While still getting to know the McKinney, Texas community, a sponsorship opportunity came along that we just had to be a part of.
While we are still implementing our operational plans for our new plant in McKinney, Texas, and have only just begun to get to know the community, McKinney’s annual Empty Bowls fundraiser event provided such a perfect fit for Blount Fine Foods that we just had to get involved. After all, it is our sincere belief that every empty bowl presents an opportunity to enjoy Blount soups.
Here is a story from the McKinney Courier-Gazette’s Chris Beattie covering the event.
The story of how Todd Blount and Blount Fine Foods answered the call to help protect conservation land
Over the past several months, the Wildlands Trust partnered with the Town of Swansea, Mass. and a generous private donor to preserve the 22-acre Tierney property in southwest Swansea, near the Palmer River and the Rhode Island border. The Trust helped facilitate the project to its conclusion, and the Town came away with the ownership interest in the premises.
It all came about because in November, Swansea Conservation Agent Colleen Brown requested assistance in exploring options to preserve the Tierney property, which was only days away from being sold to a private, non-conservation buyer. Colleen advised that the owner might be willing to consider selling for conservation. But a private patron was needed if the Trust was to mobilize quickly and protect the property, which was home to uplands and wetlands, and at least one potential vernal pool.
February 25th is National Clam Chowder Day. We know this because so many fans and friends of Blount’s best-on-earth clam chowder have written to tell us, and because a Google search proves it. One question that is not so easy to answer is “Says who?”
Cold has descended across the country and pro football playoffs are in full swing, so it felt like a good time to visit comfort food in the Blount Culinary Corner. Here is a simple recipe for making bone-warming spicy mac & cheese. The recipe can be scaled up or down, allowing you to feed just you, or a house filled with crazy football fans.
Taking the WayBack Machine all the way back to 2013...
For this ThrowBack Thursday, we are sharing a great product review by the Cooking With Jack show on YouTube. We love this for Jack's enthusiasm and authenticity, and his son's reaction is priceless. We hope you enjoy it as much as we do.
Make sure you have these Tailgate must-haves on the shelves by February 1
With the clock ticking away until all of America gathers around their televisions, we wanted to take a minute to remind you that we have an array of products that round out any Super Tailgate menu – from chili to chowder and appetizers that guests will remember all year, here are a few ideas retails must have on their shelves by February 1st, when party hosts will begin their shopping.
Gluten-free and free-from groceries are striking a chord with consumers—with or without medical needs—causing explosive growth and new trends in the categories.
Another free from attribute emerging as trend has become even more important to the free from shopper: GMO-free. More than half of consumers (58 percent) say that GMO-free claims are important according to the Mintel report. Non-GMO products will be very important moving forward, says Bob Sewall, executive vice president of sales and marketing for Blount Fine Foods, based in Fall River, Mass. Manufacturers like Blount are taking the trend seriously and are working diligently to get their products Non-GMO Project Verified.
Food & Beverage Executive's October 2015 issue took a careful look at the soup category. The story lookes at trends in the business and identified leading brands and companies that are leading the way foreward. Blount Fine Foods is prominently featured throughout, including in the interesting sidebars. We hope you'll give it a read.
Giving back to our community is an essential part of the foundation on which Blount Fine Foods is built. We hope some of these ways that we give in our community will inspire you to give back in yours. And if that's not reason enough to get you in a giving mood, Christmas Eve is eight weeks from tomorrow!
Blount's role in economic redevelopment of Fall River, Mass. highlighted
On October 3, 2015, The Boston Globe ran a large feature that highlights the role Blount Fine Foods has played in the economic redevelopment of our home city. We are proud of the people and spirit of Fall River, Mass., and honored to be part of the community.
FALL RIVER — Blount Fine Foods, which supplies soups and other prepared dishes to retailers and restaurants, is undergoing its second expansion in seven years, a period that has seen its full-time staff more than double to 350 from 150. Nearby, John Matouk & Co., a maker of bed and bath linens for high-end department stores, recently completed a $10 million expansion, adding 24 employees to bring its workforce to 110. Any day now, the city of Fall River hopes to hear from Amazon.com Inc. that it will commit to building a $50 million distribution center that would employ more than 500 people and create at least as many jobs in ancillary businesses, such as trucking firms and restaurants.
Stop by #ExpoEast booth #408 to try this and other Blount Organics soups and sides
This morning at #ExpoEast in Baltimore, we are debuting a new organic soup created specifically to keep us warm and happy as the season turns cooler and the days shorter. We are introducing its new soup to organic, all-natural, gluten-free and healthy products trade buyers attending the Natural Products Expo East in Baltimore, MD today, tomorrow and Saturday.
