Blount Fine Foods
Sep05

We've Turned Another Seasonal Corner.

Beautiful days lay ahead, don't they?

Map of The Farmers' Almanac 2018 Winter PredictionsSchool buses are running again, The Farmer's Almanac has made its 2018 winter predictions, and of course, "Winter Is Coming!" There is a change in the air, even if we can't feel it yet, 

Apr06

ThrowBackThursday (#TBT): Old School Quality Control

Company founder Nelson Blount tasting quahogs right off the line in this 50s-era photo.

Every Thursday, the 'ol interweb goes abuzz with vintage photos that are used to celebrate ThrowBackThursdays, or #TBT as the kids like to call it.  Click below to see a good one from our archives.  

Mar21

FLASHBACK: "PUBLIC/PRIVATE PARTNERSHIP SAVES 22-ACRE SWANSEA PROPERTY AT THE 11TH HOUR"

The story of how Todd Blount and Blount Fine Foods answered the call to help protect conservation land

WildlandsTrustLogoWith Earth Day just about a month away, we through today was a good time to take another look at a story of preservation and comittment to community from a year ago...

 

"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.

Mar15

Media Coverage: “Go for the gusto”

Retailers could add life to an insipid soup sector by offering store brands that are unique, flavorful and healthful.

A recent story in Progressive Grocer written by Rich Mitchell took a look at Mintel’s unexcited outlook on the retail soup market in the US.  But while condensed soup is not expected to do much to excite U.S. consumers in the next five years, the fresh, refrigerated soup category is expected to continue to be a very strong performer.

Driving that performance, we believe is the delicious, wholesome soup we make here at Blount Fine Foods, as well as the exciting and intriguing recipes we are developing in our kitchens.

Mar03

NEWSCLIP: Grocery Headquarters Talks Shop with Bob Sewall

"Bob Sewall, executive vice president of sales and marketing at Blount Fine Foods, says quality is driving ready-to-eat soup sales."

Bob Sewall, executive vice president of sales and marketing at Blount Fine Foods, says quality is driving ready-to-eat soup sales.

Feb13

When It's Like This Outside...

... Know that we're busy inside.

Snowy look out the window

It's a cold, snowy day up in our neck of the woods, but weather, good or bad, never slows us down. When it is cold and nasty out, we are making soup that warms the soul. For retailers, bad weather presents a wonderful opportunity to stock your hot-to-go bar with warm-the-bones comfort food, like Blount New England Clam Chowder, Blount Beef Stew and even Blount Organic Lentil & Chickpea SoupOrganic Lentil & Chickpea Soup for those hearty souls who might also be vegetarians.

Blount worker carefully adds ingredients to a kettle of soup.

Feb01

Tailgate Basics - Big Game L.I.

With Pro Football's Super Sunday Looming, It's Time To Heat Up 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!

Jan25

RELEASE: INTRODUCING CHICKEN ENCHILADA SOUP FOR FOODSERVICE

Blount Chicken Enchilada Soup photoBlount’s Chicken Enchilada Soup is a delicious and hearty Latin-style soup carefully crafted with black beans, roasted corn, and white masa diners will love.

Dec19

Food Critic Review: "Warm up winter with new organic soups"

"Exclamations of 'Wow!' and 'How did they do this?' were common during the tasting."

The fresh-tasting, fragrant soups have homemade quality, texture and flavor and contain an impressively large list of ingredients starting with chicken and vegetable stocks, butter, cream, milk, eggs, cane sugar, garlic, the superfood spice turmeric and an actual mirepoix of diced carrot, celery and onion.

 

Dec07

News we LOVE! Winter is coming!

And the Old Farmer's Almanac says it's going to be a doozy!

2017 Old Farmer's Almanac coverThe 2017 edition of The Old Farmer's Almanac says this winter is going to be a doozie.Sure it's cooling down, which means it's time for restaurants and retailers to unveil their comfort food programs for the cold days ahead. Here at Blount Fine Foods, we are certainly preparing.

Nov28

Culinary Corner Video: Beef Chili with Cornbread Topping

With pro football's playoffs just a month or so away, here is an easy recipe that's sure to be a Super Big Hit at any tailgate party

This recipe for beef chili with its own piece of cornbread baked right on top of it is a unique and delicious way to make your contribution is Super and memorable.

Nov17

#TBT – Soup’s Early Days at Blount Fine Foods

By the 1990s, restaurants no longer had the time or the stove space to dedicate to soup making. This created an incredible opportunity for Blount Fine Foods, which was pursued by a pair of young up-and-comers named Todd Blount and Bob Sewall.

Nov08

Tic, tic, tic… Yes, that ticking you hear is the countdown to big time playoff football

Will your store be ready and stocked to power consumers’ tailgate and house parties?

Blount Beef ChiliPro football playoffs and college “bowl” seasons present a wonderful opportunity for retailers to fuel their consumers’ viewing behaviors, all of which kicks off in just weeks. Now is the time to be planning not only your store’s orders of tailgate munchies, but also developing your merchandising strategy and then executing perfectly.
Oct31

It’s Halloween. How does a parent balance all that sugar coming home on a chilly evening?

With a hearty soup rich in protein, of course!

Photo of Halloween Jack-O-LanternIf your ghosts and goblins are heading out to trick-or-treat this evening, changes are very good that they will be sampling their haul while making their rounds, and then return home on the verge of a sugar high. 

