Spring 2018 Trade Show Recap
Posted by Rebekah Wicke on 5/1/18
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:
March 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.
March 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 Landry 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.
- Fuchs Admin