Blount Organics Savory Harvest Bisque, which is not only certified organic, but also certified vegetarian, comes to life when sweet butternut squash and carrots are pureed with ginger, nutmeg, and cinnamon and finished with diced apples, sweet potatoes and just a hint of rosemary.
MATT YUSEN PROMOTED TO FOODSERVICE BUSINESS DEVELOPMENT, NORTHEAST
We are pleased to announce that Benjamin Quigley has joined the company as Sales Manager, Midwest; and five-year company veteran Matt Yusen has been promoted to Foodservice Business Development, Northeast with responsibility for the New England sales territory.
This is TBT-ish, because it's Tuesday, not Thursday. Also because last August is hardly a "throwback." But we do think this interview of Todd Blount by WPRI's Ted Nesi is worth sharing. We hope you agree.
This past November, RetailWire managing editor Tom Ryan posted a story that asked “This time, are organics really going mainstream?” His is a good question, and also one that is very challenging to answer.
Before one can answer the question of whether organics are really going “mainstream,” mustn’t one first have a quantifiable definition of what exactly “mainstream” means? Good luck finding a consensus answer to that question, but let’s explore the numbers nonetheless.
Savvy cross merchandising gives retailers a leg up
From DELI BUSINESS magazine (December/January 2015) – Deli departments that are not cross merchandising may be missing out on incremental sales. By pairing complementary products, retailers can promote multiple categories simultaneously, increase impulse sales and boost profits.
“For example, hot-to-go soup in a deli serves as more than a prepared foods sales vehicle. It should also be used as a sampling platform to encourage trial of different varieties and flavors of soups that don’t have to be eaten in the first 24 hours,” says Bob Sewall, executive vice president of sales and marketing at Blount Fine Foods, located in Fall River, MA. “When a consumer learns that a soup hot-to-go can also be purchased to heat up at home, that consumer has now been afforded a second occasion to use a product.”
With Super Bowl Sunday Looming, It's Time To Bring Out The Chili
Super Bowl Sunday is almost upon us. While 75 or 80 thousand fans will get to be in Glendale, Ariz. attending the game in person, the rest of us have to enjoy this unofficial national holiday elsewhere.
Across America, we will come together as a community to enjoy the game at house parties and in restaurants and bars. Whether a hard-core football fan, or a fan of the TV commercials, Super Bowl Sunday, and the weeks leading up to it, is a festive, celebratory time. So it should come as no surprise that it requires festive, celebratory food and drink to fuel the party.
As a restaurant leader, it's time to start thinking about the game day menu. Heck, the time to roll out your menu is now!
We are pleased to announce staff appointments in our Sales & Marketing, Customer Service operations and Human Resources. Named to the Sales & Marketing team were Tim Healy as national sales manager-West Coast, Ann Green as senior brand manager, and Lindsey Houle as marketing coordinator. Also joining the company is Bernadette Hawes as a customer service supervisor, and Kenrda Strangis as Talent Acquisition Specialist.
A corporate executive chef’s perspective on soups, stews
Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods. This Fall River, Mass., family company produces more than 900 refrigerated and frozen soups, side dishes and entrees for all channels. Blount manufactures more than 800 proprietary soup recipes, including 75 varieties of clam chowder alone.
With Super Bowl Sunday Looming, It's Time To Bring Out The Chili
The 50th Anniversary of the NFL’s Big Game is once again upon us. While 68,500 fans will pack Levi's Stadium in Santa Clara, Calif., to witness history first hand, the rest of us, which is more than a quarter of a billion people globally, have to enjoy this unofficial national holiday elsewhere.
Whether you are a restaurant leader, or the host of a house party, you’ve undoubtedly been thinking about your Game Day menu. Heck, the time to roll out your menu is now!
NY Restaurant Show and ExpoWest kick off a busy 2016 season of Bringing Blount To You!
The mass of attendees four-deep to sample Blount’s soups, sides and entrées has become a standard sight on the floors of retail and restaurant industry trade shows over the last several years. The lines will still be there, but things will be different this year, and the bottleneck in the isle should get some relief as well.
Senior Kirsten Nelson of Martha’s Vineyard learning the ropes as member of Blount Culinary Team
Blount Corporate Executive Chef Jeff Wirtz, and all of Blount Fine Foods this week welcomed the company’s newest Johnson & Wales culinary intern, Kirsten Nelson. Ms. Nelson, a senior Culinary Nutrition major, will spend her internship learning about, experiencing and contributing to the processes associated with the development of new food products.