We have some ideas to keep those sugar highs grounded.

Oct13

#TBT: Old-School Corporate Communications

Image of 1985 issue of Whitecap News“Corporate culture” is an omnipresent topic on the minds of management around the world today, but has not always been that way.  In fact, while it is so important today that some organizations have titles like Chief People & Culture Officer, or Evangelist in Chief, twenty years ago, managing corporate culture meant little more than checking to see if employees enjoyed their jobs and found the workplace fulfilling.

Oct06

#TBT: The Restless Nature of Our Founder

With Columbus Day this coming Monday, today’s #TBT takes a look at “exploration,” and specifically the restless nature of our founder, Nelson Blount. Read an excerpt from “Sea to Soup: The Evolution of Blount Fine Foods,” that gives a sense for just what an explorer our founder really was.

Sep29

#TBT: The Great New England Hurricane

The end of one industry lead to the birth of another

Narragansett, RI - September 21, 1938
For Rhode Islanders on September 21st, 1938, the hurricane arrived at high tide with no warning.

The hurricane of 1938 dealt a knockout blow to New England businesses already reeling from the Great Depression. For Nelson Blount, seeing the opportunity to purchase a plant at a bargain price as a chance to start a business and create jobs for families, it was the beginning of something special.

Sep16

Seasonal Product Preview: Organic Savory Harvest Bisque

Autumn is upon us!  So too is many people’s favorite time of year from a culinary perspective. In fact, Native American’s celebrated this time of year with bountiful feasts in the days and weeks that follow its arrival.  As such, it is time to take a look at a Blount soup that fully represents all that is wonderful about this time of year: Blount Organic Savory Harvest Bisque.

Sep12

Football Season Has Arrived!

Be sure to have a full lineup of gridiron sides & snacks for your customers' tailgate parties

Blount Beef Chili is a multi-use, must-have for any football party.These aren't just back-to-school days, it's also time to get back into the swing of football! Whether it's pro, college, high school or Pop Warner, where there is football, there should be food. And nothing rounds out a good football party or tailgate like Blount Big Game Chili or Buffalo Mac & Cheese. Be sure to have more and more as the weather cools and the games heat up.

Sep02

Retail Update: @BlountOrganic gaining traction on social media

While still very early, Twitter account hearing from consumers.

While still very much in its infancy, the Blount Organic brand, which we launched to the industry in June, and which is just starting to hit retail shelves in the last month or so, has begun to hear from consumers who are finding interesting ways to share their new crush with friends.  Click below for a few examples from this morning.

Aug30

A welcome note from Frozen & Refrigerated Buyer editor (and old friend) Warren Thayer

Reports that his Bob's Big Give charity pullover getting a workout and protecting him along the way

We recently received a very nice note from respected editor and all-around good guy Warren Thayer that we wanted to share.  Warren was one of the expert presenters at last summer's Blount Culinary Summit.  While attending the event in Newport, he and several others donated to Bob's Big Give, a charity created and run by our own Bob Sewall, executive vice president of sales and marketing.  Click below to see what Warren had to say.

Aug25

Congratulations, Mike Backus, winner of a 2016 Providence Business News “40 Under Forty” award

This is second year in a row that a Blount leader has received this award.

Mike Backus is the General Manager of Blount Fine Foods’ waterfront chowder manufacturing facility in Warren. He has distinguished himself not only professionally, turning our Warren plant into a highly-efficient, state-of-the-art facility providing 75 jobs, but also in the community. For both of these successes, he was recognized by the Providence Business News as one of the top 40 leaders in Southern New England who are making an impact while still under forty years of age.

Aug22

Providence Business News (once again) names Blount to it's 2016 list of "Fastest-growing, innovative companies."

More recognition as one of Southern New England's large businesses

PROVIDENCE – Enterprises ranging from bridge designers to medical technology developers to snow removal services made it onto Providence Business News’ 2016 list of the region’s fastest-growing companies. Twenty local companies in four categories based on 2015 revenue were named Friday as part of PBN’s fifth Fastest-Growing & Innovative Companies recognition program.

Five finalists for the fastest-growing companies were chosen in each of the four revenue categories based on their two-year revenue growth. Final top rankings in each of the four categories – $250,000 to $5 million, $5 million to $25 million, $25 million to $75 million, and $75 million and above – will be unveiled at the awards dinner.

 

Jun02

BLOUNT FINE FOODS GOES ALL-IN WITH FULL LINE OF RETAIL ORGANIC SOUPS NATIONALLY

Expansion Of Recipes, Complete Rebranding Of Packaging & Promotion Rolls Out Nationally In June

“As the popularity of prepared foods has exploded at retail, we have seen the call for organics to be part of the solution grow from a murmur to a rumble to a roar,” said Bob Sewall, Blount’s Executive Vice President of Sales & Marketing.  “For the last two years, our chefs have been working with restaurant chefs to refine our true-to-nature, delicious handcrafted organic recipes; improving our sourcing and collaboration with certified organic farmers; and testing and studying consumer attitudes, tastes and desires as they relate to premium organic soups.”

