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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New! Island Inspirations Collection

Posted by Rebekah Wicke on 4/17/18

Island Inspirations

We’re proud to introduce our newest collection, the Island Inspirations Collection! These vibrant, tropical-inspired seasonings were artfully developed by Chef Elizabeth Lindemer, Fuchs’ Corporate Executive Chef. The four items in this collection are:

• Caribbean Style Coconut Curry Milkshake Seasoning
• Filipino Style Banana Ketchup Seasoning
• Hawaiian Style BBQ Turkey Burger Seasoning
• San Juan Style Sofrito Dip Seasoning

Our newest collection delivers on authenticity, while also providing unique and creative twists on popular Island foods and flavors from around the world. 

Curry Milkshake36 2Elizabeth Lindemer, CEC, Fuchs’ corporate executive chef, worked to develop blends that will keep consumers coming back for more. “Our Caribbean Style Coconut Curry Milkshake Seasoning mingles sweet and savory with luscious coconut and fragrant spices, such as cardamom and ginger, for an invigorating and addicting blend that you can add to ice cream and milkshakes,” Lindemer describes.

Inspired by a popular Filipino condiment, we’ve joined slightly sweet banana with flavorful tomato, sweet-scented spices, aromatic garlic and a hint of vinegar for our Filipino Style Banana Ketchup Snack Seasoning, which is perfect for chips, popcorn or nuts.

Hawaiian Burger21Hawaii serves as the inspiration behind our Hawaiian Style BBQ Turkey Burger Seasoning. “A perfect combination of sweet, tangy and smoky, we mixed tart and juicy pineapple with rich molasses, savory onion and garlic, aromatic spices, bright vinegar and just a little smoke for a sensational seasoning that’s sure to please the crowds!,” Lindemer explains.

Not only is our San Juan Style Sofrito Dip Seasoning particularly on-trend, but it’s also quickly become a favorite at the Fuchs headquarters. According to Lindemer, “Slightly different from a sofrito that you might find in the Mediterranean or Italy, in Puerto Rico you will find that the sofrito is made with an enticing blend of roasted bell peppers, savory onion, and garlic and finished with a touch of bright jalapeno and cilantro. We’ve used this as inspiration to create a seasoning to be added to sour cream for a seriously addictive dip!”

Interested in trying our Island Inspirations Collection? Request samples here

To learn more about our special collections, click here


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ICTE Preview

Posted by Rebekah Wicke on 4/11/18

Cheese Show

Another week, another trade show! This has been a busy spring for us here at Fuchs, beginning with Expo West back in early March. We’re now gearing up for our fourth show of the season, the International Cheese Technology Expo, which is being held at the Wisconsin Center in Milwaukee on April 18th and 19th. This will be our second year exhibiting at the show, and we’re very excited to announce that this year we’ll be exhibiting alongside Kelley Supply Inc. at booth 1225/1325. Here’s a little preview of what we have in store for the show:

Cheese Curds Galore! At our table, we’ll be showcasing two of our favorite cheese seasonings in cheese curds. When you stop by our booth, you’ll want to taste test our smoked cheese curds first, featuring our smoked seasoning. Why a smoked seasoning? Smoked and smoky have been among the top growth flavor profiles over the past several quarters and have been trending across categories. The other yummy seasoning we’ll be showcasing in cheese curds is our hot chipotle. Get ready – this addictive flavor really delivers on the heat that Millennials crave. Crafted by Food Scientist Alyssa Chircus, our expert on seasonings for the dairy industry, these seasonings are crowd pleasers – you won’t want to miss trying them out!

AdobeStock 62715912A Taste of the Chesapeake Bay. Kelley Supply is hosting a hospitality suite the evening of the 18th at Major Goolsby’s, where our Chesapeake BBQ seasoning will be featured on wings. Inspired by our roots as Baltimore Spice Company, this wing seasoning offers a savory and spicy flavor profile that’s truly addicting.

Hungry yet? Be sure to stop by booth 1225/1325 for all sorts of yummy goodness!

To find out where the Fuchs team will be next, click here


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