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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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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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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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Fuchs Favorites Contest Recap

Posted by Rebekah Wicke on 11/20/18

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November was an exciting month for us here at Fuchs! We hosted our first ever Fuchs Favorites Contest – an internal contest where employees submitted their most innovative snack seasoning ideas. We received over 100 submissions from our staff, with almost every department in the company participating. A panel of judges narrowed it down to the top five ideas, which were created by our R&D team and presented at a company-wide tasting event on November 6th. Our employees voted to determine the winner. Read below to learn more about the winning seasoning and our four fantastic finalists!

Winner: Lisa Bookhultz, QA Supervisor – Cream of Crab Soup Crackers

A huge congratulations to our winner, Lisa Bookhultz, the QA Supervisor at Fuchs, for her Cream of Crab Soup Cracker idea! Seeing as we’re a Maryland based company, just miles from the Chesapeake Bay, it was no surprise that our employees loved her idea. Lisa worked with Senior Food Scientist Darla Byerly on bringing her idea to life.

“My inspiration was the cream of crab soup that my brother cooks. He worked his way up the ranks and is now a restaurant manager of two different restaurants in Federal Hill. He even sent in a batch of his soup for us to taste test and compare,” Lisa explains.

“His recipe is extra creamy with just a hint of Maryland seafood seasoning and a dash of heat. It is truly the best crab soup I have ever tasted. This flavor is what Darla and I tried to recreate on a cracker. It has all the components of traditional cream of crab soup with a few surprise ingredients. It offers the usual comfort food appeal of cream of crab soup but with hometown roots,” she describes.

Finalist: Tom Cossentino, Assistant Controller – Goan Curry Pita Chips

untitledWhen our judges were faced with narrowing down the list of over 100 submissions, Tom Cossentino’s Goan Curry stood out immediately. Inspired by a recent visit to an Indian restaurant, this flavor profile is both adventurous and authentic. Goan Curry is a spicy and sour Indian curry that is usually served over fish or shrimp. Our employees stepped out of their comfort zones to give these pita chips a try, and they were instantly a fan favorite. Crafted by Chef Elizabeth Lindemer, this snack seasoning is truly innovative.

Finalist: Kara McConnell, Northeast Sales Manager – Irish Cream Popcorn

Not only is this sweet, beverage inspired flavor perfect for fall, but it is also particularly on-trend. Our employees loved the rich flavor, which really transformed basic popcorn into a treat. Associate Food Scientist Brian Swing partnered with Kara to develop this delightful seasoning, which is sure to be a favorite in our R&D lab all season long!

“With the ski season approaching, Irish Cream is one of my favorite flavors to add to my hot coffee when hanging out with friends watching our children ski race. Popcorn happens to be my favorite snack and I felt it would allow the full flavor to come through,” Kara describes.

Finalist: Stephanie Salter, QA Technician –Wine & Cheese Cracker Sandwiches

untitled 2Another idea inspired by beverages, Stephanie’s Wine & Cheese Cracker Sandwiches were another fan favorite. Stephanie’s coworkers encouraged her to participate in the contest, and we’re glad she listened! Food Technologist Courtney Stokes captured Stephanie’s vision perfectly. Cheesy crackers were paired with a red wine flavored cream cheese filling that looked, smelled and tasted exactly like wine and cheese.

Finalist: Kathryn Svendsgaard, Regional Sales Manager, West Coast – Hot Jam Smoked Almonds

Kathryn’s idea for a Hot Jam Smoked Almond was truly innovative – and on-trend. Our employees loved the smoky and spicy combination, developed by Associate Food Scientist Mia Andrisani. Through her work with customers, Kathryn has already demonstrated that she is full of fantastic ideas, perhaps due in part to her culinary background. When she was brainstorming ideas to submit to the contest, she thought about what flavors she seeks when she’s snacking.

“When I eat a snack I am going for flavor. Big flavor. The idea of Hot Jam Smoked Almonds is loaded with dimension and makes my mouth water. The sweetness of Jam along with the heat of chili gets even more interesting when smoke is added,” Kathryn explains.

Interested in trying one of these five fantastic seasonings? Contact Rebekah Wicke at rwicke@fuchsna.com to request a sample.

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Flavors of the World Storytime Event

Posted by Rebekah Wicke on 7/26/18

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Last week Chef Elizabeth teamed up with the North Carroll Library to teach kids and their parents about global flavors. Not only did she give them the inside scoop about what people in other parts of the world eat, but she also brought some samples along!

IMG 6129We all know that Mexican and Latin are among the most popular ethnic cuisines, and Chef Elizabeth gave the group of youngsters a glimpse into some popular foods from south of the border. While hearing stories based in this region of the world, everyone noshed on Mexican Chocolate Seasoned Popcorn.

