Wixon’s expertise in protein goes back more than 100 years, begun in 1907 by the company’s founder, Charles Wixon, as he prepared spices by night and delivered them by day to Chicago sausage makers.

Today, Wixon is the industry leader in protein flavor with customized seasoning blends, wet and dry flavor systems for fresh and pre-cooked beef, pork, poultry, and fish and an entire library of flavor technologies that target flavor issues and shelf-life extension.

Wixon has an entire Division that is dedicated to only bringing you the best in meat and poultry! Fully staffed Innovation Center supported by:

Meat Pilot Plant Spice & Seasoning Lab Flavor Lab Applications Lab Culinary Team Analytical Department		Q/A – Q/C Regulatory Department Purchasing/ Procurement Technical field support Customer Service
What can we do for you? Whole muscle, ground, and emulsified product development Ready –To- Eat Fresh and Fresh Frozen Extensive experience in thermal processing both linear and batch Reverse engineering competency Shelf Life Extension technologies Protein flavor modifiers:
Our Wix-Fresh™ Protein Technologies Product Line can: Extend shelf life of fresh, frozen, precooked and further processed meats and poultry Reduce sodium without compromising taste or functionality Enhance the natural savory notes of protein Give your seasoning and flavor systems a longer life in your products Flavor Modifiers to aid in the reduction of off flavor notes that often occur with the use of Listeria inhibitors and Potassium Chloride. Natural MSG alternatives, soy flavor masking, and assisting with off flavor of imported meats. Reduce the warmed-over flavor often found in pre-cooked meats
Just click to try our Flavor modifiers