Trends That Drive Innovation
Snacking continues to be popular, as consumers "grab and go," pick up a quick bite at fast food restaurants, and enjoy frozen appetizers at home. Healthy yet exotic and flavorful alternatives to indulgent snacks are also on the rise.
- 57% of consumers want snacks that are healthier, i.e. whole grains or baked. (Source: Mintel and Iconoculture)
- "Ethnic dishes" are expected to grow 12% over the next decade. (Source: NPD/National Eating Trends 2009)
Mealtime Snacking Made Healthier at SNAXPO
Wixon featured the latest in healthy, distinctive, mealtime-themed snacks at SNAXPO, March 3 to 5, in Fort Worth. Visitors to the booth sampled reduced sodium and reduced sugar chips and snacks showcasing our KCLean™ Salt and Mag-nifique™ Sweet Lift technologies.
Comprised of all-natural flavors, KCLean Salt looks, tastes, and mimics the texture of regular table salt while reducing sodium content and removing bitter, metallic aftertastes. Sweet Lift has a synergetic effect with sugar that enhances perceived sweetness without lingering aftertaste in any sugar application.
Wixon's snacking "courses" included:
Breakfast
- Skillet Scrambler Potato Balls (made with KCLean Salt)
- French Toast Corn Puffs (made with Sweet Lift)
Lunch
- Chicken Soup Corn Puffs (made with KCLean Salt)
- Cheeseburger Potato Chips (made with KCLean Salt)
Dinner
- BBQ Baby Back Ribs Potato Chips (made with Sweet Lift & KCLean Salt)
- Baked Mac & Cheese Corn Puffs (made with KCLean Salt)
- Sweet Potato Pie Chips (made with Sweet Lift)
Samples of potato chips made with traditional table salt and KCLean Salt, as well as Teriyaki, Spicy, and Wasabi Shelf-Stable Meat Sticks, also were available.
Wixon's Latest Seasonings Take Snacking from Everyday to Amazing!
Wasabi
Chili Con Carne
Quattro Formaggo (Four Cheese)
Applewood Smoked Cheddar
Maple Smoked Cheddar
Peppercorn & Smoked Gouda
Port & Stilton
Mac & Cheese
Sun Butter & Jelly
Habanero Cheddar
Cilantro
Hot Sauce
Cumin
Maple Brown Sugar
Mediterranean Garlic & Herb
Pepper Cheddar Jack
Wixon's Protein Capabilities Showcased at the Annual Meat Conference
Demonstrating its protein expertise and technologies for meat products, the Wixon Protein Group served samples of Reduced Sodium Turducken Sliced Luncheon Meat, Buffalo Turkey Sliders, and Sweet Chili Lime Sausage Snack at the Annual Meat Conference presented by AMI, March 7 to 9, in Orlando.
Made with KCLean Salt™, the Turducken Sliced Luncheon Meat delivered classic salty taste and all-natural flavors but only half the sodium of regular table salt. The Buffalo Turkey Sliders, made with Wix-Fresh™ OatMax, featured increased moisture retention, shelf-life, and overall savory notes while reducing the warmed-over flavor often found in pre-cooked meats. The Sweet Chili Lime Sausage Snack demonstrated Wixon's flavor systems and antioxidant protection capabilities with a unique flavor profile that puts a tangy spin on protein.
Flavorful, Reduced Sodium Ingredients Served at Pizza Expo
Featuring all of the flavor but only half of the sodium, Wixon's pizza ingredients made with KCLean Salt™ technology were showcased at the International Pizza Expo®, March 2 to 4, at the Las Vegas Convention Center. Visitors to the booth were served samples of reduced-sodium mozzarella cheese and pizza sauce.
Ideal for cheese, pizza sauce, crust, and meat toppings, KCLean Salt cuts the sodium content of regular table salt by 50%, but matches salt’s taste and retains its texture, functionality, and mouthfeel. It's designed to replace regular salt in virtually every application, incorporating added health benefits to food products without compromising great taste.
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