Baltimore’s Tulkoff Savors Delight of Hustling Horseradish

April 1, 1985
You might say that Sol Tulkoff owes his success to his roots.Tulkoff’s Horseradish Products Co. Inc., which began 60 years ago as a fruit and vegetable store run by Tulkoff’s father and mother, is now a multimillion-dollar food-processing plant, grating 20 to 40 tons of horseradish roots a day and churning out thousands of cases of sauces and processed herbs daily at its 21-acre site here.

“It may be horseradish to you, but it’s my bread and butter,” said the relentlessly promotional, 60-year-old Tulkoff, who sports a tiger-skin blazer and matching tie when he touts his product at trade shows, factory tours and in interviews.

The tiger has been the company’s official mascot since Tulkoff returned home after World War II, during which he fought in Europe in the 802nd Tank Battalion. Its symbolic mascot was a tiger crushing a German tank. “When I returned, I said we have to put tiger into the product line.” So Tulkoff’s created Tiger Sauce, a horseradish-mayonnaise sauce, which has become the company’s second-biggest seller, after its traditional horseradish blend.

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CHICAGO — Long before refrigeration, fermentation was used as a means to extend the shelf life of perishable foods. Nomadic tribes would fill sheepskin backpacks with milk and microbial-loaded grains, which fermented the lactose into lactic acid, producing a satiating drinkable yogurt to nourish during their journeys. Roman chefs would dry, ferment and smoke premium meats to ensure availability to the emperor during the winter months. And Koreans relied on fermentation to preserve vegetables for consumption after the harvest.

Today, while fermentation still preserves foods, consumers enjoy fermented foods for other reasons, most notably for wellness benefits and flavor adventure. Chefs have learned that incorporating fermented ingredients into prepared foods adds an extra dimension to flavor, one not attainable by any other means. Fermented ingredients also carry a healthy halo, and health sells these days.

 

Poke Bowl with Kimchi

 

With one of the biggest movements in the culinary world being a renewed interest in local, handcrafted foods, house-made fermented foods are a natural extension. Today’s diners and shoppers seek connections with their food along with flavor adventure. Fermented foods and food ingredients are one way to give a classic dish a unique twist.

Tulkoff Food Products Inc. in Baltimore, Md. makes it easy to add that twist. The company’s spicy kimchi aioli combines cabbage, cilantro, garlic and spices with thick, rich mayonnaise, providing a squeezable condiment that is mildly spiced and uniquely smoky, ending with sweet-heat notes. It is light orange in color with visible ingredients and has a high-cling rate, making it just as attractive as a poke bowl drizzle or as a sandwich spread.

“We reviewed multiple flavor trend reports when it came to introducing a new product and found that Korean flavors are in high demand by customers and driving favorable menu offerings,” said Phil Tulkoff, president. “Our spicy kimchi aioli allows operators to introduce a unique Korean flavor with the convenience of a mayonnaise-based product that can cross multiple menu items and day parts.”

It is more than a condiment. It may be used in recipes, too.

“To add an extra layer of flavor to breaded fish or chicken, dip the cleaned, raw protein into spicy kimchi aioli before coating it in panko bread crumbs and baking,” he said. “Add some aioli to the pot of steaming grits or rice. Blend it into a meatball or meatloaf mixture before cooking.”

 

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PRESS RELEASE
June 4, 2018
For further information please contact:
Ruth Madison
Director of Marketing
Direct Tel: (410) 864-0541
Fax: (410) 327-7033
Email: RMadison@Tulkoff.com


Baltimore, MD (June 4, 2018) –Tulkoff Food Products, Inc. is proud to introduce three new bold flavors Kickin’ Dippin’ Sauce®, Spicy Jalapeño Aioli, and Garlic Aioli, to their foodservice squeeze bottle line.The Baltimore based manufacturer created these items based on a response to foodservice operators and their customer demands for unique full-flavored mayonnaise-based products that can be used across a variety of menu options and dayparts.

“We know that chefs are looking for universal sauces that add flavor and improve efficiencies in their kitchens,” says Phil Tulkoff, President of Tulkoff Food Products. “We researched flavors across the foodservice industry and found three commonly made-from-scratch mayonnaise-based sauces made by operators. Their main complaint was inconsistency from batch to batch, short shelf life’s and packaging. We worked with our R&D team in house and developed three full flavored solutions to add to our squeeze bottle line: Kickin’ Dippin’ Sauce®, Spicy Jalapeño Aioli and Garlic Aioli all universal sauces capable to be used during any daypart,” says Tulkoff.

Kickin’ Dippin’ Sauce®,a perfect blend of premium mayonnaise, a uniquely developed smokey bbq honey mustard, with visible spices and freshly prepared horseradish.   

Spicy Jalapeño Aioli contains a spicy kick of jalapeños and habanero to create a hot pepper blend mixed into premium mayonnaise.

Garlic Aioli, a blend of creamy mayonnaise, unique spices and garlic.

All items are geared for foodservice and able to be used as a mayonnaise replacement, dip for fried foods or sandwich spread. The new items have a 6-month refrigerated shelf life, packed in an 18 fl oz inverted squeeze bottle and are free of high fructose corn syrup, trans fats, gluten and artificial flavors.

