• Custom Seasonings & Flavor Solutions

    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

    African Inspiration

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Life can always use a little more flavor

Fuchs North America has a 75-year legacy as a leading provider of premium custom seasoning blends. We’ve perfected the art and science of delivering winning taste solutions. See how Fuchs can help you make something special!
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Our Commitment to You

In a competitive food market, you need to offer something unique, but you also need to get it to market quickly and reliably. Our innovative seasoning solutions, quick response times, deep expertise and customer-centric process are the perfect blend to bring to life your next share-worthy creation. Let's make something tasty together!

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Tarragon Spice Profile


Posted by Rebekah Wicke on 10/30/18

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What is Tarragon?

It is most often agreed that tarragon’s name is originated from tarkhum, the Greek word for dragon. However, the reason for this derivation is unclear. Some believe it is reflective of its curled serpentine root formations while others maintain the relevance stems from a belief that the plant would ward off serpents and dragons. Whatever the origin, tarragon is a relative newcomer to the world of spices becoming well-known as a condiment in the sixteenth century in Europe.

Tarragon is originally a native of Siberia and is currently cultivated in France, the United States and Russia. The spice grows as a dense shrub approximately 2.5 feet in height with many branches full of smooth, lanceolate leaves. These dark green leaves may be harvested at short intervals during the growing season. Propogation methods for tarragon are of interest; its tiny flowering tops rarely produce fertile seeds. Therefore, cuttings or root divisions are used to generate new crops.

What is it used for today?

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Tarragon’s unique bittersweet flavor and aroma have made it a popular spice in much of Europe, especially in French cuisine. It is an essential ingredient in bearnaise sauce seasonings and is often included in pickling and salad dressing seasonings. It also has a special affinity for poultry and seafood dishes.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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Garlic Spice Profile


Posted by Rebekah Wicke on 10/2/18

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What is Garlic?

Garlic and its cousins, onion and shallots, are members of the lily family. One of the earlier records of garlic usage was from 1358 B.C. in the tomb of Tutankhamen where several garlic bulbs were found. Much later, in ancient Rome, the spice was often eaten by common people and by soldiers for courage. The upper class, however, regarded garlic as vulgar, a sign of lower class. In England, with time came a more widespread acceptance of garlic and expanded beliefs in its health benefits.

Today, much of the world’s supply of garlic is cultivated in the United States, primarily in California. It is a hardy perennial with long flattened leaves and lavender to white flowers at the end of a single stalk. The garlic bulb, comprised of sections known as cloves, is not a root as many people believe. Rather, the bulb grows underground at the base of the stem and numerous fine roots grow from the bottom of the bulb.

What is it used for today?

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Garlic, powdered, granulated, or as part of a seasoning blend, has enjoyed tremendous usage increase in the United States in recent years. It is often used in combination with onion in a seasoning. It also blends well with other spices and can be found in seasonings for canned foods, meat products, sauces, soups and several types of baked goods and breads.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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R&D Internship Program


Posted by Rebekah Wicke on 9/25/18

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Every summer, Fuchs North America’s R&D team invites one or two students from Food Science programs at institutions like Penn State and the University of Maryland to intern with the department. The program began in 2012, and Associate Food Scientist Brian Swing was the first to hold the role. Our R&D interns work directly alongside food scientists, assisting on a wide range of projects.

Brian Swing“My internship with Fuchs R&D was meaningful because it showed me what I wanted to do with myself after college.  Fuchs has a great team that took the time to teach me about food science and the industrial side of business that academics almost never talks about,” Brian explains.

And Brian isn’t the only intern to get hired on as a full-time employee after college. Associate Food Scientist Mia Andrisani excelled in her internship here in 2016 and was hired on full-time immediately after her graduation from Penn State.

Since its conception, the program has proved to be beneficial for all involved.

The goal of the internship is that the intern gets some real life experience in the field by working on the bench alongside our team and assisting with various projects that happen to be going on at the time. At the same time, the intern is getting familiar with the various spices and ingredients that go into a seasoning blend, what the ingredients look, smell and taste like and what their function is in the blend as well as in the finished product the seasoning is used in.

KHeck 2333Depending on what the scientists are working on at the time, the projects may include duplications of existing flavor profiles or developments of new flavor profiles for the various products. Interns may also help with projects like sensory set up and testing of seasoning blends, alternate vendor ingredient testing as well as testing physical parameter of such as flowability and dusting.

Just this summer, our R&D team welcomed Kaitlyn Davey, a Food Science major from the University of Maryland College Park, to intern in the department. Kaitlyn found the field of Food Science to be intriguing, as it combined many of her hobbies and passions. This summer, she was able to apply her knowledge from the classroom to the real world, assisting our team with various projects.

“My favorite aspect of the internship was working alongside a scientist to create new seasonings and duplications. Additionally, I enjoyed learning about flow aids and how important flow is in a seasoning. Overall, I had an amazing summer learning and applying skills in Food Science,” Kaitlyn describes.

IMG 6245In addition to academics, Kaitlyn is currently president of the Food Science club, a leader in the Juggling club, and a member of the Gamer Symphony Orchestra Chorus at the University of Maryland. In her free time, she enjoys archery, cooking, volunteering at robotics events, and practicing and performing a variety of circus arts including juggling and unicycling, which she demonstrated for us at our annual company picnic.

While our R&D department has the longest standing internship program, Fuchs also has welcomed interns in marketing, production, engineering, and maintenance. To learn more about interning at Fuchs, contact us.

 

 


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Fennel Spice Profile


Posted by Rebekah Wicke on 8/21/18

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What is Fennel?

As a perennial and a member of the carrot family, fennel is indigenous to Europe and Asia Minor growing to a height of 3 - 5 feet. Fennel bears a strong resemblance to dill with its tall stalks, feathery green leaves and clusters of small flowers. Flowers of the fennel plant are distinct in their golden yellow color and will produce two seeds of each. Seeds are long and oval in shape, slightly curved with five ridges running the length of the seed. They become yellow-brown when dried and vary in length up to 3/8 inch. Though all parts of the fennel plant are edible (seeds, leaves, stalks and bulb), it is the seeds that are most common in commercial and household culinary use.

What is it used for today?

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Fennel seed is common in prepared sausage seasonings as well as other Italian style products such as spaghetti sauce blends and meatball seasonings. Additionally, it has been used in the bakery industry, as an ingredient in bread, rolls and apple and other fruit pie fillings.

To learn more about the spices and seasonings that Fuchs has to offer, click here. Our experts are ready to educate your team on all things spices and seasonings. To find out more, contact us


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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 at SNAXPO in Orlando, FL on March 31st through April 2nd! See details.

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