Meet Elizabeth Lindemer, Corporate Executive Chef

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"Hello fellow chefs, food technologists and all-around foodies! I'm delighted to meet you – and happy to be working with all who share my passion for creative, inspiring cuisine!"

— Elizabeth Lindemer, Corporate Executive Chef

As Fuchs North America’s corporate executive chef, Elizabeth Lindemer works with teams of culinary professionals and R&D specialists all across the continent, applying the newest tastes and flavors to develop unique seasoning systems and distinctive new menu offerings.

Chef Elizabeth is the perfect partner for you – a highly experienced food professional who marries inspiration with effective, efficient execution to accomplish your mission: developing innovative products your customers will crave.

Prior to coming to Fuchs, Chef Elizabeth spent a decade working at The Schwan Food Company – most recently as corporate sous chef for the food service and home service units where she was responsible for developing products, consumer-friendly recipes and cooking instructions along with researching taste trends and the “next new things” in cuisine.

As an ACF-certified executive chef, Elizabeth is never far from the test kitchens at Fuchs, where culinary inspiration is what it’s all about. In addition to her corporate career, she’s had experience as a chef and cook with several high-end foodservice establishments, giving her insights into the challenges associated with delivering top-quality dining experiences.

Chef Elizabeth holds a Culinary Arts degree from Art Institute International Minnesota.

Quality Assurance and Regulatory Compliance

All activities at Fuchs North America are performed in compliance with quality assurance and regulatory guidelines:

  • HAACP and food safety programsfuchs_regulatory_logos_11-17.png
  • Environmental microbiology programs
  • Vendor assurance programs
  • Participation in ASTA, FDA, USDA meeting and activities
  • GFSI implementation of SQF standards
  • Organic certification
  • Non-GMO Project

Supporting Sustainable Manufacturing

For our customers who have made a commitment to sustainability in manufacturing, we work closely with them to ensure that we are aligned with their programs.  

Here are some of the ways we support our customers – and our environment – in sustainable manufacturing practices:

  • Companywide recycling program
  • DeliveringLogo ContemporaryUse of pool trucks in shipping orders to multiple locations
  • Reconditioning of pallets
  • Energy-efficient ETO chambers for spice processing
  • Active participation in the Energy Demand Response Program
  • Converting to low-energy plant lighting
  • Utilizing floor scrubbers that use electrolyzed water

Meet Our Team

  • Ashley Brooks

    Ashley Brooks, Regulatory Affairs Manager
    A native of Maryland, Ashley majored in Chemistry in college and has focused on food science, regulatory and quality assurance throughout her career. She's been with Fuchs North America since 2007 specializing in domestic and international regulations.

  • Mark Richardson

    Mark Richardson, Quality Assurance Manager
    Mark holds a B.S. in Microbiology from the University of Memphis, and he has 25 years of experience in spice and seasoning quality and food safety. Mark has enjoyed over 10 years at Fuchs North America, where he manages all aspects of quality and food safety for our North American facilities.

Customer Service & Support

seasoning warehouseFuchs North America is more than just a supplier — we’re a true partner, with innovative, insight-driven seasoning solutions that provide the right taste every time. Our experience, expertise and processes help you get exciting new products to market faster — but it’s our commitment to customer service that really sets us apart.

Our customer care extends well beyond research, development, prototyping and testing.  We carry our focused support all the way through to production, delivery and beyond.

The customer service specialists assigned to your team understand business thoroughly on every level – ours and yours – making them an invaluable part of what makes working with Fuchs North America so fruitful.

As part of your customer team, our customer service specialists support you in every imaginable way, ensuring that your orders are processed accurately and that deliveries are made on time, as specified.

Customer Service Support that’s Full-Bodied and Flexible

Dark19Among the many tasks we undertake as part of our day-to-day production and delivery support to customers are:

  • Entering orders and confirming them with you in a timely manner
  • Expediting orders when needed … and facilitating those needs with our production floor staff
  • Keeping you informed of changes in product availability and pricing
  • Collecting and providing product documentation as needed
  • Investigating QA-related queries for answers
  • Facilitating communications between all relevant parties at all times

We’re committed to working with you in whatever ways are most efficient and appealing – via phone, e-mail communications, even via fax.

Customer Care from Fuchs

Consumer Research, Product R&D and Customer Support that’s Second to None

At Fuchs North America, we’re much more than seasonings, spices and functional ingredients. We also provide a wealth of high-value services and support that augment your own product development and product improvement resources. And we support you all the way through the process, from start to finish. process

Our entire culture centers on serving you better, faster, and more cost-effectively. Whether it’s providing market intelligence, gluten-free, non-GMO or other "healthy" options, taste trend research or regulatory support, you’ll find that we’re your dependable ally in the drive to create sensational food products as well as meeting your business objectives.peruvian food arroz chaufa

But beyond this, we approach customer care, service and support differently from our competitors. We’re driven by just a few core principles:

  • Always deliver “best value” to customers
  • “Attention to details” makes the difference
  • Invest in great people, not just technology
  • Have a true “customer-first” orientation

Does focusing on these fundamental principles generate great results? You bet!  And you’ll see it in the way we come up with products and formulations that are distinctive and delectable … and that result in more sales and profits that go straight to your bottom line.

