Seasonings

Five-Star Snacking

Ingredients for formulating premium snack foods. ...More
December 23, 2011
Posted in Articles, Fiber, Flavor
Wixon Donates to Make-A-Wish

Wixon donates golf tournament proceeds to Make-A-Wish Foundation of Wisconsin. ...More
December 15, 2011
Posted in News, Bakery / Cereal, Flavor
Fire-Roasted Artisan Tomato, Corn & Bean Salsa

Recreating the qualities of an artisan, fire-roasted salsa using industrial ingredients. ...More
November 23, 2011
Posted in Articles, Flavor
Roasted Vegetables and Spices—Little Effort, Big Flavor

Roasting vegetables and spices brings out a natural sweetness and deepens flavors, adding interest to a variety of applications and menu items, from frozen pizza to soups, dips, sandwiches and snacks. ...More
November 18, 2011
Posted in Articles, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Wixon Names Consumer Products Leader

Paul Whitaker was named Consumer Products Divisional Leader for Wixon. ...More
October 17, 2011
Posted in News, Bakery / Cereal, Flavor
Latin American Sauce Inspirations

Latin American food influences have quickly landed a top spot in the “ethnic trends" category, and the flavorful sauces of South America, the Caribbean, Central America and Mexico have gained popularity among consumers, product developers and chefs. ...More
September 29, 2011
Posted in Articles, Colors, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Wixon Named Business of the Year

Wixon was named 2011 Business of the Year by the City of St. Francis, Wisc. ...More
September 23, 2011
Posted in News, Bakery / Cereal, Flavor
Butter Buds Achieves “Excellent” SQF Rating

Butter Buds Food Ingredients received an “Excellent" rating as a result of its recent audit under the Safe Quality Foods Program. ...More
September 22, 2011
Posted in News, Bakery / Cereal, Dressing / Marinades, Sauces / Gravies / Soup
Salt Mentions on Menus Up 144% Since 2006

Despite national salt reduction initiatives, salt mentions on major chain and independent restaurant menus have increased by 144% over the last five years, according to new market data from Technomic’s MenuMonitor. The findings reveal not only have operators included salt ...More
August 31, 2011
Posted in News
Seafood: Swimming in the Seas of Change

Although the classics (lemon, meet butter) are still popular when it comes to seafood, maturing tastes—and advances in processing technology, such as use of enrobed sauces on frozen seafood—have expanded the options, with sweet heat and ethnic flavors coming into play. ...More
August 30, 2011
Posted in Articles, Flavor, Sauces / Gravies / Soup