HIXSON Food & Beverage Plant Design

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Why Choose HIXSON?

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Abbott Nutrition

NUTRACEUTICALS TIPP CITY, OH

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A Food Plant of the Future

Abbott Nutrition

PROJECT SPOTLIGHT

A Food Engineering Food Plant of the Year

Maple Leaf Foods

PROJECT SPOTLIGHT

Abbott Nutrition

Abbott Nutrition’s Tipp City, Ohio plant, a Food Engineering Plant of the Year and LEED Certified plant, is located just north of Dayton, Ohio and an hour from Abbott Nutrition’s divisional headquarters in Columbus. The 250,000 sq. ft. Tipp City plant is an important component in the company’s long-term vision for future growth, producing a variety of Abbott Nutrition’s popular nutritional supplements, including Ensure®, PediaSure®, and Glucerna®. Hixson designed the facility’s Phase 2 capacity expansion, including additional central plant utilities, and over the past five years has worked with Abbott Nutrition on numerous process and utility projects at the Tipp City location.

Driving every facility design decision was the aim to achieve the highest level of process control and conformance with current Good Manufacturing Practices at every stage of manufacturing and distribution.

ONLINE ARTICLE

– Global Engineering Director

Maple Leaf Foods

Hixson has been selected by Maple Leaf Foods, the largest supplier of fresh meats in Canada, to create a new $660 million value-added fresh poultry facility in London, Ontario. Hixson is serving as the lead firm to design and engineer the 640,000 square foot facility. At start-up in second quarter of 2021, the plant is expected to be one of the most technologically advanced poultry-processing plants in the world, incorporating leading-edge food safety, environmental, and animal welfare processes and technologies.

ONLINE ARTICLE

This world-class facility will enable Maple Leaf to meet the steadily growing consumer demand for premium, value-added poultry products, and strengthen Canada’s food system.

– Michael H. McCain, President and CEO of Maple Leaf Foods

WHY CHOOSE HIXSON?

A Leader in Food & Beverage Plant Design

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Abbott Nutrition

NUTRACEUTICALS TIPP CITY, OH

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Danone North America

Dairy Products Dallas, TX

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Tyson (Sara Lee)

PROCESSED MEATS ST. JOSEPH, MO

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For 70 years, Hixson has been working with companies throughout North America to design and engineer facilities that can stand the test of time while meeting our clients’ needs for food safety, employee safety, and productivity.

– Greg Hammond, President and CEO of Hixson

HIXSON IS RELIABLE

A Leader in Food & Beverage Plant Design

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With an average tenure of 12 years, low staff turnover, and an average associate age of 44, Hixson’s experience, knowledge, and staff stability is unparalleled in the industry. In addition, many of Hixson’s associates have experience working for food and beverage manufacturers, and bring a client-side outlook to the projects on which we work.

Hixson is not just a Mechanical Engineering firm, or a Process Engineering firm: We have 16 technical disciplines all in one location. This single source nature of our business means that projects from Hixson are tightly coordinated, communication is streamlined, and collaboration is inherent at every step of our projects.

Large, multi-national processors to niche manufacturing firms – and companies of all sizes in between – have put their trust in Hixson on projects ranging from very large to very small. One reason why? Hixson is 100% commercially neutral. Unlike design/build firms, we do not provide construction or accept income or incentives from anyone except our clients. Because of this, Hixson clients know that the information we present is unbiased and in their best interests.

HIXSON IS KNOWLEDGEABLE

HIXSON IS TRUSTED

Mane, Inc.

FLAVORS & INGREDIENTS WOODLAWN, OH

Discover the benefits of a strategic relationship with Hixson!

hixson-inc.com

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FOOD PLANT OF THE FUTURE WEBINAR SERIES

513-241-1230

info@hixson-inc.com

Now in its 10th year, the Food Plant of the Future webinar series, presented by Hixson and sponsored by Food Engineering magazine, delivers in-depth information on food plant design and operational issues that are shaping the Food Plant of the Future.