Wixon opens culinary center

by Jeff Gelski
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Wixon, Inc., St. Francis, Wis., celebrated the grand opening of its $2.4 million, 4,200-squarefoot Innovation Center for Culinary & Meat Processing on Feb. 26.

"This Innovation Center is a major step forward for our company to broaden and extend the services we offer to our customers," said Peter Gottsacker, president. "We now have a state-of-the-art facility to further assist our customers with research and development, testing of new products, creating prototypes and serving as a product showcase."

The culinary portion of the center, located in St. Francis near Milwaukee, comes equipped with a commercial kitchen to replicate the prep area of restaurant and food service applications. A presentation and conference area comes equipped with digital audiovisual equipment that may show the chef demonstrations from several perspectives. Jud McLester, Wixon’s corporate chef, will be in charge of much of the product testing, evaluating and product formulations.

The meat pilot plant includes a chilled processing room, smokehouse and batch oven. Ron Ratz, director of protein development for Wixon, will lead the meat pilot plant.

For more information, call (414) 769-3000 or visit www.wixon.com.

This article can also be found in the digital edition of Food Business News, March 17, 2009, starting on Page 71. Click here to search that archive.

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