Wixon Adds Renee Santy, Food Scientist
Santy is responsible for the creation of private label customers’ requested new products
Renee Santy has joined Wixon, a manufacturer of seasonings, flavors and technologies for the food and beverage industry, as Food Scientist in the company’s Consumer Products Lab.
Santy is responsible for the creation of private label customers’ requested new products, including dry packaged mixes and seasoning blends, and ensuring that specialty products meet claims that consumers are seeking, such as gluten-free, non-GMO, and clean label. She also brainstorms and develops new product concepts for customers.
Santy has more than seven years of experience specializing in research and development and product applications for a wide range of food categories. Prior to joining Wixon, she served as a Color Scientist at Chr. Hansen in Milwaukee and an Associate Food Scientist at Newly Weds Foods in Chicago.
“We are excited to have Renee’s technical expertise and enthusiasm as she works with our consumer products clients, developing innovative, on-trend solutions that exceed their customers’ expectations,” says Leda Strand, Wixon Vice President of Research & Development.
Santy earned a master of science degree in food chemistry and a bachelor of science degree in food science, both from the University of Wisconsin–Madison. She is currently a member of the Institute of Food Technologists (IFT) and resides in Menomonee Falls, Wisconsin.
Santy is responsible for the creation of private label customers’ requested new products, including dry packaged mixes and seasoning blends, and ensuring that specialty products meet claims that consumers are seeking, such as gluten-free, non-GMO, and clean label. She also brainstorms and develops new product concepts for customers.
Santy has more than seven years of experience specializing in research and development and product applications for a wide range of food categories. Prior to joining Wixon, she served as a Color Scientist at Chr. Hansen in Milwaukee and an Associate Food Scientist at Newly Weds Foods in Chicago.
“We are excited to have Renee’s technical expertise and enthusiasm as she works with our consumer products clients, developing innovative, on-trend solutions that exceed their customers’ expectations,” says Leda Strand, Wixon Vice President of Research & Development.
Santy earned a master of science degree in food chemistry and a bachelor of science degree in food science, both from the University of Wisconsin–Madison. She is currently a member of the Institute of Food Technologists (IFT) and resides in Menomonee Falls, Wisconsin.
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