April 15, 2021
Oaxaca is known for its distinct regional Mexican food, and is home to seven flavorful molés.
February 16, 2021
Wixon’s R+D and innovation team share insights into the flavor trends they’re watching.
January 22, 2021
Wixon's Corporate Chef identifies the foodservice trends that redefine dining.
January 14, 2021
Developing for meat protein comes with it's own challenges when formulating to meet retailer restrictions and consumer expectation.
December 17, 2020
Today's developer is continually adapting to ever-changing ingredient restrictions in industrial applications.
September 23, 2020
Fire-roasted, flame-grilled, charred or blistered, fire-related culinary cues are heating up in retail and on menu.
September 15, 2020
Wixon's Corporate Chef explores the strategy behind targeting the adventurous consumer.
August 31, 2020
Familiar favorites get an upgrade as consumers seek variety in their staple flavors.
August 20, 2020
As consumers appetite for heat continues to increase, hot honey provides the perfect balance of sweet and spice.
August 11, 2020
Innovative flavor development will continue to rise as meat alternatives gain in popularity and likeness to meat protein.
July 7, 2020
Wixon's Corporate Chef Ryan Kukuruzovic explores the comfort food category and innovation opportunities for food and beverage.