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    Custom Seasonings & Flavor Solutions

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    Custom Product Solutions from the Fuchs R&D Team

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    Fuchs Opens New North American Headquarters

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    African Inspiration

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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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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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Cumin Spice Profile

Posted by Adam Shaffer on 6/20/17

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What do carrots, cumin, and celery all have in common? If you said that they all start with the letter "C", well, you'd be right, but that's not the answer we're looking for. If you said that I didn't like them all, you'd be one-third right—carrots are evil little glow sticks (that might explain why I need corrective lenses...). The answer we're actually looking for is that they all belong to the same family of flowering plants, Apiaceae. This family includes other well-known spices such as anise, dill and parsley, but since those didn't fit my joke with the letter "C", I didn't include them in the opening sentence. Maybe it's time to get to the point—let's talk about cumin!

Cumin (sometimes known as jeera) is a staple spice in Mediterranean and Latin American foods, and happens to be my second favorite spice (though that information probably won't do you any good...I doubt Jeopardy will ever have "Adam Shaffer's second favorite spice" up on the board, but if they do, remember to answer in the form of a question!). Egyptian embalmers used cumin as one of the cleaning and preserving spices in the mummification process (and possibly also to season their world-renowned "mummy jerky"). Cumin is mentioned in the Bible both as a representation of wealth and as a parable for understanding and following instructions. And, of course, cumin was used as a seasoning for food; Ancient Greeks kept a bottle of cumin on their dining room table, much like Americans do with salt and pepper.

Cumin also has some health benefits, at least colloquially. Scientific studies are still ongoing, but cumin and its extracts can supposedly:
• Aid in digestion
• Reduce chances of hypoglycemia (lowering risk of diabetes)
• Reduce risks of anemia (since it contains high levels of iron)
• Improve cognitive function (which is why I'm eating a spoonful of cumin as I type this...)
• Boost immunity and viral resistance
• Fend off insect bites and stings

Speaking of food, let's talk about the different culinary uses for cumin! We all know the spice in its ground form, but cumin seeds are also used in their whole, unground AdobeStock 158394633 2form. Whole cumin seeds can be found toasted and mixed in with rice dishes or sprinkled over meats and fish. Cumin is also the defining ingredient in the beverage known as 'jeera water', where cumin seeds are boiled in water (to extract their flavor) and the resulting liquid is strained, mixed with honey, and consumed for the health benefits mentioned above.

Ground cumin can be found in many South Asian curries, and is an ingredient in the spice blend known as GaramAdobeStock 89907167 2 Masala, which one of our scientists lovingly described in a blog post. In Latin and South America, cumin can be found in sauces, such as sofrito and adobo; in condiments, such as guacamole and salsa; in meat seasonings for beef, poultry, and pork; or mixed in with the dough of tortillas and other breads. North America has adopted many of the Latin and South American uses of cumin, while also incorporating it into Tex-Mex recipes for chili, tacos, burritos, and other items. In North Africa and the surrounding Mediterranean region, cumin is found in many spice blends, such as baharat and ras el hanout. Speaking of:

Ras el Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
¾ tsp ground black pepper
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground cayenne (red) pepper
½ tsp ground allspice
¼ tsp ground cloves

Mix all the ingredients together and you're done! Ras el hanout can be used in marinades or rubs for meats, as a shake-on seasoning at the dinner table or on popcorn, and it's surprisingly good in a snickerdoodle or gingersnap type cookie.

Fuchs, of course (required sales pitch time!), offers cumin as a spice, and also offers many spice blends and seasonings that use cumin. Contact us, or check out our offerings here on this lovely website.

As a final thought, I learned that cumin is often used in birdseed, so if you ever find yourself out of cumin but near a birdfeeder...well, just check to make sure Alfred AdobeStock 124891225 2Hitchcock isn't filming in your neighborhood before you help yourself.