Tulkoff’s squeeze bottle line currently consists of Spicy Kimchi Aioli, Spicy Chipotle Chili Aioli,Creamy Horseradish Sauce, Extra Bold Cocktail Sauce & Extra Bold Horseradish Sauce. All products are trans-fat, HFCS and BPA free, recyclable, foil sealed and featuring bottoms-up storage, the squeeze bottle format provides convenience for grab and go foodservice operators looking for easy-to-use packaging. All squeeze bottle products are available now and are sold in an 8-count sealed tray pack for retailers, convenience stores and foodservice distributors.

 

About Tulkoff- Tulkoff Food Products, Inc. is a third generation family owned manufacturer of condiments, specialty sauces and ingredients. Headquartered in a SQF certified facility in Baltimore, Maryland, with a second facility in Pittsburg, California, Tulkoff produces over 400 unique items for retail, foodservice, private label, co-pack and industrial clients nationwide. Tulkoff’s product selection includes:  Horseradish, garlic, ginger, pesto, seafood sauces, flavored butters, assorted aiolis and custom sauces. For more information, visit Tulkoff.com.

 

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BALTIMORE, MD (April 2, 2018) – Eight Maryland companies have been awarded a total of more than $110,000 in training grants from the Maryland Department of Commerce, which will help them increase production and boost efficiency. Through funding provided by the Department’s Partnership for Workforce Quality (PWQ) program, the companies will collectively be able to send 300 employees to training sessions to learn new skillsets and train on advanced equipment.

 

The PWQ program was established in 1989 to invest in workforce training, particularly in the manufacturing and technology fields. After not receiving funding for a number of years, the program was recapitalized with $1 million in Maryland Commerce’s FY2018 budget and was part of Governor Larry Hogan’s 2017 Maryland Jobs Initiative. Companies with qualified training projects will be reimbursed up to 50 percent of the cost.

 

The companies receiving training grants include Danko Arlington Inc., Tulkoff Food Products, and Ellicott Dredges, LLC (Baltimore City); ASTec Metalworks Inc. (Baltimore County); Chutes International (Charles County); Mobern Lighting (Howard County); CreaFill Fibers (Kent County); and The Whalen Company (Talbot County).

 

Tulkoff Food Products, a family-owned and operated Baltimore manufacturer of condiments, specialty sauces, and ingredients, is sending six employees within three different departments to extensive training in their fields, including marketing, quality assurance, and research and development.

 

“The assistance of the PWQ program continues to help Tulkoff stay competitive and knowledgeable in the food industry,” said Phil Tulkoff, president & CEO. “We benefit greatly from the training experiences our employees have and look forward to their skillsets assisting in growing our company and continuing our legacy in the state of Maryland.”

 

“PWQ has always been one of Maryland’s most innovative programs, and we are pleased to be able to support so many companies with their training needs,” said Governor Hogan. “Investing in workforce training is vital to increasing productivity and improving customer service, as well as strengthening the skills of employees so they are prepared to compete in our innovation economy.”

 

“We are happy to see companies from around the state take advantage of the PWQ program,” said Maryland Commerce Secretary Mike Gill. “These sessions will help our local businesses meet market demands and continue growing right here in Maryland.”

 

To learn more about the Partnership for Workforce Quality, visit commerce.maryland.gov/pwq.


PRESS RELEASE
February 20, 2018
For further information please contact:
Ruth Madison
Director of Marketing
Direct Tel: (410) 864-0541
Fax: (410) 327-7033
Email: RMadison@Tulkoff.com


Baltimore, MD (February 20th 2018) –Tulkoff Food Products, Inc, has removed high fructose corn syrup (HFCS) from all products under the Tulkoff and Seaside brands, replacing the ingredient with sugar. The Baltimore based condiment manufacturer describes the transition as listening to the demands of consumers and customers looking for products with simplified ingredients.

“We continually review our products and their ingredients to make sure they meet the evolving preferences of our customers and their consumers,” says Phil Tulkoff, President of Tulkoff Food Products. “We had an increasing customer demand for the removal of high fructose corn syrup in several of our branded products and received more co-pack and private label projects requesting cleaner labels. We not only removed the ingredient from the products we manufacture, but we literally removed it from the building,” says Tulkoff. “Since we will no longer have a use for the ingredient, we were able to clean out and utilize our HFCS tank for other manufacturing needs.”

The transition began on products manufactured after January 1st at both of Tulkoff’s facilities and impacts a total of 12 items for the brand. Products include a variety of cocktail sauces, all mayonnaise based products including: Creamy Horseradish Sauce, Spicy Chipotle Chili Aioli, Extra Bold Horseradish Sauce, and Crab Cake Base. The new packaging will feature a new NO HFCS logo.

HFCS-Sugar Changes

 

About Tulkoff- Tulkoff Food Products, Inc. is a third generation family owned manufacturer of condiments, specialty sauces and ingredients. Headquartered in an SQF certified facility in Baltimore, Maryland, with a second facility in Pittsburg, California, Tulkoff produces over 400 unique items for retail, foodservice, private label, co-pack and industrial clients nationwide. Tulkoff’s product selection includes: Horseradish, garlic, ginger, pesto, seafood sauces, flavored butters, assorted aiolis and custom sauces. 

 

To download a PDF of the press release, click here.

 

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