April 16, 2010, U.S. – The integrated food and beverage company Wixon has started a division that aims to help the restaurant industry by incorporating food science and technology with the culinary artistry of its chefs.
Wixon Foodservice Group will provide market and menu trends, and innovative menu creation. The division's capabilities also include solutions to day-to-day concerns of pricing, turn-around time and packaging.
Products for the company are created in the company's Innovation Center for Culinary and Protein, a recently constructed facility designed to offer customers the latest in testing, new product development, demonstrations, and prototype food products.
"The new Wixon Foodservice Group truly demonstrates our skill of blending culinary innovation with the science of product design and development," Chuck Ehemann, Wixon's executive vice president, said in a news release. "With nearly half of all food purchases spent on dining out in 2009, consumers are still seeking convenience while aiming to treat themselves or others."
The website WixonFoodservice.com is designed to showcase the division's capabilities and provide personalized support to its customers.
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