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Fuchs North America Unveils New "Ethnic Inspirations II Collection" of Seasonings and Flavors 

Complimentary samples of 10 new, innovative items are now being offered to food manufacturing and foodservice firms. 

ethnic-inspirations-II-collection

December 15, 2014 — Fuchs North America, a leading provider of seasonings, flavor systems and taste solutions to the food manufacturing and foodservice industries, introduces its Ethnic Inspirations II Collection – a new line of 10 distinctive seasonings and rubs.

The new collection keys off of Fuchs’ original Ethnic Inspirations Collection.  Introduced in early 2014, that collection of ten seasonings and flavor bases proved to be a big hit with food manufacturers and foodservice firms.

The new offerings build on the popularity of those products.  Ethnic Inspirations II is a completely new selection of uniquely exciting flavors inspired by regional cuisines that span the globe – from Latin America and North Africa to South Asia and the Far East.

These items are also the starting point for developing unique signature product offerings for foodservice customers, as well as processed food products for the grocery and retail food segments.  

Among the items included in Fuchs’ new Ethnic Inspirations II Collection are the following:

•    Babi Panggang Seasoning
•    Bahia-Brazilian Churrascaria Rub
•    Cambodian Spice Blend
•    Copacabana Black Bean Seasoning
•    Korma Spice Blend
•    Laotian Larb Seasoning
•    Moroccan Harissa Rub
•    North African Adobo Seasoning
•    Nuoc Cham Seasoning
•    Panaji Pork Rub  

In introducing the collection, Ken Wuestenfeld, Fuchs’ vice president of sales, explained the strategy behind the offerings. 

These new profiles can be used on meats, in fully prepared meats, or in conjunction with what food manufacturers are doing to supply and support foodservice chain operations.  They can even serve as inspiration for surprising and unexpected new snack offerings.  We expect them to be popular options for product design specialists, or anyone else responsible for developing food items that really capture the attention of consumers.

According to Howard Cantor, Fuchs North America’s corporate research chef, the Ethnic Inspirations II Collection includes innovative inspirations for grilled meats, prepared foods and other dishes that build on complex and intriguing national cuisines from all over the globe.

“As the world becomes a smaller place, America’s taste palette is becoming more adventuresome,” Cantor observed.  “And why not?  The USA is this marvelous amalgamation of many people and cultures – not to mention Americans traveling and vacationing in all corners of the world.  It’s only natural that our tastes in food have become as wide-ranging as well.”  

Cantor notes that the items that make up the Ethnic Inspirations II Collection build on traditional elements of national cuisines – but they are unique new creations.

Consider our Latin American items in the collection.  Our Bahia-Brazilian Churrascaria Rub is a spicy, herbaceous concoction that really brings out the flavor of the meat,” Cantor states.  “Now that diners have become familiar with the churrascaria restaurants that have opened in this country, they crave those same tastes in prepared food items they can eat at home – not to mention in their own grilling.

“We’re also very excited about our new Copacabana Black Bean Seasoning.  It’s oniony, garlicky – and full of the fragrant herbs of the Caribbean.  This seasoning really dresses up black beans in a surprisingly new and unconventional way,” Cantor reported.

Indian and South Asian cuisine continues to grow in popularity in America.  Fuchs taps into this trend with two new items that offer all sorts of ways to bring the complex flavors of the sub-continent to the table.  “Our Korma Spice Blend and Panaji Pork Rub capture the heady combination of flavors for which this region of the world is so famous.  They’re the start of creating some truly memorable dishes,” Cantor contends.

Ethnic-Innovations-II-Collection---snack-imageThe Ethnic Inspirations II Collection also includes several items inspired by North African culinary traditions.  Moroccan Harissa Rub pares garlic and heavy cumin with the hearty black heat from smoked, roasted chilies for a truly memorable taste experience.  North African Adobo Seasoning is another hearty concoction inspired by this part of the globe, made from savory spices and chilies.

According to Patrick Laughlin, the strategy behind new collections like Ethnic Inspirations II is to help food manufacturers create exciting, novel items that build on the world’s diverse culinary traditions – but that are also unique in their own special way.

As Laughlin explained it, the process by which Fuchs develops new seasonings, mixes and flavors in the Ethnic Inspirations II Collection and other product offerings is a combination of science and art.

“It’s a continuing focus on evolving consumer taste preferences – but we also experiment with different flavor combinations,” Laughlin noted.  “The goal is to help our customer find new taste sensations – new food offerings that are distinctively different, not just ‘more of the same’.”