Learn More about Customer Care the Fuchs Way

To see how we can support you in whatever your needs may be, click on the links below:red hot chilli sauce

Product R&D

Let's Make Something Tasty Together!

fuchs reasearch and development team LRAt Fuchs North America, our approach to R&D is part science, part creativity – along with a solid commitment to rapid turnaround and delivering quality products.  

We utilize multidisciplinary product development teams consisting of key scientific and technical capabilities, such as:

Food science  •  Biochemistry  •  Organoleptics    Nutrition  •  Culinary

Carrot Cake 8

Our R&D specialists are among the most experienced in the industry.  Our food technologists and other R&D team members possess a broad range of food formulation and applications knowledge – honed by years of practical, hands-on experience – to deliver creative, innovative product solutions to you.


Culinary Specialists

untitled 790Our culinary staff is made up of trained chefs who are experts in a wide variety of cuisines.  They come from a rich background in foodservice and restaurants in addition to food processing.  

Operating out of our culinary centers in the U.S. and Europe, our specialists will work with you to achieve that elusive “highest pinnacle” of taste sensation … flavor balance … texture and appearance.

R&D Team Commitments

Our R&D teams are also committed to providing:

  • Quick turnaround on samples
  • Sensory analysis
  • “Clean and fresh” flavors – tastes that meet or exceed your expectations
  • Proprietary product formulations that are distinct and differentiated
  • Onsite field formulation – we’ll come to you to develop a product
  • Improved cost structures (price targets … cost optimization)

Support that’s Far from Ordinary

Kelly Heck Photography IMG 0018What makes our R&D teams more useful and beneficial to you?  Our resources here in the United States are backed by the global capabilities of Fuchs Group.  This cross-cultural R&D partnership delivers our global expertise in all sorts of ways:

  • Product matching
  • Product testing and process consulting
  • Sensory analysis
  • Product development and menu development
  • Value engineering and cost controls
  • Gluten-free, GMO-free and other healthy/organic options

Meet Our Team

  • Helga Nelson

    Helga Nelson, Director of R&D
    Helga studied Food Science and Nutritional Science and Foods at the University of Washington in Seattle and completed a B.S. degree in both. She pursued a career as a dietetic technician for several years after graduation, before joining Fuchs North America as a food scientist in 1997.

  • Darla Byerly

    Darla Byerly, Senior Food Scientist
    Darla holds a B.S. degree in Food Science from the University of Hawaii. She joined then-Baltimore Spice Company in 1993 and has developed seasoning blends for all segments of the food industry.
    Read Posts by Darla

  • Steven Thommen

    Steven Thommen, Senior Food Scientist
    Steven is a Certified Flavorist, with over 20 years of experience in creating market-successful flavors and seasonings for sweet, savory and dairy applications. His passion is combining art and science to deliver unique and flavorful products to consumers.

  • Elizabeth Lindemer

    Elizabeth Lindemer CEC, Corporate Executive Chef
    Elizabeth earned her culinary degree from The Art Institute International in Minneapolis, MN and is a certified executive chef through the ACF. She has worked as a chef in both restaurant and corporate settings for over 15 years and is the corporate executive chef at Fuchs.
    Read Posts by Chef Elizabeth 

  • Alyssa Chircus

    Alyssa Chircus, Food Scientist
    Alyssa graduated in 2013 from the University of Delaware, where she majored in Food Science.
    Read Posts by Alyssa

  • HR Kelly Heck Photography 0080

    Courtney Stokes, Food Technologist
    Courtney has spent 17 years in the food industry, with 11 of them spent focusing on savory applications. She's currently working on her BS in Food Science at Kansas State University, where she's on track to graduate in 2019. 

  • Brian Swing

    Brian Swing, Associate Food Scientist
    Brian has a background in Chemistry, which he studied at Stevenson University. He's been with Fuchs for over four years, and he prides himself with coming up with creative solutions for customers' development needs.

  • LR Kelly Heck Photography 0784 1

    Mia Andrisani, Associate Food Scientist
    Mia is the newest addition to our R&D team. She graduated from Penn State with a BS in Food Science and a minor in Spanish, and was hired on to the Fuchs team after completing an internship here.

  • LR Kelly Heck Photography 0807 1

    Eric Collins, Lab Coordinator
    Eric is the glue that holds the lab together and helps make sure projects are finished and products flow smoothly from R&D to our customers. He also helps coordinate sensory testing in our new sensory lab.