May03

RELEASE: Blount advances transition of McKinney, Texas plant

Seeking Applicants to Fill 25 New Positions; Exploring Community Partnerships

“Everything we do in McKinney, Texas is key to our plans for becoming the largest, most sought-after fresh soup company in the country,” our president and CEO Todd Blount, says in today's press release about how well things are progressing with the plant we purchased in McKinney, TX back in January.  “The people of McKinney will find Blount is a great place to work, because we will invest in our people and promote a positive, challenging and rewarding work environment; and they will find we are a good citizen in the community, one that not only gives back, but also creates opportunity.”

Follow the link below to read the full press release.

Apr28

ThrowBackThursday (#TBT): Old School Quality Control

Company founder Nelson Blount tasting quahogs right off the line in this 50s-era photo.

Every Thursday, the 'ol interweb goes abuzz with vintage photos that are used to celebrate ThrowBackThursdays, or #TBT as the kids like to call it.  Below is our first foray into this fun trend.  In this photo, pretty clearly taken in the late-40s or early 50s, company founder Nelson Blount tastes a freshly steamed quahog as his employees check, sort and move them down the line.

Apr07

BLOUNT ADDS TO SALES & MARKETING, CUSTOMER SERVICE & HR TEAMS

Welcome Five New Members to Team Blount

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.

Mar08

Newsclip: Prepared Foods' Q&A: Jeff Wirtz, Blount Fine Foods

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.

Feb09

Culinary Corner video: Quick & Easy Seafood Casserole

Here's something that will warm you and your guests in the cold winter months.

Visit the Blount Culinary CornerCorporate Executive Chef Jeff Wirtz shows how to create a delicious seafood casserole with Blount Lobster Bisque that will warm you and your guests in the cold winter months.

Jan28

Newsclip: Talking Shop with Bob Sewall

Bob Sewall, executive vice president of sales and marketing for Blount Fine Foods, tells Grocery Headquarters the more Blount elevates its products, the more success its retail customers enjoy.

Jan21

Blount Announces 2016 Food Show Schedule

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.

Jan05

Blount Fine Foods: 2015 Fun Facts

A last look back on a great year

With 2016 off and running, we thought we would take a quick look back at 2015 and pull out some interesting statistics from an overall great year.

Dec04

Blount Names 2016 Johnson & Wales Culinary Intern

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.

Nov25

Happy Thanksgiving!

While we give thanks, we also give back.

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.

Nov13

Once again, “Winter is coming!”

Will it be another doozie?

Last winter, old Mother Nature tried to play tricks on those of us in the Northeast. What's in store for the winter that is just around the corner?  Click below and find out.

Nov04

BLOUNT INTRODUCES TWO VARIETIES OF FOODSERVICE BROTH BOWLS

Expected To Be Popular For Retail Hot-To-Go As Well

Oct28

SPECIAL DELIVERY FOR OUR COMMUNITY

Blount Gives... Let us count the ways!

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!

Oct05

Newsclip: For state’s Gateway Cities, a long-awaited rebound

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.

Sep17

Kicking off #ExpoEast with a brand new product: Savory Harvest Bisque

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.

Aug05

Blount Celebrates Headquarters Production Facility Expansion

Fall River and Massachusetts officials join company to celebrate "topping-off" of new wing of plant. "Proud day" for area business community.

Jul23

2015 Blount Culinary Summit - Morning Highlights

July 22 & 23, Newport, Rhode Island

You know it is going to be a great day when this is the fist thing you see when you get out of bed.  

Jun17

BENJAMIN QUIGLEY JOINS BLOUNT FINE FOODS AS SALES MANAGER, MIDWEST

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.

May18

Sights & Sounds @NRA2015

Lots of action at booth #1831 this year as Mac & Cheese grabs this year's top sample crown

Sights & Sounds @NRA2015
Things have been busy at NRA this year in Booth 1831.  Here are a few of the sights and sounds from this remarkable industry event.
Apr28

TBT (sort of...): Talking Business in the "Executive Suite"

Todd Blount interviewed on WPRI

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.

Mar25

Newsclip: "Getting Personal: Rhode Trip"

Todd Blount featured in Frozen & Refrigerated Buyer magazine

Outdoor lover Todd Blount on the joys of paying it forward.

Mar06

Have Organics really gone mainstream?

The answer is more elusive than you might think

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.

Feb25

TODAY IS NATIONAL CLAM CHOWDER DAY!

We'd Like To Think We Know A Thing Or Two About Chowder!

Feb11

NEWSCLIP: Creating Sales Opportunities

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.” 

Jan21

Big Game Greatness

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!

Dec11

Great Organic Flavors for the Winter Season

Our Blount Organics Line Is Heating Up Just As Winter Starts To Chill Our Bones

The cold weather is upon us, which means it is time to make sure your soup program is ready to warm your customers' insides.  Here are some organic offerings that are sure to please.

Dec02

WHAT DOES IT MEAN TO GIVE?

Now In It’s 10th Year, Bob’s Big Give Makes A Big Impact In The Community

About a decade ago, Bob Sewall, executive vice president of sales & marketing at Blount Fine Foods, started to feel that those less fortunate neighbors in the communities Blount employees call home could benefit from a little help, especially around the holidays, when many of our most vivid memories are formed. 

So far this holiday season, Bob’s Big Give has donated more than 100 turkey dinners through the Newport Public Schools and Faith & Hope Baptist Church in Providence.

