Blount Fine Foods


What's going on in Research & Development Today?

A peek at the Blount R&D team working on some new concepts

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We have a phrase here at Blount Fine Foods that we all rally around.  We call it the Blount Axiom, and it says “If you upgrade your soups – you will sell more.”  We hope the first thing you think is “but Blount sells more than just soup.”

If that was your thought, then we’re very proud of you, because Blount sides and entrées have taken off since being launched last year. As a result, Blount Fine Foods is much more than a soup company. And the Blount Axiom holds true for sides and entrées.

If your second thought is “what is an axiom?” Well, you are probably not alone. The dictionary defines axiom the following way:


    1. a statement or proposition that is regarded as being established, accepted, or self-evidently true.

Hmmm… An accepted proposition that when retailers upgrade to offer superior, premium-quality products to their customers, that those retailers will sell more of their products? Seems self-evident enough.

Anyway, we digress. The point of this post is that everyone here at Blount, from production, to quality assurance, to logistics, to sales and marketing, strives to upgrade our soups (and sides and entrées) every day. 

At the epicenter of our commitment to “upgrading” is the 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.

The images above provide a glimpse into what things look like on any given day in the Blount R&D Kitchens.  What you see in these photos is different members of the team working with premium broth bases and an array of add-in ingredients.

We wonder if this is a sign of things to come on the product front. Do stay tuned…