Blount Fine Foods

Jul14

It's National Mac & Cheese Day!

Here are a few cheesy options to help you celebrate.

YellowmacHappy National Mac & Cheese Day! There are a few American classics out there that are guaranteed to get stomachs talking or to serve as your comfort food for the night but we would like to focus on one in particular. Mac & Cheese is not so dissimilar from the iconic peanut butter & jelly sandwich for popularity; it is easy to make, will make any face smile and with rich, creamy flavors is sure to leave customers fully satiated.

Jul03

On The Road: Summer Fancy Food Show

sfa showDay 3 just closed out for the Summer Fancy Food Show, the largest specialty food show in North America that was held in New York City.  With upwards of 2,500 exhibitors from over 55 countries we were following our noses on this one to find only the freshest booths which lead us to the Blount Fine Foods Team. They had been lighting it up for the past 3 days!

Jun26

Recipe For Success

Receiving AwardBlount Fine Foods accepts award for one of the Best Places to work in Rhode Island in 2018.Featured in Providence Business News, Blount staff share a few reasons why this team strives to raise bar and achieve an efficient and comfortable workplace.

Jun13

Blount shows off new side and soups at IDDBA '18

Dig into this instore Magazine article for the savory details

Screen Shot 2018 06 13 at 4.15.38 PMBlount Fine Foods drew a nice crowd around the recent release of our Asiago Mac & Cheese with fire roasted tomatoes along with two new soups! This article from instore Magazine has the scoop.

May31

Slimming down with soup

Just another step closer to getting that beach bod back

CNNIf you are looking for a diet that maintains a healthy lifestyle and yet has the rich flavor of some comfort foods you should try souping. This recent article published by CNN and written by Lisa Drayer highlights how you can make the most of your diet by consuming soup.

May17

Our Continuous Clean Label Movement

Blount Organics logo 2016Mother nature has always been our largest supplier. Supplier of what you ask?...All of our ingredients! Until the market term appeared there wasn't really a need to call it anything as it was just business as usual with all the same healthy, natural ingredients. This long-standing philosophy has put us at the forefront of today's clean label movement. Definitions vary but to us clean label is just common sense with every ingredient being thoroughly examined before it is considered for our products.

May01

Chicken Artichoke Florentine Dip Recipe

Kick off the month of May the right way!

Check out this delicious recipe, perfect for a warm happy hour out on the deck as we inch closer to summer. Watch Chef Thomas cook up a dish your guests are sure to love and take notes because it will be a hit they keep coming back for!

Apr20

Mix It Up With Lobster Bisque Benedict

While brunch is perhaps one of the more peculiar meals of the day it also has the potential to be the most memorable. With a spread of foods that provide the substance of a hardy breakfast and a decadent dinner you are sure to find something special for your taste buds. One dish that seems to catch everyone’s attention is the eggs benedict, a staple of any classy brunch.

Apr05

Culinary Corner video: Quick & Easy Seafood Casserole

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 during these cool spring months.

Mar27

Panera’s Retail Business Hits $100M milestone

Panera at homePanera Bread's reatail soups had a phenomenal year in 2017 with sales growing by 27 percent. With their focus on the consumer's eating habits as they visit the cafe, Panera has been able to embrace itself as a food brand rather than just a restaurant. Check out this article written by Danny Klein from QSR magazine.

Mar15

Soup Night at the Glocester Senior Center

Blount is serving up soup to support our veterans on March 16

We will be raising funds to bring the Vietnam Memorial Moving Wall to Ponaganset High School in November. Come and enjoy a hot, delicious meal on this chilly night and show your support for those who have served.

Mar06

For the Gen Xers at the Table

We know that when customers of generation X step up to the plate they are looking to spend their money wisely on quality food. Making up about 20% of the population and restaurant dollars this population of customers is just as much a key to your business’s success as the others. Provide them with the premium quality that they crave and you will have another repeat customer base in no time.

