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WIXON Blending innovation with a passion for service since 1907
Newsletter 2013 Spring SHARE WITH COLLEAGUE
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Message From The Top
This special time of year offers us the opportunity to pause and reflect on all that we are thankful for. It is also an opportunity to highlight our terrific customers, suppliers, and employees and we wanted to take an extra moment to appreciate your commitment and goodwill throughout the year.

Click here for more from Peter Gottsacker, Wixon President.
Did you know?
  • Before being harvested and sold, an individual cranberry must bounce at least four inches high to make sure it isn't too ripe.
  • Americans take a bite out of 19 million chocolate Santas every holiday season.
  • It is considered unlucky to cut a mince pie with a knife.
Click here for more holiday food trivia.
Introducing Our New Corporate Chef, Steve Padley!
Wixon has hired Steve Padley as Corporate Chef, continuing the company's growth efforts in the foodservice market by incorporating food science and technology with culinary artistry.

Click here to learn more about Steve.
Upcoming in 2014
Wixon will be back in the new year with more valuable tools and trend reports on Flavor, Health & Wellness, Meat & Poultry, and Snacking and don't miss our next editions of Wixon Innovates, chock-full of the latest mouthwatering innovations for food and beverage.

Don't forget, if you ever miss anything Wixon's website has a wealth of information in our Resource Center, here.