Nov17

GROCERY HEADQUARTERS STORY: Raising The Bar

Reporter Molly Zimnoch talks with Bob Sewall about how soup, salad and Mediterranean bars provide retailers with all the right ingredients for success

Consumers continue to place a premium on health and wellness. With time also at a premium, rather than succumbing to fast-food chains for a quick bite, many are looking to their grocer’s self-serve bars for healthy and convenient meal solutions. Industry observers say the newfound interest in grocers’ self-serve bars has been spurred in part by younger shoppers.

“Everybody wants a good meal out, but it really is Millennials that have set a new standard by demanding not only great food, but also modern choices and high-quality,” says Bob Sewall, executive vice president of sales and marketing for Blount Fine Foods. “Millennials are further redefining what ‘home cooked’ really means, and they view well made, high-quality food, offered hot-to-go at the grocery store as either take-out or a do-it-yourself meal.”

 

Nov06

ThrowBackThursday (#TBT): Old School Quality Control

Company founder Nelson Blount tasting quahogs right off the line in this 50s-era photo.

Every Thursday, the 'ol interweb goes abuzz with vintage photos that are used to celebrate ThrowBackThursdays, or #TBT as the kids like to call it.  Below is our first foray into this fun trend.  In this photo, pretty clearly taken in the late-40s or early 50s, company founder Nelson Blount tastes a freshly steamed quahog as his employees check, sort and move them down the line.

Oct30

PRODUCT NEWS:BLOUNT FINE FOODS EXTENDS 10-OUNCE RETAIL LINE WITH THE ADDITION OF BEEF CHILI

Fall River, Mass (October 30, 2014) – Blount Fine Foods, a leading manufacturer of hand-crafted artisan soups, sauces and side dishes for retail and foodservice, today announced the release of its new Blount brand 10-ounce grab-and-go Beef Chili with Beans.  The SKU, the seventh in the lineup, will be available for retail right away, and is already slotted at several locations throughout New England. 

Oct23

BLOUNT BRAND CONTINUES TO ELEVATE STATURE

Blount Fleet Gets Facelift to Reflect New Branding

 

Just in case you needed more proof that we are becoming increasingly active stewards of the Blount brand, here are photos that show our fleet of trucks with their shiny new graphics.  Our entire fleet is getting this facelift, which will not only promote the Blount brand around the country, but reflects the updated logo and positioning of our retail and foodservice soups and sides.

Oct10

MEDIA ROUNDUP: Blount Organics Grabbing Attention In The News

Launch of organic retail soup line makes splash in trade media

Our new line of Blount Organics retail soups have been a big hit among the leading trade publications, who understand a game-changing product when one comes across their desks.  We through we would share a few of the stories that have already been written.  Click below to see the coverage.

Sep19

@NatProdExpo #ExpoEast: A Food Show Unlike the Others

It takes a great deal of innovation to develop and market food products the old fashioned way.  This is a fact there is no getting around as you walk the tradeshow floors at the Natural Products Expo East, which is taking place in Baltimore this week. 

This show, which boasts more than 12,000 attendees, simultaneously reinforces and shatters the stereotypes often associated with the organic food industry.  Sure, there is a medical marijuana brand raising awareness on the way into the building (without samples, of course).  A few of the booths smell like patchouli oil, and there are the scattered hippies donning dirty hemp Baja pullovers walking the isles in their sandals, but this is the exception, not the rule.

Sep15

Countdown to @NatProdExpo #ExpoEast: Blount Sustainability

Come see us in booth #417

As we continue to count down to this week’s Natural Products Expo East in Baltimore, we thought we would share a few facts about Blount Fine Foods’ commitment to environmental sustainability.

Blount Fine Foods isn’t just a company with an amazing lineup of organic soups and side dishes, we are a company committed to excellence in all areas of our business, including environmental sustainability.

Aug06

BLOUNT FINE FOODS INTRODUCES LINE OF BLOUNT-BRAND ORGANIC SOUPS FOR RETAIL

Single 16-Ounce Cups Will Also Be Available In Bulk 4-Packs In Club Stores

Blount Fine Foods, Corp., a leading manufacturer of artisan soups, sauces and side dishes, today announced the addition of a line of 16-ounce organic soups, which will be sold at retail under the Blount brand.  This launch represents not only a product expansion of the Blount brand, but a channel expansion as well, as Blount-branded soups, while available at club stores nationally, have traditionally only been sold at grocery stores in the Northeast.  In addition to single 16-ounce cups, Blount is also introducing 4-cup bulk packs for club stores.

Jul24

#BlountSummit - Midday Update

The morning session of our very first Blount Culinary Summit has gone very well - engaging, informative, and lively with not only lots of laughter, but a few ah-ha moments as well. Presenters Joan Driggs, editorial director at Progressive Grocer magazine, and Richard Vellante, executive chef & executive vice president at Legal Sea Foods closed the morning with a spirited Q&A.

 

(opposite: Joan Driggs, editorial director at Progressive Grocer magazine, and Richard Vellante, Legal Sea Foods' executive chef and executive vice president, field questions during the morning Q&A)

Jul16

Corporate Executive Chef Jeff Wirtz featured in Prepared Foods Magazine

Corporate Executive Chef Jeff Wirtz was recently the subject of a Q&A with the editors of Prepared Foods magazine.  Click the magazine cover (right) to read the interview.