Feb23

Keeping it Simple and Clean: Blount and the Free-Form Foods Trend

Screen Shot 2017 08 15 at 8.53.43 AMThe free-form food trend is the movement that calls for food manufacturers to craft products with zero GMOs, natural preservatives, artificial flavoring and coloring. More and more consumers are searching for healthier and more wholesome foods and Blount has a long proven record of crafting premium sides and soups that check every box customers may have. 

Feb13

Frozen and Refrigerated Feature Bob Sewall

Bob offers advice on how to elevate the dining experience and differentiate offerings

FR Buyer LogoCheck out the January and February issue of Frozen & Refrigerated Buyer to see what advice Bob Sewall has to give on expanding perimeter profits. 

Jan31

That's a wrap on National Soup Month

Let's look back at how far soup has come

Clam processing in 1949 Russell MagillNational Soup Month was hopefully full of warm and rich dishes that you were able to enjoy. Blount Fine Foods likes to reflect on where soup used to be not so long ago when the recipes were simpler. 

Jan29

Look for a healthier label when starting your week

Screen Shot 2017 08 15 at 8.53.43 AMDefinitions vary but to us “clean label” is just common sense with every ingredient being thoroughly examined before it is considered for our products. Until the market term appeared there wasn't really a need to call it anything as it was just business as usual with all the same healthy, natural ingredients. This long-standing philosophy has put us at the forefront of today's clean label movement. 

Jan27

Bowl to Spoon

How and when the method of consuming soup changed

Before you used a spoon to enjoy the soup we serve today, people would si their soup straight from the bowl. When and why did this habit change? Read on and find out!

Jan25

Bob's Big Give remains poised to help those in need

Reflecting on a charitable year

BBG LogoCreated by Bob Sewall more than a decade ago, Bob’s Big Give is today a 501 (c) (3) charity that works with social service agencies and churches to identify families who could use a little extra help, largely during the holidays, but throughout the year as well.

Jan21

Soup on Screen: Ratatouille

RatatouilleThis cute and funny Pixar movie tells that tale of an aspiring rat living in Paris who struggles to pursue his love for the culinary arts. He finally finds his big break when sneakily crafting up a gourmet soup in this scene. Watch on to find a few laughs or perhaps even put you in the mood for a rich pot of soup this Sunday.

Jan19

Soup can be your next ingredient!

Soup in your cake? Yes indeed, don't let the recipe fool you though this combination makes for one solid serving. This Blount family recipe has been passed down through the generations, and improved as it goes. 

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

Jan17

What is an Odyssey without soup?

The Greek Spartans consume ‘black soup’ also mentioned as the ‘soup of the heroes’ in the Iliad written by Homer. Apparently this soup was quite the snack for your typical Greek odyssey. There is no recorded recipe or way to boil up this particular dish but historians have a few guesses...

Jan15

Origins of the Soup Kitchen

When did this form of charity begin?

soupkitchenWhile societies have been using various methods to share food with the hungry for millennia, soup kitchens are certainly one of the more recognizable methods of doing so. 

Jan13

Where Did the Word "Soup" Originate?

sop breadThe word soup comes from French soupe (soup or broth), which stems from the Latin “suppa” or bread soaked in broth.

Jan10

Where the Chowder Came From

Blount New England clam chowderClam chowder is an extremely popular dish with some classic roots based right here in New England. But what gave birth to such a dish and who brought it to be?

Jan05

Mix Up Your Soups and Sides

Blount is constantly coming up with new ways to help its customers keep things fresh and turning over one week to the next. Read on and you’ll find some delectable soup and side suggestions brought to you by the most recent edition of Savor Simplicity.

Jan03

18th Century Portable Soup

Detail Lewis Clark at Three Forks18th Century portable soup also known as “pocket soup” was certainly a one of a kind recipe.

Jan01

Happy New Year!

Here at Blount we hope everyone celebrated the entry into the New Year with joyful company and in a responsible manner. Starting this morning plenty of you will be drafting up a few New Year’s resolutions if you haven’t already. We think we should share a few of the most popular resolutions for 2018.

 

Dec07

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.

Nov30

Soup Is Heating Up!

