date:Feb 16, 2013
vely impacts flavor without compromising on functionality. Sodium is reduced by nearly 40% from that of standard ready-to-eat meatballs. The meatball also features Wixons Zesti Marinara Asiago flavor system.
We look forward to showcasing Wixons protein and flavor technology expertise at the Annual Meat Conference, says Ron Ratz, director of protein development for Wixon. This is an opportunity for industry visitors to sample new, healthy, and on-trend flavors, including technologies that they