This flavor profile is based on a traditional drink in Mexico that features a course chocolate tablet that is ground and combined with sugar and spices such as cinnamon and chilies, and occasionally almonds.  Although as a beverage it is often served hot and the chocolate is rich, the blending of spices gives it a surprisingly refreshing feeling.

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Next up was African cuisine, which has witnessed a substantial amount of growth in foodservice in the past year or two. Chef Elizabeth explained the common ingredients featured in African cuisine and brought samples of our Senegalese Style Tamarind & Coconut Snack Seasoning on potato chips. This sweet and sour flavor profile was featured in our African Inspirations Collection and was a hit amongst the group.

Sweet, sour and rich with umami, tamarind is an indigenous plant of tropical African and a significant ingredient in much of the Senegalese cuisine.  We’ve combined this unique ingredient with another prominent component, coconut, for an exciting profile that works wonderfully on snacks such as chips and nuts, but can also pair with chicken or fish.

Last, but certainly not least, Chef Elizabeth introduced participants to the wonders of Indian cuisine, another region that’s been trending in the food industry in recent years. Storytime wouldn’t be complete without dessert, so Chef Elizabeth whipped up some Kashmiri Spiced Carrot Cupcakes from our South Asian Collection for the group to enjoy.

With crisp autumn air quickly approaching it’s time to give the grill a little break and warm up the oven. You’ll find our Kashmiri Spiced Carrot Cake Mix a wonderful format for the captivating and inviting spices of the Kashmir Valley region.

All in all, the event was a success, with participants learning about – and trying – global flavors without having to leave the library.

To learn more about our global flavor expertise, contact us.

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Blends vs. Spices

Posted by Rebekah Wicke on 5/4/18

Check out this recent article on how some companies are struggling to find or retain good workers. For some of our customers, the decision between purchasing a blend or spices is a difficult one. Choosing to purchase a blend can save on time, money and stress among many other benefits. Contact us to find out more. 


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Spring 2018 Trade Show Recap

Posted by Rebekah Wicke on 5/1/18

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Fuchs has been on the move this spring! In the span of less than two months, Fuchs exhibited at four different trade shows, spanning both coasts and four US cities. Let’s take a look back at this spring and all the yumminess that our R&D team served up:

AdobeStock 71690429March 7th – 10th, Expo West, Anaheim, California: To kick off our trade show season, we exhibited for the very first time at one of the largest food shows in the country, Expo West. Alyssa Chircus, Food Scientist, created eleven unique snack seasonings that satisfy consumers’ desires for cleaner label products. The organic and all-natural snacks included Gochujang Cashews, Sweet Coconut Curry Granola, Tomatillo Ranch Kettle Chips, and Chesapeake BBQ Potato Chips. To read more about our time at Expo West, click here.

March 11th – 13th, Snaxpo, Atlanta, Georgia: Fuchs has been exhibiting at Snaxpo for a number of years, and there’s a reason we keep coming back! Nothing’s better than a room full of snacks! In addition to excellent networking and education opportunities, the Fuchs team showed nine concepts at our booth, crafted by Food Technologist Courtney Stokes, and also participated in the 2nd annual Flavor Pavilion. We entered a Fuchs favorite – Kimchi seasoning on tortilla chips – into the contest, and it was a hit! At our booth, we served up a Mystery Flavor – Spicy California Roll Popcorn – that managed to stump snack connoisseurs of all ages. In addition, we showed a Peppermint Patty Popcorn, San Juan Style Sofrito Dip, and Honey Bourbon Chipotle Snack Nuts, among others. Read more about our adventures at Snaxpo here.

REVISED Fuchs TShirt MockUpMarch 26th – 30th, RCA, Savannah, Georgia: March was a packed month for us, with RCA rounding out our trade show circuit that month. Another one of our favorite shows, RCA brings together culinary geniuses from around the country. Chef Elizabeth Lindemer turned up the heat with some seriously good smoke and fire themed masterpieces, including Campfire S’mores Cupcakes, Grilled Shrimp with Mississippi Comeback Sauce and Smoked Pork Belly on Cheddar Cornmeal Waffles with Georgia Peach-apeno Sauce. In addition to the items at our booth, we also contributed our Fire Kissed Bloody Mary Mix to the Spirits, Stories and Savannah Pre-Conference Tour. By selling commemorative t-shirts at our booth, we also raised over $1,000 for the Culinology Education Foundation. To read more about RCA trip, click here.

April 17th – 20th – ICTE, Milwaukee, Wisconsin: To end the busiest time of year for our marketing, sales and R&D teams, we made our way to the International Cheese Technology Expo in Milwaukee. We partnered with Kelley Supply to exhibit and show some of our favorite seasonings for cheese, including smoked, hot chipotle, and garam masala. We showed all items on some squeaky cheese curds, making our booth the place to be at the show. Read more about our adventures at ICTE here.

To find out where the Fuchs team will be next, 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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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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