Jul01

Favorites Recipe: New England Clam Chowder

Corporate Executive Chef Jeff Wirtz shares one of his favorites

Just in time for the Summer Cookout and BBQ season, Blount's top chef shares one of his favorite recipes for New England Clam Chowder.  

May28

Next Stop: Denver. IDDBA 2014!

Booth # 3842 To Be Must Try HQ For Organics & 10-oz Single Serve Soups

Organics are the name of the game at IDDBA this year, and Blount is answering the call.  Whether it's Organic Lentil & Chick Peas at retail, or Organic BBQ Beans at the hot bar, there are great options to answer this important consumer shift.

May06

Next Up, NRA!

The year's major restaurant tradeshow kicks off May 17, in Chicago.

Apr17

Blount Introduces Lasagna Soup for Foodservice

Delicious New Broth-based Soup Balances Nostalgic Flavor With Modern Dietary Trends

“The flavor is unmistakable, and brings me right back to Sundays at my grandmother’s house when I was a child.”

Mar12

Blount Announces New Hires, Promotions

IT, Purchasing, Sales & Marketing Get Reinforcements

Blount announced four key personnel moves, including two strategic hires (Ed Moran, director of information technology, Kendra Galary, purchasing associate) and two well-deserved promotions (Rachael Girard to marketing specialist, Matt Yusen to retail sales specialist).

Mar02

Foodservice Most Wanted

Meet our most popular foodservice soups

Foodservice Most Wanted

At Blount, we make hundreds of different soup recipes, each one handmade and delicious. Here are a few of our most popular products.

Mar01

Do New Year’s Resolutions Really Have To Wither By The End Of January?

A few thoughts from Blount's Corporate Dietitian

The #1 New Year’s resolution for 2014 was to lose weight., which is probably no surprise.  The sad reality is that many if not most New Year’s resolutions were abandoned by February 1.

Apr19

Chowder On The Deck

Like it came from the docks.

While people are getting their beach bodies back into shape and dusting off their boat shoes retailers are changing it up as well. Without a doubt eyes will be shifting toward the seafood, meat and prepared foods departments of grocery stores everywhere. After all, it’s grilling season.

Whether you are grilling burgers or boiling lobster out on the deck, there should always be a dish to accompany the main course (if not precede it).

Mar29

Hugged a tree (or a lobster) lately?

A quick look at Blount's efforts in sustainability, supply chain management and conservation.

As we run up to this year's Earth Day, 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.

Mar20

2017 Natural Products Expo West

ew17 logo

Blount just completed exhibiting at the 2017 Natural Products Expo West. With over 80,000 attendees Blount was poised to showcase some of its favorite organic soups.

“This exhibit really connects with todays buyer. Our transparency in labeling really resonated with this shows attendees. With Blount favorites including Organic Ancient Grain Minestrone and Organic Coconut Lentil Soup, our products were a surefire hit”, said Bob Sewall, EVP of Sales & Marketing. 

Mar09

When Predictions Come True: What Bell Flavors’ Chris Warsow forecast at 2015 Blount Culinary Summit is “Hot” now.

Nation’s Restaurant News: “Filipino cuisine finally hits the mainstream”

NRN_logoOn July 23, 2015, Chris Warsow, executive chef at Bell Flavors, stepped onto the stage to address more than 100 chefs, buyers, and managers attending the Blount Culinary Summit in picturesque Newport, R.I., and told them “Americans are clamoring for Filipino and Malaysian flavors.”

The current issue of Nation’s Restaurant News, says that prediction has become a reality, as “Filipino cuisine finally hits the mainstream”

Feb28

MEDIA COVERAGE: Retail Trends For Today’s Delis

Creative foodservice offerings, healthful fare and natural selections help supermarkets compete

In her cover story on industry trends for Deli Business magazine, Lisa White talks with Blount's own Bob Sewall who shares insights on flavor trends and the evolving buying habits of Millennials, who are fast becoming the dominant market segment for all retail.

Feb07

Let hearty soup warm you after today's victory parade

It is a raw day to cheer on Brady, Belichick and Company. How will you warm back up?

Blount New England Clam Chowder is available in restaurants and retailers across New England, and the country. Is it on your shelves?

Downtown Boston will be the hottest place to be today. And many of the stories that come out today will be heartwarming, to say the least. But it's also a cold, raw winter day in New England. We just thought it would be a good time to suggest a comfort food or two to warm fans back up as they come in from the cold.

Jan27

Blount Culinary Summit -- what's it all about?

Save the Date for July 26 & 27 in Newport, RI

Jan17

January Is National Soup Month!

Come celebrate with us.

Dec13

Introducing Savor Simplicity, our e-magazine “for fans of eating well.”

“No doubt about it. Today’s health-conscious consumer is big on foods made from ingredients that come from nature, not a lab.” With that opening line of Volume 1, Issue 1, this new effort, written for retail buyers, marketers and in-store managers is off and running.

Dec01

#TBT – 2004 Move Into A New Headquarters, A New Home City

Today's #TBT is a not-so-long-ago look at our current headquarters, as it looked in 2004 when it opened. It has more than tripled in size since then.

Nov24

Happy Thanksgiving!

While we give thanks, we also give back.

