Page 38 - Port of Baltimore - May/June 2017

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PORT BUSINESS
the perfect blends. “It is a mix of science and training,” said Lindemer.
“Let’s say you are a snack food maker and you want to create a new jalapeño ranch-flavored chip,” said Rodski. The R&D team would begin formulating blends and then offer a selection of options. “Last week, we had a customer who is creating a new sauce for pasta. Chef Elizabeth served several versions of the completed sauce for the customer to sample.”
Research and development is a priority at Fuchs. The team includes culinary specialists, such as chefs, nutritionists and food technologists, along with scientists and organoleptic (how people respond to the taste, smell and feel of flavors) specialists. The R&D group tracks trends in food and eating habits and produces blends that are in line with their findings.
This spring, Fuchs introduced
its African Exploration Collection of blends. These specialty blends brought together the spices of various African culinary traditions. Lindemer created a Berbere BBQ seasoning that marries East African hot chilies, ginger and cardamom spices with traditional American barbecue.
Once the customer is satisfied
with the formulation, the recipe heads to the facility’s brand-new blending tower. Here, 40 common ingredients are stored in silos, and others can be added as needed. The blend is entered into the computerized system, allowing large batches to be mixed with precision and consistency.
The blends are then packaged and shipped off to customers.
“The Port of Baltimore plays
an important role in our business,”
said Rodski. The spices that Fuchs
NA imports arrive in containers
that need to move quickly to the Hampstead facility. “The Maryland Port Administration is very easy to work with and always available to facilitate; there are no hiccups at all.” 􏰀
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Floating Equipment To Service Vessels At Cargo Piers
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“A Baltimore Tradition With Over Seventy-Five Years In The Same Location”
[36] The Port of Baltimore ■
May/June 2017