WENGER MANUFACTURING INC.

A HISTORY OF INNOVATION

1935

Our grandfathers Joe and Lou found the Wenger Mixer Company in the midst of the infamous “Dust Bowl” that ravaged American farms. To aid their fellow farmers, the Wenger brothers created a breakthrough grinder-blender system that added molasses to low-value roughage, providing desperately needed cattle feed. And an industry is born.

• 1939

  Wenger begins extrusion experiments, pressing high-molasses feed mixtures through a die to form pellets.

• 1940s

  The U.S. enters WWII and restricts commodity trading. Wenger stops production until the end of the war. In 1945, Wenger is back in business with Joe leading sales at Wenger Mixing and Lou pioneering machinery at Wenger Manufacturing. Known together as “Wenger,” the brothers take on new space and team members to meet demand.

• 1955

  Master salesman Oak Smith joins Wenger as Sales Manager. Oak’s vision of Wenger technology helping solve world hunger plants the seed for our future charity work.

• 1956

  Master salesman Oak Smith joins Wenger as Sales Manager. Oak’s vision of Wenger technology helping solve world hunger plants the seed for our future charity work.

• 1960

  Wenger extends innovations into smaller extruders ideal for the pet food industry and pioneers food safety for human food applications, such as breakfast cereals.

• 1965

  The Wenger Technical Center opens and becomes the largest extrusion research lab in the industry, spurring innovations across pet, aquatic and human foods.

• 1969

  Wenger begins its decades long collaborations with research universities to advance food technologies, beginning with Kansas State University and the University of Nebraska, and eventually Purdue University, the University of Maryland and others.

• 1970s

  Wenger partners with UNICEF to formulate the world’s first extrusion-cooked, fortified food to feed hungry children in developing countries. The efforts culminate in Grains of Hope, a partnership between Wenger, Sabetha High School and the Daily Bread Foundation, to target hunger issues in Mozambique.

• 1973

  Wenger diversifies into individual industry segments, snacks, petfoods and textured vegetable proteins. Wenger creates the world’s first textured soy protein, which eventually caught global attention as consumers sought healthier alternatives to meat in the 1990s.

• 1977

  Joe and Lou promote their sons, LaVon and Don, to the roles of President and Vice President, respectively. Joe and Lou continue in their roles on the company’s Board of Directors

• 1980

  Wenger presents its innovative “cook test” to the Institute of Food Technologists and the American Association of Cereal Chemists. Today, iterations on this evaluation are used around the world.

• 1985

  NASA and the American Institute of Baking approach Wenger to solve experimental food for animal testing in space. In 1990, the Space Shuttle launches with Wenger-made “rat bars.”

• 1985

  Wenger introduces the twin screw extruder, which goes on to dominate the international market.

• 1993

  Founder Joe Wenger passes away, and is followed in 1995 by his brother and lifelong collaborator, Lou. 1995 also sees the passing of their trusted team member Oak Smith.

• 2000

  More than 80 percent of the world’s pet food is manufactured by Wenger extruders.

• 2008

   

  Two generations of Wenger leadership in the Wenger Technical Center: Jeff Wenger, Don Wenger, Lafe Bailey, Brad Wenger, LaVon Wenger, Marc Wenger (left to right)

• 2018

  Wenger remains true to our heritage of innovation, shaping the industry’s future at engineering, manufacturing, research and administrative facilities in Sabetha, Kansas. With offices in Kansas City, Brazil, Turkey, Belgium, India, Taiwan and Beijing, Wenger is truly a global company. Today, we remain a family-owned business committed to groundbreaking innovation.