Home » Wixon Breaks Ground On New Innovation Center For Culinary & Protein
Wixon Breaks Ground On New Innovation Center For Culinary & Protein
Wixon, Inc., a national food ingredients company in the Milwaukee suburb of St. Francis, broke ground Monday, March 17, for a culinary center to create, test and demonstrate food specialties and to develop new meat products. The ceremony, attended by a number of local dignitaries, took place at the Wixon headquarters.
The new 4,200-square-foot facility is formally named the Wixon Innovation Center for Culinary & Protein. Construction is scheduled to be completed by September. The center will further Wixon's food research and development capabilities for itself and its customers. The $2 million addition will also provide a demonstration area for Wixon to showcase products it creates for visiting customers.
The culinary portion of the center will be equipped with professional Viking appliances, griddles, charbroilers, Sub-Zero refrigeration units, and a high-end presentation and conference area complete with digital audiovisual equipment.
The protein development section of the center will have advanced meat-related equipment, including grinders, stuffers, patty-makers, smokehouse facilities, walk-in freezers and coolers, a linear cook line, and it will be outfitted with a specialized batter and breading system. This section of the Wixon Innovation Center for Culinary and Protein will be lead by Ron Ratz, director of protein development, who has more than 16 years of national and international experience in the meat industry.
Wixon President Peter Gottsacker said future plans include hiring additional staff for the center. Gottsacker said the new culinary and protein center "is more than just an extension of our facilities. It represents a blending of innovation, our passion for service and another major step forward for our company to do the important research and testing for our customers that can save them countless hours of time as well as tremendous expense."
In conjunction with the coming of the new center, Wixon recently added Corporate Chef Judson McLester, who will be in charge of much of the product testing, evaluating and product formulations. McLester said that the new facilities "symbolize Wixon's commitment to culinology, which fuses the creative aspects of food development with the scientific elements. It is truly a testament to Wixon's goals for greater customer service," he added.
Wixon is one of the nation's leading producers of food ingredients, including custom-ground spices, blended seasonings, sweet and savory flavors, and a variety of finished food products. Additionally, Wixon offers R&D services as well as product development, packaging, warehousing, and delivery to the food and beverage industry. Wixon is one of the first major food companies in the nation to become certified under the ISO9001:2000 standard. Wixon celebrated its 100th anniversary in 2007.
For more information about Wixon and its products contact Wixon at1390 E. Bolivar Ave., St. Francis, Wisconsin, call 414-769-3000 or click on www.wixon.com.
PepsiCo Stock Hits 32-Year High, but Why?
Decent first quarter but also investment firms buys a big stake.
Happy Family Bought by Groupe Danone
Dannon parent acquires 92 percent of seven-year-old toddler food company.
Anuga 2013: A Taste of Global Innovations Set to Take Place October 5-9
The huge global food show will be October 5-9 in Cologne, Germany.
Vermont Passes Genetic Labeling Bill
The Vermont House of Representatives approved H.112 on May 10. The bill will go to the senate next in fall 2013. If passed, the earliest the act could become law is January 2014.
GMO Labeling Effort Reaches Washington
Senate and House bills would require the FDA to develop regulations for the labeling of food containing bioengineered ingredients.
Burger King CEO To Take Over at Heinz
Bernardo Hees of 3G Capital is new CEO of Pittsburgh acquisition.
The New Hostess Company Resumes Operations
The Metropolous-Apollo-controlled company plans to reopen four plants and hire workers, but not union labor.
- 04/19/2013 Cheesemaker, Restaurant Chain Hold Mac and Cheese Cookoff
- 04/19/2013 Restaurant Chain That Also Supplies School Lunches Goes Trans Fat-Free
$10 Billion Offer for D.E Master Blenders 1753
Former part of Sara Lee eyed by European fund Joh. A. Benckiser.
- All news »
Access Food Processing and Wellness Foods magazines on-line and receive an e-mail each month when your new issue is ready. Subscribe Now »
Biweekly updates delivering feature articles, top industry news, company news, product announcements, technical issues and more. Subscribe Now »