Bob Sewall Featured in Frozen & Refrigerated Buyer Magazine

FR Buyer LogoFrozen & Refrigerated Buyer Magazine notes the fresh soup sales jump sales jump from cleaner labels, improved packaging design and exciting new flavors. Blount Fine Foods’ new line of Asian Noodle Bowls is featured as a prime example of this movement and Bob Sewall, Executive VP of Sales and Marketing, is featured to give us the inside scoop.

Nov23

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 two years 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.

Nov14

Unboxing Time: Blount Bowls and the Ramen Rater

Hans Lienesch reviews Blount's Rice & Noodle Bowls

Screen Shot 2017 11 14 at 9.00.45 AMHans Lienesch, The Ramen Rater, opens up a box of Blount's new Noodle & Rice Bowls. From the day the box arrives at his doorstep to the final product hot and ready to eat on his table, Hans breaks down his experience with these easy options. Click to watch what the Ramen Rater has to say!

Nov07

Mix It Up with Turkey Chili Stuffed Sweet Potatoes

Culinary Corner logoThanksgiving is only a few weeks away and here at Blount Fine Foods we can already hear our stomachs rumbling with anticipation. As this anticipation builds we thought it prudent to share a satisfying recipe that can hold you over until the big feast. Our Culinary Team has been busy creating many savory recipes that are perfect for these crisp fall days. Take a look at our Loaded Baked Sweet Potato with Turkey Chili!

Oct26

#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.

Oct17

Reason for the Season: Savory Harvest Bisque

BlountOrganics Savory Harvest Bisque575pxWhat is the point of all this talk of cooler weather, bright colors and the approaching festivities? Only to note that 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.

Oct10

Soups that crossed the Sea

Shipss

Yesterday we took time to recognize the meeting of two exceptional worlds and today we continue to celebrate the beginnings of the society we now live in. Christopher Columbus may not have discovered a “new” world when he arrived here in 1492, but he did discover something wonderful: our world! So this three-day weekend we celebrated this discovery with three delicious recipes. 

Sep26

Worldly Flavor To Savor

Screen Shot 2017 08 10 at 8.37.57 AMWhether driven by choice or duress, people around the globe are migrating and bringing their native cuisines with them. The trend for authentic foods from distant lands is still going strong in 2017.  Keeping your menu up to date with the newest and hottest culinary trends of the day can be difficult to accomplish if you don’t know where to look. However, there is a simple solution to this challenge; look to Blount Fine Foods and discover the latest trends from around the globe.

Sep19

Hurricane Season Is Still Hitting Hard

How to prepare and what you'll need to know

HurricaneHurricane season is still going strong with a tropical storm off the East Coast and Hurricane Maria is starting to grow even larger. Blount wants to help make sure everyone understands how being prepared for storms like these can make all the difference. From the proper amounts of food and water to stock up on and the appropriate responses to worsening conditions we hope that you can remember these pointers during your next encounter with weather of this magnitude.

Sep14

Back To School

Blount has all a student could want

SchoolBusThe fall semester is underway and with it we catch the first glimpses of the true size of a busy student's appetite. We have a younger, health-conscious generation of consumers building up quite an appetite from the fast pace of today’s world. Blount has your back with premium quality soups, sides and entrees that will supply the masses of students with a savory foundation of flavor.

Sep07

#TBT: This Day in History

The Story Behind A National Nickname

Uncle SamThis day in History on Sept 7th, 1813 the United States gained its nickname “Uncle Sam”.  What we here at Blount Fine Foods find interesting is that the supposed origin of this nickname came from a meat supplier for the U.S. Army at the time named Sam Wilson. It is a story that rings a few bells here.

Aug31

Don't Forget The Little Things This Labor Day

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That three-day weekend is just around the corner and yet you've been busier than ever. Back to school shopping has become a priority and navigating through all the other holiday sales can seem like hard work. Just don't forget to relax once the weekend hits you deserve it! Here at Blount we just have a few ideas on how you can make the most of your holiday with just a few little things.

