Fuchs Introduces New Regional BBQ Flavors

BALTIMOREFuchs North America introduced a new line of seasonings and flavor bases inspired by the rich and varied traditions of regional barbecue in the United States.

The company's six new barbeque bases launch a starting point for developing unique product offerings to foodservice customers and processed food producers. Howard Cantor, Fuchs North Americas corporate research chef, said these new seasoning bases add "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 said.  But sometimes, achieving that simple goodness in the final taste entails great complexity in building the taste profile. Thats doubly true with barbecue flavors."

Fuchs' new flavors include a spicy Louisiana Bayou Bite Rub, the flavorful Texas Mop, an Alabama-style White BBQ Sauce, a sweet and tangy Kentucky Black Sauce, the unique New Mexican Chocolate-Chili BBQ Rub and a sweet citrus Cali-Que flavor.

 We pay very close attention to evolving consumer taste preferences, but were also experimenting with combinations of flavors," said Patrick Laughlin, Fuchs' director of marketing. 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."

With 50% of households firing up their grills for the summer months, grill enthusiasts across the United States are continually looking for innovative ways to take their dishes to new heights. For more information on tastes and techniques inspiring cooks this summer, view the Food Product Design image gallery "This Season's Hottest Grilling Trends."