With each customer, Fuchs North America aims to go from concepts to manufacturing to delivery of an approved flavor as quickly as possible.  “Because we have a wide range of flavor bases at-the-ready, we can provide samples for immediate testing.  Then we customize and refine the flavor to attain just the right taste characteristics the customers is seeking,” Laughlin reported.  

Doing so can mean going from concept to delivery in a matter of a few weeks – or even just days.  “That kind of schedule is a huge benefit when customers are under tight product development timeframes.” Laughlin added.

For more information about Fuchs North America’s new Ethnic Inspirations II Collection and to request complimentary samples, e-mail your query to Rebekah Wicke at rwicke@fuchsna.com.

Fuchs North America Introduces New "Tastes of America" Collection of Seasonings and Flavors

New collection offers a cornucopia of new, unique flavors based on distinctively American traditions.

July 8, 2014 – Fuchs North America introduces its Tastes of America Collection – a new line of 11 distinctive seasonings, marinades and flavor bases.

These items are also the starting point for developing unique signature product offerings for foodservice customers, as well as processed food products for the grocery and retail food segments.  

Included in Fuchs’ new Tastes of America Collection are the following items:tastes-of-america-collection-pork

  • All-American Meatloaf Seasoning
  • Cajun Country Barbecue Seasoning
  • Fuchs Chop House Seasoning
  • Hatch Chili Seasoning
  • Monterey Bay Fish Seasoning
  • Ponca City Pork Rub
  • Salsa en Polvo Seasoning
  • Savory Roast Chicken Brine
  • World’s Best Burger Seasoning
  • Strawbañero Seasoning for Ice Cream
  • Sweet Lemon Seasoning for Ice Cream  

According to Howard Cantor, Fuchs North America’s corporate research chef, the new Tastes of America Collection includes innovative inspirations for grilled meats, prepared foods and other dishes that build on American traditions while adding some unique twists.

America is this marvelous amalgamation of many peoples and cultures coming together to create a cuisine that builds on these diverse traditions, but that is also surprisingly unique, Cantor observed.

“Consider grilled meats.  Grilling is an all-American pastime.  But it’s so much more these days than just slapping a steak or chop on the grill.  In our new collection, we introduce Ponca City Pork Rub – a seasoning that’s mild in flavor yet uses a blend of mixed herbs, bold black pepper and a touch of balsamic vinegar for added sweetness,” Cantor reported.

“Or our Monterey Bay Fish Seasoning, which pairs smoky paprika, onion, garlic and cayenne pepper with oregano and thyme for an insouciant taste that’s the perfect match for the delicate flavors of grilled fish,” he added.

tastes-of-america-collection-burgerAt the other end of the scale is Cajun Country Barbecue Seasoning, which blends spicy cayenne, black and white pepper with mixed herbs – and lots of garlic, too.

For prepared dishes, meatloaf is always a favorite, and Fuchs’ new All-American Meatloaf Seasoning is just the ticket for serving up a foolproof, flavorful take on this American classic.  The same goes for the new World’s Best Burger Seasoning, which delivers just what the name promises:  a world-class hamburger.

There are even several ice cream seasonings in the new collection:  Sweet Lemon and Strawbañero.  “You can’t get much more American than milkshakes,” Cantor noted.  “But these flavors are a whole new twist on ice cream.”

Rounding out the Tastes of America Collection are four other unique new items including Hatch Chili Seasoning which is great for burgers and side items, Fuchs Chop House Seasoning for prime beef and pork cuts on the grill, Savory Roast Chicken Brine for faultless poultry preparation, and Salsa en Polvo Seasoning, channeling Mexican influences and the Southwestern U.S. in an irresistibly tangy concoction that really enhances the flavor of fresh fruit.

According to Patrick Laughlin, Director of Marketing, the process by which Fuchs North America develops new seasonings, mixes and flavors in the Tastes of America Collection and its other products is a combination of science and art.

“It’s a continuing focus on evolving consumer taste preferences, but we also experiment with different flavor combinations,” Laughlin noted. 

The goal is to help our customers find new taste sensations – offerings that are distinctively different, not just ‘more of the same’, he added.

Laughlin reported that Fuchs North America aims to go “from concept to manufacturing to delivery” of an approved flavor as quickly as possible.   

tastes-of-america-collection-fruit“Because we have a wide range of flavor bases at-the-ready, we can provide samples for immediate testing.  Then we customize and refine the flavor to attain just the right taste characteristics the customers is seeking,” Laughlin stated.  