Aug22

Staying Green Year-Round

recyclingEven as the end of summer season draws near, Blount Fine Foods is staying green as always by following its promise to maintain high environmental sustainability standards. Blount makes sure that environmental sustainability comes first when providing premium soups, sides, and entrees that in turn can sustain those large crowds of customers you have coming through your doors.

Aug10

Boost your menu with culinary artistry from around the world

Screen Shot 2017 08 10 at 8.37.57 AMKeeping your menu up to date with the newest and hottest culinary trends of the day can be difficult to accomplish if you don’t know where to look. However, there is a simple solution to this challenge; look to Blount Fine Foods and discover the latest trends from around the globe. Whether driven by choice or duress, people around the globe are migrating and bringing their native cuisines with them. The trend for authentic foods from distant lands is going strong in 2017.

Aug03

A Family's Story of Entrepreneurial Spirit and Drive

SEA TO SOUP IS A GREAT READ, AND JUST A CLICK AWAY.

Blount WarrenRI plant late40sThe Blount family's roots in the food business date back to the 1880s and their story is a testament to the entrepreneurial drive that created such an impressive American economy. 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.  

Jul28

Blount Culinary Summit: Day 2

2017 Culinary Summit logoDay 2 is coming to a close at the Blount Culinary Summit and it has been a truly insightful array of presentations with multiple impressive speakers. Todd Blount, the President of Blount Fine Foods started off the day by introducing himself with Bob Sewall, the EVP of Sales & Marketing, following soon after to welcome all attendees to this main event. 

Jul19

National Hot Dog Day

It is National Hot Dog Day and you better believe here at Blount Fine Foods everyone is celebrating!! We do have just one recommendation given the summer season....have some clam chowder hot and ready on the side.

Jul13

Check out Blount's 2nd Edition of Savor Simplicity

savor simplicity 01If you were one of the many who attended NRA 2017 or the IDDBA trade shows this summer then you have certainly seen or read through Blount’s new edition of Savor Simplicity. This magazine is one of Blount Fine Foods hidden gems with its novel and creative recipes and a few inside scoops on what Blount is doing here at home.

Jun29

Online Grocery Sales and the Blount Advantage

digital shopperA recent study conducted by Nielsen and the Food Marketing Institute revealed findings that illustrate a changing food marketplace and how the modern consumer gets their food. They revealed that within the next ten years online food shopping will reach maturation in the U.S. faster than any other industry that has gone online before it.

Jun20

Health & Well-Being Fair at Blount

Health FairOn Friday, June 16th Blount Fine Foods held the Health & Wellbeing Fair open to all employees who wished to participate. Held at the Fall River headquarters this fair offered a multitude of events aimed at monitoring and improving one’s health. 

Jun05

BLOUNT FINE FOODS MEETS GROWING CONSUMER DEMAND WITH NEW LINE OF PREMIUM NOODLE & RICE BOWLS

Blount chicken Ramen noodle bowl 12ozBlount Fine Foods, a leading manufacturer of premium, handcrafted soups, entrées, sauces and side dishes for retail and foodservice, and the market leader in fresh retail soups, today announced the national launch of a line of Blount-brand Noodle & Rice Bowls for retail and foodservice. Timed to the start of the Fall soup season, the company will begin accepting orders over the summer, with product shipping in August.

May20

Blount Culinary Team Places In CheFusion Competition

Bells Team

The Blount Fine Foods Culinary Team took to the podium this Friday after competing in CheFusion at Bell Flavor’s Annual Flavorology event. Chefs Jeff Wirtz (Left), Benjamin Murray (center) and Thomas Gervasi (Right) created some delectable dishes, earning themselves the bronze. Look on to see the various inventive flavors that take gourmet foods to a new and exciting level.

May17

Growth & Expansion In Our Kitchens Leads To Promotions, New Hire On Culinary Team

Blount continues to grow, and as we do, we continue to solidify our position as the leader in fresh soups and other dishes. Our growth is because of our people, who strive every day to maintain and advance our commitment to culinary and product quality. As we grow, so too do our people. This growth allows us to fill positions from within, while also backfilling by bringing bright new talent into the company, which is exactly what we have been up to on our Culinary Team.

