Fuchs Debuts Tastes of America Flavors and Seasonings

LinkedIn Pinterest Tumblr

Owings Mills, Maryland, USA-based Fuchs North America, a supplier of seasonings, flavor systems and taste solutions to the industrial food manufacturing and foodservice industries, has introduced the Tastes of America Collection – a line of 11 seasonings, marinades and flavor bases.

According to Howard Cantor, the company’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.

“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,” said Cantor.

pork-chopsFlavor is accentuated in this grilled pork chops product with Fuchs Chop House Seasoning.

“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.

At 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.

For prepared dishes, meatloaf is always a favorite, and Fuchs’ new All-American Meatloaf Seasoning is promoted as “just the ticket for serving up a foolproof, flavorful take on this American classic.”  The same goes for the 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 new items: Hatch Chili Seasoning, which is suited for burgers and side items; Fuchs Chop House Seasoning for prime beef and pork cuts on the grill; Savory Roast Chicken Brine for poultry preparation; and Salsa en Polvo Seasoning, which channels Mexican and Southwestern US influences into a tangy concoction that enhances the flavor of 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,” explained Laughlin.  “The goal is to help our customers find new taste sensations – offerings that are distinctively different, not just more of the same.”

Laughlin said that Fuchs North America aims 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 customize and refine the flavor to attain just the right taste characteristics the customers is seeking,” stated the director of marketing.

Doing so can mean going from concept 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.

About Fuchs North America
FuchsNorthAm-logoThis year Fuchs North America is celebrating 75 years in business, with a heritage that extends back to 1939 as Baltimore Spice Company.  The firm specializes in the development of full flavor systems, custom flavor profiles and seasoning products. Among its clients are producers of some of the world’s largest and best-recognized food brands.

The company’s seasoning specialists are experts in anticipating and identifying consumer trends, and converting them into successful flavor profiles. They work closely with food technologists and product development personnel at client companies to design distinctive, differentiated flavor systems. Products are made in a precision processing environment that ensures consistent, repeatable quality, order to order.