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.  With a year under its belt as a 501(c)(3) charitable organization, Bob and a few of his elves were out and about this week dropping off turkey dinners to benefit families in Massachusetts and Rhode Island.

Nov10

ThrowBackThursday (#TBT): Old School Quality Control

Company founder Nelson Blount tasting quahogs right off the line in this 50s-era photo.

Every Thursday, the 'ol interweb goes abuzz with vintage photos that are used to celebrate ThrowBackThursdays, or #TBT as the kids like to call it.  Take a look at the early days of quality control in this week's installment.

Nov02

Blount Culinary Corner: Spicy Mac & Cheese w/ Bacon

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.

Oct27

#TBT – As sales expand, so goes facilities growth

A look at plant expansion over the years

Trucks backed up to Warren plant in late 1940s.Today we take a look back at how our facilities have grown since our founding in 1946. Over the last 70 years, expansion has been a nearly constant for Blount Fine Foods, as we get ever-larger to ensure we bring ever-better products to our customers. Next time, we will take a look at the evolution of production over the years.

Oct07

Three Soups to Honor Italy’s Most Famous Explorer

How do you spell fa-zool?

More than 500 years ago, an Italian sea captain, under the flag of Spain, set off from Europe in search of a New World. That captain didn’t find a “new world,” per se – when he arrived, he found people who had been living here for millennia.
This weekend we celebrate Columbus with a three-day weekend. Our version of this celebration is to suggest three wonderful Italian soup recipes that are always favorites with customers and diners.

Sep30

New Blount Organic Foodservice Sides Perfect For Hot-To-Go Deli Offering

We have introduced a new line of organic side dishes for foodservice that are sure to create new opportunities for deli managers’ hot-to-go operations. Read the full press release.

Sep26

Bob's Big Give: The time is now!

If you happened to notice the calendar last week, you know that Autumn has arrived. And if you’ve been in a big-box store any time since Labor Day, you’ve heard holiday music and seen the holiday lights and lawn inflatables being merchandised. While it is probably too soon for most of us to get into the holiday mood, it is time to start thinking about what "giving" should really mean this holiday season, and if our charity is to have timely impact, contributing starts now.

Sep15

Throw-Back Thursday (#TBT): Blount in the Late 40s

clam_processing_in_late_40s
Take a peek at clam processing in the late 1940s.

When your family business goes back five generations, it amasses plenty of history, which we are honored and proud to share. Today we’re going to take a peek at clam processing in the late 1940s.  

Sep07

Did You Know? The Rich History of Blount Fine Foods

Sea To Soup is a great read, and just a click away.

From Sea To SoupThe Blount family's roots in the food business date back to the 1880s.  Blount President Todd Blount recently spearheaded an effort to chronicle his company's history and evolution, dating back to 1946, when his grandfather, Nelson Blount founded what is today Blount Fine Foods.  "From Sea To Soup: The Evolution of Blount Fine Foods" was the result, and it captures the company's history from many facets: entrepreneurial vision, risk-taking, culinary insight, business management, growth and strategy among others.  It is a great read that also shares photos from the company and family archives.  Better yet, it is available to read online.

Sep01

Happy September!

Beautiful days lay ahead, don't they?

Happy SeptemberWe just had to share this photo of classic New England foliage taken by Liz West, who goes by Muffet on Flikr.

 

Aug26

News we LOVE! Winter is coming!

And the Old Farmer's Almanac says it's going to be a doozy!

2017 Old Farmer's Almanac coverThe 2017 edition of The Old Farmer's Almanac says this winter is going to be a doozie.Despite these gorgeous August days, it's time for restaurants and retailers to start thinking about ramping up your their programs for the cold days ahead. Here at Blount Fine Foods, we are certainly preparing.

Aug24

Tradeshow Preview: ExpoEast Is Just A Month Away

Come see us in Booth #426

Natural Products Expo East will be held September 21-24 at the Baltimore Convention Center. Organizers are expecting this year’s event to be host to more than 1,300 exhibiting brands and 25,000 attendees, both records.

Jun16

Have Organics Really Gone Mainstream?

The answer is more elusive than you might think.

In November of 2014, 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.

May31

National Association of Professional Women Inducts Veronica “Ronnie” King, Sr. Director of Human Resources at Blount Fine Foods, Into its VIP Woman of the Year Circle

Veronica “Ronnie” King selected for her outstanding leadership and commitment within her profession

“I’m pleased to welcome Veronica into this exceptional group of professional women,” said NAPW President Star Jones. “Her knowledge and experience in her industry are valuable assets to her company and community.”

Apr29

Flshback: "Getting Personal: Rhode Trip"

Todd Blount featured in Frozen & Refrigerated Buyer magazine


With the weather finally warming up in our part of the country, and people once again being freed up to get out and enjoy nature, we thought it was a nice time to revisit this story about how Blount President (and outdoor lover) Todd Blount experiences the joys of paying it forward.

 

Apr19

Newsclip: Empty bowls, empty wallets: McKinney fundraiser nets $30K for Community Lifeline Center

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.

 

Mar03

PUBLIC/PRIVATE PARTNERSHIP SAVES 22-ACRE SWANSEA PROPERTY AT THE 11TH HOUR

The story of how Todd Blount and Blount Fine Foods answered the call to help protect conservation land

WildlandsTrustLogoOver 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.