Apr27

RELEASE: BLOUNT INTRODUCES HATCH CHILE MAC & CHEESE FOR FOODSERVICE

Photo of Blount Chile Mac and CheeseToday we are pleased to announce the addition of Hatch Chile Mac & Chees to our side dish lineup. Click below to see the press release, which has all of the specifics.

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.

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 coverSure 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.

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.

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.
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

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.

Jul10

A Healthy Start with Soup

Maintain your New Years Resolution with these healthy options

Blount Organics logo 2016These quality organic soups provide the nutrition value and convenience that health conscious buyers are lookibg for. On the retail side, Blount offers USDA organic certification and easy heat-and-serve preparation. On the foodservice side, our frozen and refrigerated foods are ready to heat as well – cutting prep time down dramatically, while putting enticing recipes on the menu that taste fresh from the kitchen. 

Jun28

A healthier option

Blount's ramen noodles can be a healthy addition to your diet

Blount chicken Ramen noodle bowl 12oz copyConsumers are beginning to gravitate toward ramen based meals. Blount Fine Foods has a quick and easy product that fits into a healthy dietary bracket and ready for consumers to sweep of the shelves.

Jun21

Making Soup with Sources You Can Trust

Where our ingredients come from and why it matters

What is behind your soup? It follows the same theme that many questions do regarding many different types of food and every time it is the right question to ask. At Blount Fine Foods we are steadfast in our belief that the quality of ingredients as well as the source they come from is paramount in order to deliver a trustworthy, premium meal. Sources like Sterman Masser Potato Farms and North Country Smokehouse champion wholesome processes when cultivating produce and livestock, which resonates deeply with Blount Fine Foods’ core values.

Jun05

Blount is Ready for Summer, are You?

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Memorial Day is officially in the books and it’s starting to feel like summer is here to stay. Without a doubt eyes are shifting toward the seafood, meat and prepared foods departments of grocery stores everywhere. It's grilling season and Blount Fine Foods has some delicious summer options to occupy your customers while the grill heats up.

May22

Broccoli cheddar soup can be your secret ingredient!

Broccoli CheddarBy simply adding our broccoli cheddar soup as a bold and flavorful ingredient you can whip up a great spring favorite!

May08

2018 Best Places To Work In Rhode Island

BPTW winner LOGO2018Blount Fine Foods was recently named as one of the 2018 Best Places to Work in Rhode Island. The annual list of the Best Places to Work in Rhode Island is brought to you by Providence Business News, Best Companies Group and our sponsors –UnitedHealthcare, Cox Business, Pawtucket Credit Union and USI Insurance. 

Apr26

World Inspired Food

Don't miss out on the collective tastes we'll have for you at NRA 2018

earth 1

Just like your customers, we all indulge the dream of hopping across the globe and enjoying a Mediterranean meal at sunset, but we know it’s much more likely we will have to enjoy that dreamy meal here at home. This is why Blount unearths the best recipes from Eastern and Western cultures, and everything in between, to bring the world of flavor to your customer’s tables. 

Apr11

Chowder On The Deck

Like it came from the docks.

As we enter the warmer days of Spring more people are looking to enjoy a meal out in the sunshine and 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.

Mar22

ThrowBackThursday (#TBT): Old School Quality Control

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

Founders

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.  

Mar08

Snowed in and hungry for Soup

... 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.

Mar02

Blount Fine Foods Promotes a New Chief Innovation Officer!

Will BigelowBlount Fine Foods is proud to announce William Bigelow has been promoted to Chief Innovation Officer as part of the company’s continued investment in product innovation to meet the ever-changing consumer demand for wholesome, premium prepared foods. The appointment also positions the company for continued stability, as it is another example of Blount’s long-standing strategy of investing to develop leaders from within.

Feb20

Bacon is Good For Business

NCSA fan favorite that never goes out of style and Blount makes sure that your customers enjoy only the best. North Country Smokehouse supplies Blount with premium product that fits seamlessly with delicious sides like our New England Corn Chowder or Mac & Cheese with Bacon. Even the smallest ingredients can tell you plenty about Blount’s mission to provide quality products through a sustainable and healthy crafting process.

