Wixon to Introduce Wix-Fresh Reduced Sodium System for Healthier Meat at AMI
The flavor modifier can be customized to any meat species or application, including rubs, marinades, seasonings, and injection systems. RSS positively impacts flavor without compromising functionality and generates up to 75% reduction in sodium.
28 March 2012 --- Wixon, a manufacturer of seasonings, flavors, and technologies for the food, beverage, and meat industry, will showcase its new, proprietary Wix-Fresh Reduced Sodium System (RSS) in the form of healthy snack bites and other meat products at the 2012 AMI Expo, booth #3114. Wixon’s Protein Group has specifically designed RSS for meat and poultry. The flavor modifier can be customized to any meat species or application, including rubs, marinades, seasonings, and injection systems. RSS positively impacts flavor without compromising functionality and generates up to 75% reduction in sodium.
All of the AMI menu items feature the new Wix-Fresh RSS system for reduced sodium without compromised flavor. Other Wixon technologies featured at this year’s event include Wix-Fresh OatMax, Umami (MSG substitute), and Miner Max. OatMax increases moisture retention, shelf-life, and overall savory notes, while reducing the warmed-over flavor often found in pre-cooked meats. Umami enhances natural flavors and savory notes. Miner Max provides antioxidant benefits while masking off flavors and enhancing flavor.
Wixon’s on-trend and healthy, reduced sodium meat offerings include:
• Zesty Marinara & Romano Cheese Meatball
(featuring RSS and OatMax)
• Chicken Teriyaki Meatball
(featuring RSS, OatMax, and Wixon’s Teriyaki Flavor System)
• Korean Kogi Meatball
(featuring RSS)
• Rich & Hearty Pizza Snack Stick
(featuring RSS, OatMax, and Wixon’s Pizza Flavor System)
• Maple Leaf Turkey Canadian Bacon
(featuring RSS, OatMax, and Wixon’s Turkey Canadian Bacon-type Flavor System)
• Classic Comfort Breakfast Sausage
(featuring RSS, Umami, and Miner Max)
• Sassy Jalapeno & Cheddar Wiener
(featuring RSS and Wixon’s Jalapeno & Cheddar Flavor System)
• Eggs & Cheese Breakfast Meat Stick
(featuring RSS, Miner Max, and Wixon’s Breakfast Flavor System)
• Festiva Sausage
(featuring RSS, Miner Max, and Wixon’s Festiva Flavor System)
The Wixon Protein Group is staffed by meat scientists, flavor chemists, food technologists, analytical and quality experts – all working within Wixon’s Meat and Poultry Pilot Plant and supporting project initiatives. The Protein Group can help with all aspects of the protein arena, from ideation and R & D, to mapping out flavor, processes, product prototypes, and sensory capabilities, offering customers even more in the way of science, service, and solutions.
“Wixon looks forward to showcasing its newest innovative technology for healthier meat, Wix-Fresh RSS, at AMI,” says Ron Ratz, director of protein development for Wixon. “This event is an opportunity for industry visitors to sample technologies that they can apply to their own protein products – from Wixon’s proprietary, on-trend flavor systems, to reduced sodium and other solutions that positively impact flavor naturally.”
Founded in 1907, Wixon is a fully integrated food and beverage ingredient leader providing flavor technologies, custom-ground 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 FSSC 22000 Certified and QAI Organic Certified.
