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    Fuchs Opens New North American Headquarters

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The Right Taste Solution - Always

For over 75 years, we've been helping food companies solve seasoning challenges and delight their customers. We want to work with you, too. Together, let's achieve The Taste of Success!

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Our Commitment to You

Many suppliers promise creative menu solutions and quality products delivered on time and at a competitive price. But how many companies actually live up to those claims? At Fuchs North America, we  deliver on these promises – day in and day out. Read more ...

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Fuchs Germany Spotlight


Posted by Rebekah Wicke on 9/18/18

Fuchsgruppe New HQ 2

The Fuchs Group, the world’s largest privately-held seasoning and spice company, operates on four continents to carry out our mission to serve food customers no matter where they’re located. When you work with Fuchs, you gain the advantage of global resourcing and market insights, giving you maximum flexibility. Here, we highlight our facilities in Germany. 

Fuchsgruppe Location Schnbrunn 2History:

The Fuchs Gruppe was founded in Dissen, Germany in 1952 by Dieter Fuchs, who started out by selling bags of salt and pepper off of his bicycle. His enthusiasm, his will to work hard and his entrepreneurial foresight shapes the identity of Fuchs employees in the past, in the present and in the future.

The company occupied its first headquarters in Dissen from 1962 until its new headquarters, also located in Dissen, was built in 2009. The original headquarters is still in use as a manufacturing facility for pepper and other dry goods for the food industry and foodservice. The new headquarters houses Fuchs Germany’s R&D, and both wet and dry goods are manufactured there. Our facilities in Dissen are home to the world’s largest spice mill.

In addition to the facilities in Dissen, Fuchs Germany runs a manufacturing plant in Schönbrunn, where its retail spices and associated packaging are produced. Overall, in Germany, Fuchs employs approximately 1800 employees.

Capabilities:

Fuchsgruppe ResearchandDevelopmentIn Germany, Fuchs produces a wide range of products, including spices, seasonings, herbs, sauces, broths, pastes and soups. Much of our work in Germany is custom; 85% of our development projects for the food industry are custom tailored for our customers.

Fuchs’ customers span both foodservice and the packaged food industry, catering to a variety of categories, including bakery, snacks, meats, prepared meals, and frozen products.

Fuchs is a go-to supplier for many major food companies in Germany. Ingredients produced in our German facilities are in so many products that every single German eats a Fuchs product at least once a day.

Among our greatest strengths are our R&D capabilities, as we’ve made strides in technological development in areas such as flavor, aroma and color enhancement and shelf-life extension.

Fuchsgruppe ManufacturingCertifications:

Our facilities in Germany hold many key certifications, including IFS, Halal, Kosher, and RSPO Supply Chain, which is in accordance with our commitment to delivering quality products to our customers and consumers. In addition, we hold EU Organic Certification and the German Organic Seal.

Check out Fuchs Germany's website here

To learn more about our global capabilities, contact us

 


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A Registered Dietitian's Take on Health & Wellness Claims


Posted by Kara McConnell on 7/3/18

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Kara McConnell, a registered dietitian, currently holds the role of Northeast Regional Sales Manager at Fuchs. She has a Bachelor's degree in Biology from Villanova University and a Master's of Science degree in Nutrition and Food Studies from NYU. 

As a Registered Dietitian for over 20 years, I have noticed that many trends come and go, and with trends come health and wellness claims. Registered Dietitians believe that in order for these claims to be valid, they need to be backed by scientific evidence. In the food industry, most of the health and wellness claims that are receiving a lot of buzz are not proven, which causes confusion among consumers.

The rise in "free-from" labels is a much more recent phenomenon. It started with "fat-free," and now there are so many others...sugar-free, hormone-free, antibiotic-free, gluten-free, GMO-free - the list goes on and on. In addition to confusion, unfounded trends can also create fear. The Organic trend, for example, has caused many people to be afraid to eat non-organic produce for the fear that they will become sick. This is directly jeopardizing the nutrition status of those that can’t afford organic produce, which is more problematic because they are not consuming any produce at all.

I like to think that I can have a positive influence on accurate and sound product messaging to consumers by going down a path that’s more science-based than sensationalized. I am always looking out for my customers and their brand as a valued extension of their team, helping them navigate through what's fact and what's fiction in terms of health and wellness claims. 

To learn more, contact us. 


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Fuchs Brazil Spotlight


Posted by Rebekah Wicke on 5/15/18

Fuchs Brasil Final

The Fuchs Group, the world’s largest privately-held seasoning and spice company, operates on four continents to carry out our mission to serve food customers no matter where they’re located. When you work with Fuchs, you gain the advantage of global resourcing and market insights, giving you maximum flexibility. Here, we highlight our facilities in Brazil. 

IMG 0421History:

In 1978, the first South American facility of Fuchs was established in Brazil, focused on the planting and dehydration of raw material to export. In 1989, the second facility, located in São Paulo State, started commercial operations and some industrial processing.

