Posted: February 5, 2025

MEDIA CONTACT:

Ellen Grall

egrall@quietlightcom.com

NEWS RELEASE

WIXON EXPANDS PROTEIN R&D TEAM

FRANCIS, Wis. (Feb. 5, 2025) – Wixon announced the hiring of Thomas Merz as a food scientist in its protein division, where he will report to the Director of R&D, Protein Group, Zak Otto. In this role, Thomas will contribute to new product development and innovation, further strengthening Wixon’s expertise in protein flavor systems. He brings a strong background in seasoning and flavor application to his position, which is a valuable component in protein flavor system development.

“We’re very excited to welcome Thomas to Wixon,” said Otto. “His expertise in flavor, seasoning, and application work will be instrumental in enhancing our new product development and supporting our expanding customer base. As the protein market evolves, Wixon remains committed to leading the way in taste innovation and technical excellence.”

Merz holds a bachelor’s degree in food science from the University of Wisconsin – Madison, and a Master of Science from the University of Chester in England. Prior to joining Wixon, Thomas was a food scientist at Sartori in Plymouth, Wis.

PHOTO CREDIT: Wixon Inc.

About Wixon Inc.

As a trusted manufacturer of dry and liquid custom taste solutions since 1907, Wixon provides seasoning blends, flavors, and flavor technologies to food, beverage, and nutritional companies across all retail and foodservice channels. Wixon also offers consumer packaging options for companies seeking turnkey solutions for dry mix food, beverage, and nutrition products. Combining creative taste capabilities and solutions with a passion for service, Wixon drives innovation and differentiation for its customers. Located in St. Francis, Wis., Wixon is certified FSSC 22000, a Food Safety System certification fully recognized by the Global Food Safety Initiative (GFSI). Visit www.wixon.com for information on products and capabilities.

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