Feb08

Chrissy Teigen Convinces Panera To Rename its Broccoli Cheddar Soup

Chrissy Teigen is not only a model but a writer and cook as well so it is no surprise that she found delight in Panera Bread’s Broccoli Cheddar Soup. Teigen responded to Good Morning America’s report about Panera’s battle to redefine what competitors call “eggs”.

Jan30

Warm Up in Newport, RI

Taking soup-to-go to the Newport Winter Festival

Nwprt Winter FestWinter has a tight grip on New England this year and this may make it difficult to get out for some fun. Newport Winter Festival is an annual event that helps warm the spirits of many New Englanders. Though we do know what will keep festivalgoers even warmer…some hot soup!

Jan28

Soup on screen: Seinfeld

Soup should never involve a struggle, certainly not here at Blount, but leave it to Seinfeld to find the conflict in any situation. Enjoy this clip of the Seinfeld cast struggling to order soup from a local chef who doesn’t mess around!

Jan26

Lamb Rasam Recipe

Rasam is traditionally a South Indian soup that has undergone many different adjustments and can be prepared in many different ways. Check out the Blount Culinary Corner's take on this flavorful dish!

Jan24

The right clam for your chowder

How the ocean quahog picked up the slack from a shrinking oyster supply

Screen Shot 2018 01 24 at 7.55.47 AMIn 1938 Senator Theodore F. Green, a powerful politician, brought FDR‘s New Deal to Rhode Island. This finally put ocean quahogs on the War Department’s “approved list” and opened up new clam beds off the New England coast that were ripe for the picking.

Jan20

The container makes a difference

Remember that thermos you used to carry around all the time that you could fill up with hot soup on a cold day? Well here is a little fun fact on that special container.

Jan18

Healthier soup starts here

What Blount organic products bring to the table

Blount Organics logo 2016Still on top of that New Years resolution to eat healthier and drop a few pounds? Then take note of some of the lean and healthy soups Blount has lined up. On the retail side, Blount offers USDA organic certification and easy heat-and-serve preparation. On the foodservice side, our frozen and refrigerated foods are ready to heat as well – cutting prep time down dramatically, while putting enticing recipes on the menu that taste fresh from the kitchen. 

Jan16

From Sea to Soup

A Profile on Todd Blount's Book chronicling the rise of Blount Fine Foods

SeatoSoupBlount 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.  

Jan14

Soup On Screen

BruceSoupSoup may take to the big screen every so often and in this pariticular case we see the classic dish giving comedy a shot in a scene starring Jim Carrey in "Bruce Almighty".

Jan11

Soup is on the move

Hot-To-Go gourmet soups in a shifting marketplace

Soup has always been a savory dish that can be prepared quickly with endless customization through the combination of many different ingredients. So it is no wonder Soup fits perfectly in the fast paced world. Blount consistently takes it a step further by providing customers with premium quality, gourmet soups in growing industries like C-Stores and making products readily available online.

Jan07

Soup with Sunday Football

It's Time To Heat Up The Chili

Blount beef chili600pxSqWhether you are a restaurant leader, or the host of a house party, you’ve undoubtedly been keeoing your Game Day menu fresh. Heck, the time to roll out your updated menu is now and there is one necessary item you should have on cold days like this...Chili!

Jan04

Sustainable Soup

FARMBlount Fine Foods makes sure that environmental sustainability comes first when providing premium soups, sides, and entrees. We know that when you sincerely care about cultivating healthy ingredients and maintaining a responsible operations structure then customers will benefit beyond expectations.

Jan02

The History Of Soup

Clam processing in 1949 Russell MagillIt is officially National Soup Month and Blount Fine Foods is kicking it off with a bit of history on the evolution of this delectable dish that we know and love!

Dec12

Blount Culinary Corner: Spicy Mac & Cheese with 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.

