Wixon Newsletter

SPICE 101...

MEAT TECHNOLOGY...

SODIUM REDUCTION...

LEAN MANUFACTURING...

Tell Us What You Want to Know: Please take 5 minutes to let us know what educational classes and seminars you would like to learn about in the future.

Take the survey below...

In our continuing efforts to add value to our customers, Wixon would like to better understand what educational classes and seminars you would like to learn about in the future. Please take 5 minutes to respond to a brief survey. Thanks in advance for your help!

What topics would you be willing to take time out of your schedule to attend? Please check all that apply.

	Spice 101 Understand where spices are sourced, how they are cleaned and how they are blended to create seasonings.
	Flavor Systems Understand how to utilize flavor systems to speed up product development.
	Flavor Modifiers Understand what are flavor modifiers, how they work and their benefits via this hands-on course.
	Meat Technology Understand the latest trends, antioxidant updates and the newest USDA regulations.
	Obesity Understand the latest in obesity research, alternative weight loss drugs and options, the medical and regulatory environments and the options to control weight.
	Sodium Reduction Understand the latest consumer perceptions around salt, the medical and regulatory environment.
	On-Trend New Ingredient Overview: Stevia, Super Fruits, Flavors Learn what is on the horizon and what is happening with trendy ingredients. Taste, test and see if it "fits" your product development needs.
	On-Trend New Ingredients: Botanicals & Nutraceuticals Learn what is on the horizon and what is happening with trendy ingredients. Taste, test and see if it "fits" your product development needs.
	Culinary 101 for Food Technologists Learn the basics of culinary arts and how to cook and talk like a professional chef via this hands-on course.
	Lean Manufacturing System Learn about the latest buzzword in manufacturing circles. Learn how to attain the shortest manufacturing cycle time by eliminating waste.
	Food Safety and Regulatory Affairs Learn what is on the horizon and what is happening with our current Food Safety System.
	Sausage Making Understand the sausage making process for fresh, emulsified and smoke products via this hands-on course.
	Basic Sensory Understand the basics of sensory analysis including descriptive analysis and consumer sensory evaluation, testing of products, services and options.
	Other

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	Fast Facts on Food service:
	Breakfast out in restaurants accounts for about $65 billion dollars in sales and is expected to grow to $83 billion by 2015. (Source: Meating Place/Prepared Foods)
	When consumers eat out, 73% order a "breakfast sandwich" during the week. Learn more>

	Wixon Calendar - Where you can find us! October 10/27 Philadelphia IFT 10/28-10/31 AMI (Chicago) 10/28 Minnesota IFT (Minneapolis) November 11/11 Chicago IFT