If You Can Dream It ... We Can Make It
At 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
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.
Our 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
What 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, 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, 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.
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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 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.
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Alyssa Chircus, Food Scientist
Alyssa graduated in 2013 from the University of Delaware, where she majored in Food Science.
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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.
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.
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.