About Uncle Bruce

Uncle Bruce is the name, but Bruce Armstrong is the person behind the legacy of flavors. With over 50 years in the meat science industry, Bruce has developed his own portfolio of seasonings that we are able to offer through Uncle Bruce Shop.

Every seasoning blend has been developed and tested through years of family dinners and family reunions.

Bruce in the news:

Hitting the right flavor notes | The National Provisioner

AAMP Introduces Al Pfannenstein Seasoning Library

Iowa State University hosts 42nd Sausage and Processed Meats Short Course and Wurstfest

Flavour intensity and acceptability evaluation of smoked sausages, paper co-written by Bruce

Spices: A Baker’s Dozen for Processed Meats, article written by Bruce

Flavor According to Bruce:

“'The easiest way to develop a good hot spicy note to meat products is to use the three-pepper combination of black, red and white,' said Bruce Armstrong, research and development manager of proteins at Life Spice Ingredients. 'The properly blended combination will give a burst of spice on the tip of the tongue with the black pepper, then carry the heat through the mouth with the white pepper
and finally leave the throat with a mild to hard hit of heat from the red pepper.'" Berry, Donna. "New
ingredients adding heat to meat." Food Business News. July 31, 2017.

"Although consumers want new flavors and convenient foods, they don’t want artificial
ingredients. 'Today’s consumers are looking for bold flavors that still deliver clean labels,' Bruce Armstrong, research and development manager-proteins of LifeSpice Ingredients." Wiley, Carol. "Spicy foods trending among seekers of bold, new flavors" Food Dive. September 9, 2015.