Feb18

Save The Date: February 25 is National Clam Chowder Day

How will you celebrate?

Save the Date!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?”  

Feb04

Big Game Greatness - 50th Anniversary Edition

With Super Bowl Sunday Looming, It's Time To Bring Out The Chili

Blount beef chili600pxSq

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!

Jan26

Culinary Corner Video: Beef Chili with Cornbread Topping

With the Big Game less than two weeks away, here is an easy recipe that's sure to be a Super Big Hit at any tailgate party

This recipe for beef chili with its own piece of cornbread baked right on top of it is a unique and delicious way to make your contribution is Super and memorable.

Jan14

Blount Culinary Corner: Spicy Mac & Cheese w/ Bacon

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.

Dec17

TBT: A "Lost" Product Review - Blount Clam Chowder

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.

 

Dec03

Only 65 Days To The BIG GAME!

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.

Nov19

Newsclip: Let ‘Free From’ Reign - Grocery Headquarters

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.

Nov11

Newsclip: Food & Beverage Executive special report on Soup

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.

Oct30

The Seasons Have Changed. Time For Some Comfort (video)

Chef Jeff Shows How To Make A Simple Chicken Tortilla Casserole

The days are longer, the temperatures lower, and the wardrobe covers more of us than it did just a few weeks ago.  To borrow a phrase, Winter Is Coming! To celebrate (or comfort you), Blount's Chef Jeff shows you how to make a quick, easy and delicious dish that is sure to take the chill out of your day.

Oct22

What's going on in Research & Development Today?

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.

Sep24

Newsclip: Deli Market News covers launch of Savory Harvest Bisque

"Blount Debuts Organic Savory Harvest Bisque Soup"

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.

Sep09

#ExpoEast Preview - Blount Organics retail soups

Here's some of what you can try at booth #408

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.

Jul27

R.I. To Benefit From This Talent

Blount's William Bigelow named to Providence Business News' 40 Under Forty for 2015

A decade ago, Providence Business News began the 40 Under Forty program, one that identifies and celebrates the young talent that will drive the region forward in the coming years. And what talent!

This year, Blount's own William Bigelow has been named to the list. We are all so proud of William.

Jul08

RELEASE: Blount Launches "Clean & Simple" Label Initiative

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.

Jun02

Psst… Have you noticed? Have you let anyone know?

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.

May06

PROFILE: Building for 
the long term

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.

Apr15

NEWSCLIP: Blount creates a legacy with strategy, stewardship

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.

Mar11

Providence Business News chooses Manufacturing Award winners, Blount tops for leadership

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.

Mar03

COUNTDOWN TO #EXPOWEST - 3 MORE DAYS!

Participate in our Twitter poll of your favorite #BlountOrganics flavors

Who knows, maybe we'll even reward a few of the voters...

Feb25

Hugged a tree (or a lobster) lately?

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.

Jan29

BLOUNT ANNOUNCES SPRING 2015 TRADESHOW PLANS

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.  

Jan13

TUSCAN-STYLE VEGETABLE & BEAN AND CARROT & BROCCOLI SOUPS JOIN BLOUNT ORGANICS LINEUP

We have added two new soups to our line of Blount Organics soups: Tuscan-style Vegetable & Bean soup; and Carrot & Broccoli soup.  Both flavors, which are available in bulk for retail hot bars, have Blount pushing past “traditional” recipes with its organics product line, which launched a year ago and has done well securing distribution around the country.

 

Dec08

GROCERY HEADQUARTERS STORY: Spotlight On... Blount Fine Foods

Blount Fine Foods is further establishing themselves as market experts, offering full fresh soup product range and service that covers everything, from soup to nuts.

In October, Elizabeth Louise Hatt of Grocery Headquarters magazine paid a visit to our Fall River, Mass., headquarters to see the operation and meet the management team.  This is her article, which appeared in the November issue of Grocery Headquarters in their monthly "Spotlight On" series.

Nov20

Blount Organics Recognized (again!) Among The Best

Progressive Grocer's "Products Showcase" is latest to call Blount Organics out for excellence.

Progressive Grocer's Fall 2014 "Products Showcase" issue arrived this week, and in it the editors chose 16 organic and natural products that stood above all the rest.  Noting that "natural and organic products continue to grow, catering to a broad consumer group interested in health and wellness," our new line of gourmet organic retail soups was prominently featured in the showcase.

Nov10

Holiday Recipe: Tomato Spice Cake

This Blount family recipe has been passed down through the generations, and improved as it goes. It is certain to be a hit for your family this holiday season.

This simple dessert take about an hour to make and serves eight.

Nov04

SpotlightOn: Trevon Hector, Team Blount

Meet one of Blount's key contributors

Trevon Hector, Blount Fine FoodsTrevon Hector, Blount Fine FoodsThe first of our monthly series that will highlight a member of Team Blount, who amongst other attributes is recognized as a key member of the team. These are folks who are always striving to improve, learn and contribute to making a strong team even stronger.


This month, we shine the spotlight on Trevon Hector, Prep Expeditor, 1st shift.

Oct28

RELEASE: Blount Announces Sales & Marketing Promotions

Members of Culinary Team Also Adding Sales & Marketing Responsibilities

Fall River, Mass (October 28, 2014) – Blount Fine Foods, a leading manufacturer of hand-crafted artisan soups, sauces and side dishes for retail and foodservice, today announced three promotions as part of a realignment of its sales & marketing division.  Promoted were John Canale, Steve Blount, Jr., and Matt Yusen.  The company also announced that two members of the culinary team would begin to work more formally with the sales team.