Doing so can mean going from concepting to delivery in a matter of a few weeks – or even in just days.  “That kind of schedule is a huge benefit when customers are under tight product development timeframes.” he added.

For more information about Fuchs North America’s new Tastes of America Collection and to request complimentary samples, e-mail your query to Rebekah Wicke at rwicke@fuchsna.com.

Fuchs North America Introduces New "Ethnic Inspirations Collection" of Seasonings, Marinades and Flavor Bases

ethnic-inspiration-collectionApril 16, 2014 – Fuchs North America, a leading supplier of seasonings, flavor systems and taste solutions to the food manufacturing and foodservice industries, introduces its Ethnic Inspirations Collection – a new line of ten distinctive seasonings, marinades and flavor bases that celebrate the world’s rich culinary diversity.

These items are also the starting point for developing unique custom product offerings for foodservice customers, as well as processed food products for the grocery and retail food segments.  

Included in Fuchs’ new Ethnic Inspirations Collection are the following items:

  • African Barbecue Marinade
  • Gochujang Seasoning
  • Kashmiri Lamb Seasoning
  • Mojo Dressing Base
  • Pho Base
  • Piri-Piri Chicken Rub
  • Ramen Soup Base
  • South American Black Sauce
  • Vietnamese Dressing Base
  • Yucatán Peninsula BBQ Seasoning

According to Howard Cantor, Fuchs North America’s corporate research chef, the new Ethnic Inspirations Collection builds on the traditional elements of national cuisines while adding some unique twists.

“Consider Asian cuisine,” Cantor noted.  “There is endless debate over just how many culinary styles there are.  Each of them developed over the centuries as a result of many factors like geography, climate and the social history of the various regions.  China alone has at least four or five major styles of cuisine.”

East Asian and South Asian cookery is spotlighted in Fuchs’ new Ethnic Inspirations Collection with items such as Piri-Piri Chicken Rub, Kashmiri Lamb Seasoning, plus several flavor bases and dressings.  

New Offerings Celebrate a World of Fascinating Flavors 

We’ve drawn inspiration from all sorts of ingredients and flavors that are traditional elements of Asian cuisine – ranging from ginger, onion and garlic to pungent chilies, vinegar and soy,” Cantor said.  “The end result is bold, new flavors that are sure to add zest to menu and prepared food offerings.  There’s nothing ‘routine’ about these flavors!”

The new Fuchs collection also draws inspiration from Latin culinary traditions, with offerings like South American Black Sauce, Yucatán Peninsula BBQ Seasoning and Mojo Dressing Base.  

“Latin cuisine is packed with flavor,” Cantor noted.  “It’s a veritable explosion of taste sensations ranging from basic to complex, derived from chilies of all types plus distinctive herbs like cilantro, various spices, and foods like onions, garlic, lemons and limes.”

piri-piri-chickenCantor points out a common misconception concerning Latin cuisine – that it is heavy and overly spiced.  “Those qualities may pertain to what is known as ‘Tex-Mex’ foods, but that’s not what we’re striving to achieve in our offerings,” he observed.  

“Instead, we’re capturing the true depth of flavor that characterizes the cuisine of Latin America’s coastal regions as much as its interior deserts and mountains.  The taste is savory and earthy – but it’s also subtle flavors,” Cantor emphasized.

Rounding out the Ethnic Inspirations Collection is African Barbeque Marinade, a new offering that draws its distinctive qualities from the pungent culinary traditions of Sub-Saharan Africa.  It’s a surprisingly unique marinade that promises to be very popular.

According to Patrick Laughlin, Director of Marketing, the process by which Fuchs North America develops new seasonings, mixes and flavors in the Ethnic Inspirations Collection and its other products is both a science and an art.

We’re continually focused on evolving consumer taste preferences, but we also experiment with many combinations of flavors,” Laughlin noted.  “We want to help our food manufacturing customers lead the way when it comes to new taste sensations – to be distinct, not just like everyone else.

Laughlin reported that Fuchs North America’s approach is to work with customers “to go from concept to manufacturing to delivery” of an approved flavor as quickly as possible.   

“Because we have a wide range of flavor bases at-the-ready, we can provide samples for immediate testing.  Then we work with each customer to customize and refine the flavor to attain just the right taste characteristics they’re seeking,” Laughlin stated.  

Laughlin reported that the development process from concepting to delivery can happen in a matter of a few weeks – or sometimes in just days.  “That kind of schedule is a huge benefit when customers are under tight product development timeframes.” he said.