Dec05

Balance High Craft with Low Labor

Restaurant Business highlights ways to innovate in the kitchen

Food BusinessCreating a recipe from scratch is both time-consuming and costly in terms of labor. Restaurants can find themselves at a loss when trying to maintain a rotating menu that is consistently made up of unique and flavorful options. Restaurant Business shares with us a few ways to keeps things fresh and appetizing when it comes to crafting new menu items. 

Nov28

Blount's gourmet sides can heat up your menu

Food Newsfeed features Bob Sewall

Screen Shot 2017 11 28 at 9.42.32 AMAt Blount Fine Foods, choosing the right gourmet side matters. This Blount sponsored article in FSR Magazine digs into just how strategic you can be with your sides. Apparently restaurants and other food service operators are noticing the value of using pre-made sides in different ways to offer new options on their menus. 

Nov16

"THE TRUTH ABOUT DIY AND GOURMET-STYLE SIDES"

Bob Sewall and Progressive Grocer tackle the reality of DIY gourmet side dishes

Screen Shot 2017 11 16 at 8.53.14 AMBob Sewall, the Executive Vice President of Sales & Marketing at Blount Fine Foods, debunks the myth that says it’s easy for today’s consumers to recreate any Gourmet-style side dish at home. Continue on to read what Bob has to say in this Progressive Grocer’s Straight Talk article sponsored by Blount Fine Foods.

Nov09

New flavor to savor this winter

Warm up this morning with Lobster Bisque Benedict

While brunch is perhaps one of the more peculiar meals of the day it also has the potential to be the most memorable. With a spread of foods that provide the substance of a hardy breakfast and a decadent dinner you are sure to find something special for your taste buds. One dish that seems to catch everyone’s attention is the eggs benedict, a staple of any classy brunch.

Oct31

Happy Halloween!

How to balance out the night's high intake of sugar

Jack o lantern 2016If your ghosts and goblins are heading out to trick-or-treat this evening, chances are very good that they will be sampling their haul while making their rounds building up quite the sugar high. So how can you balance out this sugar intake upon their return home? Blount Fine Foods has a few solutions for you!

Oct24

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 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.

Oct12

National Farmer's Day!

Hats off to National Farmer's Day! Today we celebrate the hard working individuals and families who put in the long and hard hours to help fuel the American economy. 

Oct03

The Buzz Around Blount At MUFSO 2017

MUFSO LogoThe past three days in Dallas, TX for MUFSO 2017 have been a great success with many attendees raving over Blount’s new and favorite products. 

Sep21

Mark Your Calendars: MUFSO 2017 Is Approaching

At the Hyatt Regency Reunion in Dallas, TX

Screen Shot 2017 09 21 at 8.42.44 AMBe sure to Join Blount Fine Foods at MUFSO 2017 in Dallas from Oct. 1st-3rd. Presented by Nation’s Restaurant News, MUFSO brings together the restaurant industry’s top leaders, innovators, experts and change makers to reveal business insights that are set on moving the restaurant industry forward. 

Sep15

Natural Products Expo East Is Here

Screen Shot 2017 09 15 at 11.58.02 AMNatural Products Expo East is a 3 day event being held from 14th September to 16th September 2017 at the Baltimore Convention Center in Baltimore and you better believe Blount Fine Foods is there. Stop by booth #835 and sample some of Blount’s delicious gourmet soups, sides and entrees. 

Sep12

Look To Blount's Fall Favorites

Get ahead of the season

IMG 1094The summer menu favorites lose their luster once the temperature drops as the season begins. As soon as the leaves start changing color you’ll surely see consumers’ hands start reaching for unique tastes like pumpkin spice lattes and hot apple cider. Blount’s culinary team has created a satisfying lineup of memorable flavors that will pair with any classic fall menu items perfectly. 

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, 

Aug24

Bob's Big Give

Screen Shot 2017 08 24 at 8.31.50 AMBob’s Big Give is pleased to share news that we have made a donation to support a back-to-school event called “Summerfest” at Restoration Worship, 1090 Eddy Street in Providence, RI. As part of the event, 250 children will receive a backpack filled with school supplies donated by Bob’s Big Give, including notebooks, folders, crayons and pencils. A grassroots effort at heart, Bob’s Big Give works to help create a stronger community by giving back and building trust with all its members.