True to the spirit of giving back (when giving thanks!), ‘tis the season for Bob’s Big Give to be actively giving out in our community. Fresh off receiving it’s official designation as a 501(c)(3) charitable organization, Bob and a few of his elves were out and about this week dropping off turkey dinners for 150 families in Massachusetts and Rhode Island.
A peek at the Blount R&D team working on some new concepts
At the epicenter of our commitment to quality is our R&D Team, which is made up of chefs, food scientists, dieticians, and other specialists. These folks collaborate across the company as well as with customers to ensure our products are the very best available.
With this post, we wanted to provide a glimpse into what things look like on any given day in the Blount R&D Kitchens.
Blount Fine Foods is expanding its premium line of hand-crafted soups with its new Organic Savory Harvest Bisque.
This new item, which the company says was created specifically to “keep us warm and happy” as we approach the cold winter months, offers consumers a unique flavor experience that includes sweet butternut squash and carrots pureed with ginger, nutmeg, and cinnamon, and finished with diced apples, sweet potatoes, and just a hint of rosemary.
With the Natural Products Expo East (#ExpoEast) opening in one week, we thought this would be a good time to start previewing what we will be sampling to visitors who stop by booth #408. We are starting today with our line of Blount Organics retail soups, which come in 16-ounce microwavable cups with our patented CoolGrip ring around the top for easy, comfortable handling.
Lays Out Vision To Provide “Culinary Solutions For Eating Well”
We have today announced an initiative to elevate and enhance our premium position in both the retail and foodservice marketplaces. Called “Clean & Simple,” the effort will immediately lead to cleaner ingredient labels through the elimination of unnecessary and outdated additives, preservatives and flavorings, and more transparency for consumers through a series of on package certifications.
We are making a conscious effort to reduce and/or eliminate the use of chemical ingredients, artificial colorings, additives and preservatives in all of our foods, especially those sold under our Blount brand. The goal of the Clean & Simple initiative is for this company to make and market great tasting minimally processed foods that span organic, clean-label, special diet and traditional favorites.
Continue reading to see the press release we put out this morning.
Taste & quality of prepared foods taking off... finally!
There is a quiet evolution taking place in the retail food industry that some have optimistically touted as The Revolution. It has been going on for years, but only inching forward for most of its existence. We may have reached the tipping point.
We probably all inherently know what “it” is, and it does get talked about in the trade press from time to time. It’s a promise that just didn’t seem would ever come true. But it finally seems to be happening.
Todd Blount featured in Providence Business News (again!)
Todd Blount, leader of Blount Fine Foods since 2000, is on a roll. He was just named the 2015 PBN Manufacturing Awards program honoree for Leadership and Strategy. The company's nearly 60 percent growth since 2011 is the result of a methodical approach to innovation and investment, keyed on the three steps he outlines below.
Providence Business News recognizes Todd Blount's strategic leadership
THE ESSENCE OF LEADERSHIP is multifold – it involves strategic movements and investments, calculated risk-taking, and thoughtful delegation, as well as the ability to inspire a genuine confidence and respect among the crucial ranks which keep the business engine humming.
Since taking over his family’s Blount Fine Foods Corp. 15 years ago, Todd Blount has exhibited all of these characteristics. Amidst an erratic economy that decimated many other businesses, he had the vision and motivation to transform his Fall River-headquartered company and set it on a path of continued significant success.
PROVIDENCE – Todd Blount, president and CEO of Blount Fine Foods Corp., the maker of fine soups, sauces, entrees and sides based in Fall River and Warren, has been named winner in the Leadership & Strategy category of Providence Business News’ second annual Manufacturing Awards program.
Since taking over the company from his father, Ted, in 2000, Todd Blount has diversified the company’s offerings and expanded its production and distribution capabilities, the result of which has been nearly 60 percent growth in company sales from 2011 to 2014.
A quick look at Blount's efforts in sustainability, supply chain management and conservation.
Just a week away from members of our sales and culinary teams heading to Anaheim, Calif. for the Natural Products Expo West, we thought we would pause from talking about food for a moment to discuss the Earth that gives us our food, and some of the things we at Blount are doing to care for her.
We are today announcing company plans for this year’s Spring tradeshow season, which includes participation as an exhibitor at the industry’s major shows. Blount’s booth, which is always a busy stop on the tradeshow floor, allows attendees to sample up to a dozen of the company’s newest and most popular soups and side dishes.