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    Fuchs Opens New North American Headquarters

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    African Inspiration

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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.

Fuchs North America Introduces New South American-Inspired Seasoning and Flavor Concepts

Six new base seasonings enable swift development and delivery of unique custom flavor profiles and products.

March 28, 2013 – Fuchs North America has introduced a new line of exciting South American-inspired flavor bases.  These 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.  aji amarillo

Included in the lineup are the following base flavor profiles:

  • Aji Amarillo – a fruity, flavorful chili that’s perfect for meat rubs

  • Chimichurri  – the classic sauce to accompany fire-roasted meats, featuring a citrus flavor accentuated by parsley and seasonings that hit all the right notes

  • Gaucho Rub – Emanating from the Southern Cone of South America, a meat rub melding a complex combination of flavors from chili peppers, oregano, pepper flakes, sea salt and other ingredients

  • Guasacaca – a spicy avocado salsa from Brazil – somewhat reminiscent of Mexican guacamole yet having its very own distinct personality

  • Hogao – A Colombian criollo sauce for meats featuring an intoxicating melding of flavors from onions, tomatoes, garlic, cumin, and other spices and seasonings

  • Tempero Baiano – A dry seasoning mixture springing from the Bahia-Salvador region of Northeast Brazil that’s perfect for flavoring meats, fish, vegetables and soups, and known for limitless combinations of flavors and accents

According to Howard Cantor, Fuchs North America’s corporate research chef, these new South American seasoning bases add variety and excitement as rubs, marinades and sauces for beef, other red meats, chicken and fish.  They can also add a special culinary flair to vegetables, soups and casseroles.

Take Aji Amarillo for example.  Its basis is a special chili variety that lends itself beautifully to meat rubs.  It’s not particularly spicy – it has a fairly low heat value, in fact.  But it’s a highly flavorful one because of the fruitiness of the chili itself, Cantor noted.

Tempero Biano, another of our new base offerings, is Brazilian-inspired. It’s very much like what a curry powder is in India:  The basic version is common to all, but there are hundreds of different variations based on geographic region or even individual families.  We take this same idea and give our customers almost limitless options to create their own special flavor profile that’s absolutely unique to them, Cantor emphasized.

Patrick Laughlin, director of marketing, reports that Fuchs North America works 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 bases at-the-ready, we can provide base samples for immediate testing, and then we work with each customer to refine the flavor to obtain just the right taste characteristics they’re seeking. We have all the building blocks in place, so the entire process from concepting to delivery can happen in a matter of a few weeks or even days.  That’s a big benefit when customers are under tight product development timeframes so often.

According to Technomic and other food trend researchers, South American cuisine is considered “the next frontier” in the ever-expanding palette of American diners.  

“Just as diners who love Asian fare have explored beyond Chinese to develop a taste for Thai and Vietnamese, those who favor Mexican are now looking south – all the way to Brazil, Argentina and Peru,” Technomic notes in its most recent Ethnic Food & Beverage Consumer Trend Report.

Patrick Laughlin agrees with this assessment.  “What we’re seeing is the growing appeal of a whole range of South American-style food offerings, ranging from marinades and sauces to ceviche, churrasco and other grilled meats."

Our new South American flavor bases are designed to help customers make the leap into this bold new food arena quickly – and with complete confidence in picking successful new additions  to their foodservice menu or their product offerings.

For more information about Fuchs North America’s new South American flavor bases, e-mail your query to Rebekah Wicke at rwicke@fuchsna.com.

Fuchs North America Partners with Culinary Sales Support, Inc.

World’s Largest Privately-Held Spice and Seasoning Company Expands Culinary R&D Capabilities

cssi logo2November 7, 2012 – Fuchs North America is pleased to announce that it has initiated a partnership with Chicago-based culinary and foodservice marketing agency Culinary Sales Support, Inc. (CSSI). This strategic partnership builds on Fuchs North America’s ongoing commitment to provide innovative R&D support to manufacturers and restaurant chains.
 


With the support of CSSI, Fuchs North America will expand its culinary capabilities to further its mission of helping foodservice operators offer signature menu items through spice and seasoning applications.
 

Patrick Laughlin, director of marketing and project management for Fuchs North America said,


We wanted an agency partner that can help us stay abreast of culinary trends and flavor influences in the foodservice sector and provide strategic insights so that we can continue to deliver cutting-edge products for our customers.


Fuchs North America’s portfolio of capabilities allows the manufacturer to offer its customers superior expertise and menu development assistance in order to produce a full range of trendsetting, proprietary seasoning blends for applications across all menu dayparts.

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Fuchs North America Obtains SQF 2000 Certification

August 30, 2012 – Fuchs North America has achieved SQF 2000 certification for its main manufacturing facilities in Owings Mills, Md., USA.  The SQF designation comes from the Safe Quality Food Institute, which has a stated mission “to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, consistently applied across all industry sectors.”

The SQF 2000 certification means that all Fuchs products are manufactured under certified, validated food safety and quality standards.  SQF certification is recognized by retailers, foodservice providers and regulatory agencies that require their suppliers to have implemented HACCP food safety and quality management systems.  

Moreover, the SQF Program is recognized by the Global Food Safety Initiative (GFSI) that links primary production certification to food manufacturing, distribution and agent/broker management certification.

Certification according to the GFSI global standard aligns Fuchs North America’s quality assurance practices with its multinational food customers.

According to Felix Venezuela, director of operations for Fuchs North America, SQF certification standardizes food safety requirements, provides proof of the company’s due diligence, and also complies with the most stringent regulatory requirements.  “We’re proud of the fact that our organization has been recognized for promoting confidence in food safety and quality.  SQF certification enhances our market image,” he said.

SQF certification contributes to the company in other ways, too.  Mark Richardson, Fuchs North America’s quality assurance manager, commented that the SQF initiative is part of a broader effort of companywide education on product manufacturing quality and consistency.  

“The SQF certification ties in with an extensive educational program we’ve undertaken at all levels of the company – from senior management to floor-level personnel,” Richardson said.  “SQF is one of many tools by which we are raising the bar on quality and achieving better outcomes for our customers.”

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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