  • Adam Shaffer
  • Adam Shaffer
    Food Wizard

Berbere BBQ: A New Fuchs Favorite

Posted by Rebekah Wicke on 5/9/17

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From our African Exploration Collection, which was just released in April, a new “Fuchs Favorite” seasoning emerged – Berbere BBQ. To give you some background, Berbere is a distinctive blend of hot chilies and alluring spices, like ginger and cardamom, commonly used in Ethiopia and Eastern Africa. Our chef, Elizabeth Lindemer, noticed how well this unique blend complemented the flavors found in traditional BBQ and created a synthesis of African and American flavor.
It’s a spicy, ethnic twist on American BBQ, and as we’ve found, it can be quite addictive! Not only does this seasoning work well as a rub for proteins, but it makes for an incredible snack seasoning for chips, popcorn, or even pretzels.

Here’s Chef Elizabeth’s recipe for Berbere BBQ Flank Steak:
• Apply 2 -3 Tbsp. Berbere BBQ Seasoning to each 1 pound of Flank Steak.
• Let sit overnight (or at least 2 hours) in refrigerator.
• Grill steaks over medium-high heat until desired doneness.

If you’d like to try out our Berbere BBQ, or any of the other mouth-watering seasonings in our African Exploration Collection, request samples here.


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IDFA Ice Cream Technology Conference Recap

Posted by Rebekah Wicke on 3/14/17

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Last week, members of the Fuchs team attended the International Dairy Foods Association’s Ice Cream Technology Conference in Henderson, Nevada, where our Moroccan Spiced Chocolate Ice Cream placed 6th overall in the Innovative Ice Cream Flavor Competition.

The Moroccan Spiced Chocolate Ice Cream featured Ras el Hanout, a Moroccan spice blend which was featured in our Make It Mediterranean Collection in 2016. Ras el Hanout is a favorite here at Fuchs, so it was just a matter of time before we tried it in ice ras el hanoutcream!

Associate Food Scientist Brian Swing is responsible for developing this yummy ice cream flavor.

“It has the perfect balance of sweetness and spiciness, which pairs perfectly with chocolate. The flavor itself is reminiscent of a gingersnap,” Swing explains.

The Moroccan Spiced Chocolate isn’t our only ice cream flavor; Fuchs has a wide range of ice cream flavor systems, including Orange Cardamom, Masala Chai, Mole, Carrot Cake, Malted Stout, Coconut Curry, and French Toast.

In addition to participating in the ice cream contest, Swing and other members of the Fuchs team attended various information sessions, gaining further insight into dairy trends and the challenges facing the dairy industry.

To learn more about Fuchs’ dairy capabilities, contact us. Find out more about our product R&D.

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Fuchs on the Case: Chili 

Posted by Rebekah Wicke on 1/31/17

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In this "Fuchs On the Case" investigation, we take a look at how our R&D team helped a customer solve their seasoning challenges by creating a dynamic new chili seasoning when there wasn't a flavor target to guide development. 

The Mission:

  • Help a food manufacturing client introduce canned chili varieties by creating a winning seasoning profile for branded and private-label product offerings.

Method of Investigation

  • Develop a chili seasoning that delivers great quality and great taste within strict cost parameters.
  • Start with a completely "blank slate" ... because our client had no flavor target or match in mind. 
  • The flavor profile would need to please our client as well as one of its key private-label customers. 

Our Actions: 

  • We experimented with numerous formulations, then offered a zesty Southwestern profile for our client's consideration.shutterstock 518666086 2
  • This profile was liked best compared to all the samples submitted by other seasoning vendors. 
  • It also pleased an important international private-label grocery chain customer. 
  • Only minor tweaks were needed to adjust the flavor profile submitted. Seasoning shipments began less than two months after the very first discussions with this new Fuchs client. 

The Bottom-Line Success:

  • Our deep knowledge in seasoning development and consumer taste preference provided the basis - and inspiration - for creating the winning flavor profile.
  • Solid project management plus close collaboration between all parties (including the all-important private-label customer) dramatically compressed the time to market.
  • Our client now has delightfully delicious branded and private-label additions to its canned chili line, with strong sales potential. 


What flavor challenges do you face? Bring your unsolved cases to us! For more information about our Product R&D, 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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