Wixon Welcomes Thomas Merz as Food Scientist for Protein Division
ST. FRANCIS, WIS. — Wixon, Inc. is pleased to announce the appointment of Thomas Merz as a food scientist for its protein division.
Merz will play a key role in driving new product development and innovation within Wixon, particularly focusing on enhancing the company’s expertise in protein flavor systems. He will be reporting to Zak Otto, the director of research and development for Wixon’s protein group.
With a solid background in seasoning and flavor applications, Merz brings valuable experience from his previous position as a food scientist at Sartori, a cheese manufacturer based in Plymouth, Wis., according to Wixon.
Commenting on the appointment, Otto stated, “We are thrilled to have Thomas join the Wixon team. His knowledge in flavor, seasoning, and applications will greatly contribute to our new product development efforts and help us better serve our growing customer base. As the protein market continues to evolve, Wixon remains dedicated 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 degree from the University of Chester.