WTI’s rich history tells a story of growth and achievement, a result one man’s vision, enduring work ethic and focus on the customer.
WTI’s founder, Wolf Ludwig, immigrated to the United States in the late sixties, a 23-year old master butcher with only dollars in his pocket. What started as Wolf’s passion for sausage making and an unyielding entrepreneurial spirit, laid the foundation for what became the functional food ingredient company we now know as WTI, a global company respected for pioneering innovative solutions to the industry’s greatest food safety challenges.
WTI is proud to showcase a long history of milestone achievements.
Wolf Ludwig immigrates to the Unites States from West Germany, with his wife, Ursel, and two young sons, Ralf and Peter. He gets his feet on the ground working first as a German Master Butcher and sausage maker, then as an application specialist, and later a salesman, for a large collagen casing manufacturer. He then moved into sales of capital equipment for a leading industry supplier.
With $1,000 invested and a small garage in which to house his new company, Wolf forms Wolf-tec, a company dedicated to providing innovative equipment and superior quality service to the food processing industry.
WTI is established as WTI Market Supplies, a sister company to Wolf-tec, which provided knife sharpening services and market supplies to the meat processing industry.
WTI enters the ingredients market, with its first product, Myosol®, a liquid phosphate. Myosol was originally developed to be used in an innovative meat massaging process developed by Wolf-tec. Customers begin presenting their challenges to WTI, which drove WTI into further developing unique functional food ingredients.
WTI adopts the name ‘World Technologies Ingredients” and begins solely focusing on functional food ingredients.
WTI introduces Myosol® Plus, which was developed to be highly functional in hot dogs and lunch meat.
WTI enters the antimicrobial market with the development of our patented Ional®, created to meet client needs for quality food safety alternative that reduces purge and increases cooking yields.
WTI moves into our new facility in NY which has enhanced and automated liquid production capabilities.
WTI expands internationally, selling to South America and Europe through sales agent network, and, eventually opens a sales office in Germany in 2014.
WTI grows Ional® line by adding Ional® Plus, which extends shelf-life and improves product quality.
WTI grows the Ional® product line once again to include Ional® LC, which is specifically formulated to inhibit the growth of Listeria monocytogenes.
WTI moves its operation from Kingston, New York to Jefferson, Georgia and breaks ground on the new facility.
WTI launches into research to identify the next level naturally-derived organic acid and discovers the unique properties of vinegar as a base for further development.
WTI custom builds its current facility in Georgia and begins manufacturing dry and liquid products on-site in a state-of-the-art manufacturing facility. Because of the importance of working hand-in-hand with our customers to find solutions, a food processing lab as well as a R&D Pilot Plant are included as key elements in the new facility. The Biosafety Level 2 laboratory was added in 2014.
WTI introduces reduced sodium versions of its Ional® product line.
WTI receives AIB certification, and will continue to do so until 2012, when we became BRC certified.
WTI introduces our patented TenderIn® product line, a natural/clean label phosphate alternative that doesn’t affect organoleptic attributes. At the same time, WTI scales up our production with state-of-the-art manufacturing technology.
WTI launches our first naturally-derived vinegar and lemon-based antimicrobials.
WTI launches our patented FlavorIn JP as a flavor enhancement product, as well as VE, which improves shelf-life and enhances yield.
WTI makes investment into our R&D department with unique and specialized pilot equipment further enhancing our development capabilities.
WTI grows the TenderIn® product line to include the X-line, which has improved particle suspension in brines.
WTI launches the first dried vinegar product on the market, DV®, a clean label and naturally-derived ingredient.
WTI introduces its reduced sodium ingredients in the NatureIn® and TenderIn® product lines.
WTI develops Marinal®, a low-cost antimicrobial comprised of a blend of functional organic salts.
WTI receives certification to Global Food Safety Initiative’s (GFSI) BRC scheme.
WTI introduces our signature product line NatureIn®, naturally-derived from vinegar and lemon-based.
WTI expanded beyond its focus on the meat and poultry industry into new segments, including seafood, deli salads, hummus, salsa and vegetables.
WTI opens a subsidiary in Germany, WTI International GmbH, to service Europe, Asia and Middle East.
WTI develops its Biosafety Level 2 laboratory, American Certified Research Laboratories (ACRL), housed adjacent to its Jefferson facility.
WTI introduces its organic ingredient product line, as well as identity preserved vinegar products.
Wolf Ludwig is recognized as a leader in the industry and is inducted into the Meat Industry Hall of Fame.
WTI completes installation of solar panels, which at the time, were the biggest privately-owned solar system in Georgia. On a good day, the panels provide up to 50% of the energy the facility consumes.
The American Certified Research Laboratories (ACRL) received accreditation to ISO 17025:2005 to meet customer third-party lab testing needs.
Upon Wolf Ludwig’s untimely passing in Jan 2017, leadership has been assumed by his sons, Ralf & Peter. They are committed to upholding Wolf’s passion and values as the industry’s leading source of functional ingredients.
Guided by Georgia Tech, WTI begins our lean journey focused on adding value to the customer, relentless continuous improvement and visual management.
WTI doubles our liquid production capacity through more efficient systems with new technology.
WTI starts our next phase of expansion with an anticipated start-up in Fall 2020.