Taste the Trend

Begin with Birria!

April 5, 2021

Birria de res has quickly become the hottest Mexican cuisine trend. This rich and savory taco filling has been interpreted into a versatile topical seasoning.

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Bench Notes

Trend Watch 2021

February 16, 2021

Wixon’s R+D and innovation team share insights into the flavor trends they’re watching.

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Chef's Corner

Innovations in Culinary: How the Pandemic is Reshaping our Dining Experiences

January 22, 2021

Wixon's Corporate Chef identifies the foodservice trends that redefine dining.

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Bench Notes

Clean Label: What does it mean for Meat Protein?

January 14, 2021

Developing for meat protein comes with it's own challenges when formulating to meet retailer restrictions and consumer expectation.

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Hot Topics

2021 Macro Consumer Trends

January 6, 2021

What trends will shape food and beverage innovation in 2021?

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Bench Notes

Clean Label: Developing with Retailer “No-No” Lists

December 17, 2020

Today's developer is continually adapting to ever-changing ingredient restrictions in industrial applications.

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Hot Topics

Flavor Find: Fire-Related Culinary Cues

September 23, 2020

Fire-roasted, flame-grilled, charred or blistered, fire-related culinary cues are heating up in retail and on menu.

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Chef's Corner

Flavor Adventure!

September 15, 2020

Wixon's Corporate Chef explores the strategy behind targeting the adventurous consumer.

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Wixon Innovates

Immunity Flavors

September 9, 2020

This time of uncertainty is shining a spotlight on lifestyle measures that can help individuals remain healthy.

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Bench Notes

The Year for Mainstream Innovation

August 31, 2020

Familiar favorites get an upgrade as consumers seek variety in their staple flavors.

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Hot Topics

Flavor Find: Hot Honey

August 20, 2020

As consumers appetite for heat continues to increase, hot honey provides the perfect balance of sweet and spice.

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Bench Notes

The Market for Mimicking Meat Post-COVID

August 11, 2020

Innovative flavor development will continue to rise as meat alternatives gain in popularity and likeness to meat protein.

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