Since then, Fuchs Gewürze Brazil expanded business and operations, demanding a plant expansion in 1994, which helped position their products with an increased presence on industrial, food service and retail markets.

To expand the industrial plant production and warehousing areas, and to accommodate for continued expansion in 1998, FGB moved to the city of Itupeva in São Paulo State on a 6.500m² area campus to house laboratories, warehousing, processing packaging and picking.

Since 2001 the group acquired the JIMMI brand, a traditional label for table sauces and seasonings in the Brazilian retail market, and gained representative space with smart positioning.

Capabilities:

Imagem6With substantial marketing support, based on market research, we offer our customers our expert knowledge on food trends, for both foodservice and retail. Our R&D team has all the tools to bring tailormade solutions to our customers, interfacing the processing requirements, with improved costs structure and applying solutions on a fully equipped pilot plant.

Side-by-side with an analytical laboratory equipped and prepared to attend to every single part of the process in quality control, quality assurance, and regulatory affairs. FGB considers quality a matter of course, offering traceability and security from farm to fork.

The FGB plant can produce monthly 90 tons of milling, 160 tons of dry blends, 140 tons of liquid blends, packaging 250 tons and 15,000 unities of finished products to retail. All of that with a full system controlled on-site storage with 3,000 positions.

Imagem5Certifications:

The quality programs H.A.C.C.P., G.M.P. and Halal are examples of the formal commitment that FGB keeps in attendance to its customers' requirements, resulting in large marketing participation and working with large food companies, both locally and globally, establishing FGB as a major supplier to food manufacturers.

In 2017, to meet FSSC 22.000 requirements FGB started an initiative in the industrial facility to expand installations and optimize processes. At the same time, the JIMMI brand went through a complete reformulation and new brand positioning.

Check out Fuchs Brazil's website here

To learn more about our global capabilities, contact us

 


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Q&A with Eric Collins, Lab Coordinator


Posted by Rebekah Wicke on 1/9/18

Eric

Eric Collins is a singer/musician turned Research & Development Laboratory Coordinator. After having spent a little over a year working in production at Fuchs, Eric set his sights on Research & Development and has spent the past six years with the R&D Department. Combined with experience he'd gathered as a box maker, machine operator and even a sanitation worker for the company, once the opportunity arose for him to work as a Laboratory Technician, Eric pulled together all the skills he'd accumulated and applied them there in the Sample Lab. Eric has developed a reputation for being detail-oriented and committed to making sure our customers receive samples in a timely manner.

Q&A

Q: Your role here has been transformed over the past year. Tell us more about your new role and what you do to help our customers with their projects.
A: In my new role, I work to ensure that our customers receive only quality samples and products. Now, as a laboratory coordinator and food technician trainee, I have also taken steps towards learning more about food science and product development while I oversee the production of samples by the laboratory technicians in our Sample Lab and Research & Development Laboratories. I have been pursuing further education in the field of food science to be better equipped to assist our food scientists. As I’ve been learning more, I have a hand in some development work, including sensory evaluation.


Q: A lot of our customers have been curious about our new sensory lab. Explain more about our sensory testing.
A: I organize all sensory tests in the company's brand new sensory laboratory, gathering data as R&D works to ensure products launched here are solid and tested with quality. At our old facility, we did not have a dedicated space for sensory testing, so our new sensory lab has proven to be an asset that we have been utilizing regularly in order to better serve our customers. We utilize sensory testing for a wide range of purposes, including matching and duplication projects, and I coordinate all aspects of sensory testing to ensure that the process goes smoothly and we have enough participants.


Q: What are you looking forward to in 2018?
A: In 2017, my role expanded to collaborating with marketing and our Corporate Executive Chef, Elizabeth, with our sample kits. With these quarterly projects, I help with planning and my main objective is to ensure that these marketing endeavors go off without a hitch as they reach the customers of Fuchs, globally. Looking forward to 2018, I’m excited to assist with the execution of our next round of forward-thinking, trend-driven sample kits.

Q: What's your favorite part of your role here at Fuchs?
A: In all that I’ve done here at Fuchs in my different roles here, the fulfillment I’ve gained each year with Fuchs has remained the same. To me, nothing compares to seeing a development project in its infancy, grow and take a life of its own and end up on the shelves of your local grocery store. It's the joy that drives me each day. It's what motivates me!

To learn more about our R&D team, click here. 


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Meet Elizabeth Lindemer

Fuchs’ Corporate Executive Chef

“As the chef for Fuchs North America, I have the opportunity to share my passion for food with our customers and help them overcome their culinary challenges every day.”

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Tastes & Trends Blog

Here's our look at what's fresh in food, flavors and seasonings! Check back weekly to get insights from our experts.

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News

Our New Facilities

Our New Facilities
Fuchs opens brand new North American corporate headquarters, R&D and manufacturing facilities.

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Join Us

Join Us
Join us at PLMA in Rosemont, IL on November 11th through 13th! See details.

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