 

Oct20

NEWSCLIP: Soup is Hot

Improve sales by offering variety, organic, and marketing the joys of a food that’s growing in popularity

 

By Anthony Stoeckert

From DELI BUSINESS magazine (August/September 2014) – Gone are the days when soups were nothing more than an appetizer, a cheap meal or what you made because someone was sick. Modern soups are not only about convenience, but also flavor and variety.

Sep30

GROCERY HEADQUARTERS PROFILE: Talking Shop with… Bob Sewall

Bob Sewall, executive vice president of sales and marketing at Blount Fine Foods, says restaurant-quality soups are driving in-store sales

Tell us about the refrigerated soup category. What is driving sales?

Bob Sewall: The refrigerated soup category continues to be among the fastest-growing categories in the retail channel. We are not just winning over consumers who are considering their soup choices. We are attracting consumers looking for the kind of taste, quality and wholesomeness they would find in a good restaurant. A good soup is a good meal, which consumers are coming to understand. Refrigerated soup, in a package that lets you see the ingredients, communicates that quality very well.

Sep17

Blount Named "Processor to Watch;" Featured on Cover of Refrigerated & Frozen Foods Magazine

This is our second R&FF cover story in three years!

In 2011, Blount Fine Foods received Refrigerated & Frozen Foods’  Refrigerated Foods Processor of the Year award. At the time, the Fall River, Mass., producer of gourmet soups, sauces, sides and entrées for retail and foodservice just completed a major plant expansion that nearly doubled its capacity.

Today, Blount Fine Foods is putting the finishing touches on another capital expenditure that will give the company more than 40% more production space. The expansion includes a larger chilling stage, two additional spiral chillers, a high-efficiency refrigeration compressor, more high-pressure steam and upgraded power handling.

Click here to read the profile on the R&FF website.

Sep11

WINTER IS COMING!

Is Your Menu Ready for Hearty Diners?

The recent arrival of Labor Day has triggered perhaps the starkest of seasonal transitions for Americans.  Not only is summer unofficially over and kids are back to school, but the days are now noticeably shorter and (for most of us) cooler as well.  Any fan of the HBO hit series Game of Thrones knows that “Winter Is Coming!”

As the hearty season approaches, it is time to start thinking about what that means to your customers and how your restaurant can capitalize on it.  To benefit from some of the insights tracked throughout the year, it helps to look at both overall and seasonal trends that influence menu choices among consumers.  The hope is these points help you address the dining public’s evolving tastes and preferences in the marketplace.

Jul24

#BlountSummit - Final Update

After a break for lunch, it was time for Craig Levitt of Grocery HeadquartersChris Warsow, corporate executive chef at Bell Flavors, and Peter Romeo of Restaurant Business to take the wheel to drive the discussion.

Jul24

Blount Culinary Summit Preview

First-ever Blount Culinary Summit Kicks off in Newport, RI on a Perfect Day

The view from Blount Culinary Summit #BlountSummit

 

(The view outside the 2014 Blount Culinary Summit)

Attendees are making their way from breakfast to the conference center for a day of lively discussion and insight-sharing, at Blount Fine Foods' first meeting of customers and key partners. 

Jul07

NewsClip: Blount EVP Bob Sewall Featured In Deli Business Magazine

Featured in "Five Ways To Sell More Deli Salads & Sides"

Our very own Bob Sewall is a prominent source to Deli Business contributing editor Carol Bareuther's merchandising review story "Five Ways to Sell More Deli Salads & Sides: Boost your bottom line while increasing customer satisfaction."

 

Jun16

Blount Fine Foods Introduces Organic Vegetable Chili

Gluten-Free Blend Of Hearty Black Beans, Onions and Red Bell Peppers Simmered in Rich Vegetable Stock

 

May18

Blount "Organics" are the name of the game at NRA 2014

Booth #1631 is busy this weekend with enthusiastic samplers

Apr28

Blount Wins Manufacturing Excellence Award from Providence Business News

PBN Says "Blount builds a history of making the right moves"

Blount Fine Foods is one of the region’s most recognized family businesses. It has been processing food since 1946, starting with frozen shellfish. The Blount name signifies strength in manufacturing traditions, but its explosive growth also proves that there’s a forward-thinking strategy at play.

The successes in Blount’s recent past and the firm’s optimistic corporate outlook have earned it many recent awards and accolades from sources including the Family Business Association, Ernst & Young, Boston Business Journal and Providence Business News. The company has operations in Warren and Fall River.

 

Mar05

Retail's Most Wanted

Meet a few of our most popular retail soups.

Retail's Most Wanted

Here at Blount Fine Foods, we make and market delicious soup that sells, including those of successful restaurant brands including Panera Bread and Legal Sea Foods to name a few. We've also introduced our own brand at retail. Here are a few of the more successful retail products.

Mar01

Meet Blount's Leadership Team

Meet Blount's Leadership Team

Blount Fine Foods is a true entrepreneurial enterprise, fueled by a youthful, but serious culture of innovation and collaboration. Here are a few of the leaders that make Blount great.