For more information about Fuchs North America’s new Ethnic Inspirations Collection and to request complimentary samples, e-mail your query to Rebekah Wicke at rwicke@fuchsna.com.

 

Fuchs North America Introduces Regional Barbecue Flavors and Rubs


Six new base seasonings enable swift development and delivery of custom flavor profiles and products that draw their inspiration from rich, varied BBQ traditions across the United States.

regional american barbequeJuly 9, 2013 – Fuchs North America announces the introduction of a new line of exciting seasonings and flavor bases inspired by the rich and varied traditions of regional barbecue in the United States.

These BBQ bases are the starting point for developing unique custom product offerings for foodservice customers, as well as processed food products for the grocery and retail food segments.  

Included in Fuchs’ newly-introduced Regional BBQ seasoning lineup are the following base flavor profiles:

  • Louisiana Bayou Bite Rub – A spicy rub with hints of Louisiana hot sauce, brown sugar, ketchup, smoked red bell peppers and molasses.  It has a bit of a kick – and that’s just the point!

  • Texas Mop  – Delivering Texas-sized taste, featuring spicy chili pepper and smoked paprika blended with traditional regional spices like cumin and coriander, plus bell pepper, Worcestershire sauce and beer.

  • Alabama-Style White BBQ Sauce – In a major departure from the traditional tomato- or vinegar-based barbecue recipes, this unique inclusion is used with mayonnaise.  Its slightly smoky base begins with sweet-tart flavors from apple juice and tangy apple cider … then joined by spicy horseradish and white pepper.  It’s a surprising and unforgettable combination of ingredients and flavors.

  • Kentucky Black Sauce – This rich, sweet and tangy sauce is perfect to help cut the fat on heavy pieces of dark meat.  It is particularly successful for barbecue lamb dishes.  Its heavy, sweet, brown aromatics come from a complex blend of vinegar, Worcestershire sauce and other special ingredients.

  • New Mexican Chocolate-Chili BBQ Rub – An intriguing blend of dark unsweetened cocoa, tomato and heavy chili makes this sweet, smoky and slightly spicy rub perfect for finishing meats, or when used as a rub for slow-cooking recipes.

  • Cali-Que – Sweet citrus and smoky chili married with apple cider vinegar make this a fresh and different marinade and roasting rub.  Just like the spirit of its namesake state, it’s all-American flavor … with a “California attitude.”

According to Howard Cantor, Fuchs North America’s corporate research chef, these new Regional BBQ seasoning bases add new variety and excitement as rubs, marinades and sauces for beef, pork, lamb, chicken and fish.  

Our inspiration for creating these new flavors is simple:  To offer a new twist on traditional barbecue,” Cantor reported.  “But sometimes, achieving that simple goodness in the final taste entails great complexity in building the taste profile.  That’s doubly true with barbecue flavors, he added.

BBQ is Big

While many consumers are familiar with the “big four” major barbecue styles – Texas, Memphis, Kansas City and Carolina – when it comes to regional American barbecue, there are dozens of other styles and variations, thanks to the diverse cultural and ethnic influences that inform different sections of the country.

These variations are the inspiration behind the new Regional Barbeque seasonings and rubs offered by Fuchs North America.  Not only is broad geographic diversity encompassed in the product mix, but also a full range of species:  not just pork, beef and chicken but also lamb, fish, duck and other poultry items.

According to Patrick Laughlin, Director of Marketing, the process by which Fuchs North America develops new flavors and seasonings includes equal parts science and art.  

We pay very close attention to evolving consumer taste preferences, but we’re also experimenting with combinations of flavors,” Laughlin noted.  “After all, we want to help our food manufacturing customers lead the way when it comes to new taste sensations, not just to be part of the herd, he added.

Laughlin reported that Fuchs North America’s approach is to work with customers to “go from concept to manufacturing to delivery” of an approved flavor in a very short amount of time.  

“Because we have these barbecue and other flavor bases at-the-ready, we can provide base samples for immediate testing.  Then we work with each customer to customize and refine the flavor to attain just the right taste characteristics they’re seeking,” Laughlin stated.  

"We have all the building blocks in place at all times, so the entire process from concepting to delivery can happen in a matter of a few weeks – or even mere days.  That’s a big benefit when customers are under tight product development timeframes,” Laughlin added.

For more information about Fuchs North America’s new Regional Barbecue offerings, e-mail your query to Rebekah Wicke at rwicke@fuchsna.com.

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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