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eshop at web store for Supplements Made in the USA at Dixie USA Inc in product category Grocery & Gourmet Food



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Buying Tip Continued - Read more on Made in America Products by Dixie USA Inc

Dixie USA Incorporated, founded in Houston in 1975, is the home of the the Dixie Diners' Club, developing, producing, and marketing health food that tastes like junk food?.

Dixie has developed hundreds of exclusive products in the medical, nursing and food markets, having been granted dozens of patents and registered marks throughout the years. After more than two decades as a leader in the development and marketing of medically-related products, Dixie began in 1994 to expand its endeavors to include a truly unique line of soy-based, but great-tasting, health foods. Its product lines, Beef (Not)? and Fat (Not)? fat-free food products continue to grow, with over two hundred exclusive soy-based food items. After a successful introduction in 1993, Beef (Not)? made its TV debut on the Q2 network in 1996. Dixie's exclusive products, including Nutlettes??America's only all-soy breakfast cereal, have been featured in hundreds of magazine, radio, and TV pieces since then. Dixie has recently acquired the Legumes Plus? lentil soup line, and the Harvest Direct? soy products. These new additions are manufactured in Dixie's new plant in Tomball, Texas, along with its existing soy products. Dixie uses additional plants throughout the United States and in several foreign countries to produce raw materials to its exacting specifications.

Dixie markets by direct mail to tens of thousands of loyal customers, and its products are featured in more than one thousand health food stores throughout the country. Dixie has also become a leading manufacturer of custom-blended soy-based private label products.To comply with the confidentiality agreements Dixie has with its private-label clients, its production facilities are not open for tours.

In 2001, Dixie introduced the new Sugar Not? zero-calorie sweetener, made from the Lo Han fruit. Its exclusive formula allows Dixie to market the product not only to the retail and wholesale trades, but also to formulators and other manufacturers..

Dixie is a privately-held multi-million dollar corporation, owned by its officers. Through a related company, Dixie occupies its new energy-efficient 40,000 square foot plant and office on a spacious seven-acres tract designed for future expansion. Dixie enjoys banking and financial relationships developed over more than fifty years providing immediate resources should it ever become necessary to use them.

PERSONNEL
The heart of any successful company is people. At Dixie, most of its team members have been there for more than ten years, and its officers for more than twenty years.

BOB BEELEY, Dixie's Chairman, and founder, received his degree from the University of Texas in business and finance. Following college he served in the United States Air Force Medical Corps, first as a corpsman and later as a hospital administrator. He then worked in sales engineering for The Lincoln Electric Company, Big Three Industries, and is now Chairman of both Dixie USA Inc. and Dixie Pipe Sales Inc. He has served as trustee on numerous hospital, school, bank, and government boards.

BRENDA K. OSWALT, Dixie's President and a Cordon Bleu-trained chef, joined Dixie more than twenty years ago, quickly becoming a partner in and president of the corporation, and has headed the food division since its inception in 1994. Brenda is a national soy authority. She has lectured on soy and the health benefits of consuming wholesoy products on thousands of radio programs, as well as co-hosted television health and food talk shows, educating the American public on the multi-faceted chronic disease protection available to the human body as a result of adding this simple little bean to the basic American diet. Brenda attended Case Western Reserve University, in Cleveland, Ohio, majoring in Anthropology, The History of Man. She received her culinary training at the Cordon Bleu in France, and has authored two soyfoods cookbooks.

JIM OSWALT, Dixie's Executive Vice President, studied engineering at Ohio State University. He then served as a consulting plant engineer for several large engineering companies, including H.K. Ferguson, where he supervised the electrical phase during construction of Houston's Budweiser Brewery. Jim then worked as a consulting engineer for Cameron Iron Works at their then new facility in Houston. More than ten years ago Jim joined Dixie USA Inc. in Houston as their executive vice president for engineering and production.

Dixie Diners' Club Creed
? I will never eat any dish that does not satisfy me, regardless of its fat content or lack thereof. All food must taste good period. I want healthy food that tastes like junk food.

? I want to see honest-sized servings, not skimpy, wimpy ones.

? I will not eat anything I cannot pronounce.

? I love Comfort Foods, Passion foods. I know I need to eat better, but it's got to look like, smell like, feel like, and have the same TASTE of its high-fat brother to make me happy.

? I will never eat watered-down skim milk versions of my high-fat favorites, because I know it will just leave me wanting the real thing even more, so why bother!

? I don't want to make a career out of cooking - the simpler and quicker, the better I like it. The less dirty utensils, the happier I am - I've got a real life, that doesn't include a maid.

? When I do splurge, I want the best! Why else do we splurge? So I'll make Beef (Not!)? and Fat (Not!)? products my mainstay, and splurge on occasion - Without the guilt.

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