Aug17

Ramen IS Heating Up!

Blount chicken Ramen noodle bowl 12oz copyConsumers are beginning to gravitate toward ramen based meals. The National Restaurant Association notes it as a trend that is heating up in their release of “What’s Hot in 2017". Blount Fine Foods couldn’t have timed it better releasing a new line of Blount-brand Noodle & Rice Bowls for retail and foodservice. 

Aug09

It's National Panini Month

paniniAugust is National Panini Month and Blount has a few ideas. Whether you’ve chosen to create a delicious tomato and basil Panini or roast beef with garlic aioli there is something that is missing. Blount handcrafts premium quality sides that can pair with any Panini and make it great.

 

Aug01

Standing Out in the Changing Convenience Store Landscape

The convenience store market is evolving and for the better as more and more brands focus on a one-stop shopping experience. Centered on a few key service areas, this experience truly provides the convenience that the customer is hoping for. Brands like Quick Chek, a market leader for one-stop shopping in the New York/NJ area, have raised the bar with fresh, top quality foods to make this shopping experience feel much more sincere. Blount Fine Foods realizes that the convenience store market is one of the final frontiers in offering premium soups and sides and we are well equipped to explore it a bit further.

Jul27

Blount Culinary Summit 2017: PART 1

2017 Culinary Summit logoThe Blount Culinary Summit is underway as attendees gather for the second day of events and presentations this morning. Before we preview the upcoming speakers of the day why don’t we recap the past events of Day 1, which began at Blount’s headquarters and manufacturing facility in Fall River, MA.

Jul19

It's Almost Here: The Blount Culinary Summit

2017 Culinary Summit logo

The Blount Culinary Summit is fast approaching so get out your calendar and save the dates if you haven’t already. On July 26th-27th Blount Fine Foods is bringing together more than 100 chefs, buyers, and managers from across the food industry, as well as editors from the top trade media outlets.

Jul06

Throwback Thursday: A history of growth and opportunity

Flag

With our most patriotic holiday fresh in our minds and the happiness it brings we remember the great opportunity for growth that this country provides. Blount Fine Foods comes from humble beginnings and has become a shining example of this very principle of growth through opportunity that we celebrated on the 4th of July. 

Jun27

On The Road: Summer Fancy Food Show

sfa showIt is Day 3 of the Summer Fancy Food Show; the largest specialty food show in North America currently being held in New York City.  With upwards of 2,500 exhibitors from over 55 countries you are going to have to follow your nose on this one to find booth #5445 where the Blount Fine Foods Team has been lighting it up for the past 3 days. 

Jun15

Blount Hosts Annual Clambake and Family Day

Family Day

This past Saturday, June 10th, Blount Fine Foods hosted its annual Clambake and Family Day at the Pete Sepe Pavilion in Warren, RI.  Employees and their families were invited to share in the fun of Family Day; safe to say it was a great success with 630 people showing up.

May26

2017 Best Places To Work In Rhode Island

BPTW2017 Winner LOGOBlount Fine Foods was recently named as one of the 2017 Best Places to Work in Rhode Island. The annual list of the Best Places to Work in Rhode Island is brought to you by Providence Business News, Best Companies Group and our sponsors –UnitedHealthcare, Cox Business, Pawtucket Credit Union and USI Insurance. 

May18

Team Blount To Represent at “Flavorology;” NRA This Weekend. Good Luck!

Show set up

The arrival of the National Restaurant Association’s 2017 show brings to Chicago culinary professionals from across the country; as well as flavors and aromas the uninitiated might never have imagined. 

May04

The Power Of Organic

The simple fact that ‘organic’ is a label that is earned through healthier agricultural practices should be enough of a sign to tell consumers it is the right choice when browsing the grocery store aisles. With higher levels of nutrients and the absence of any growth hormones or pesticides organic products stand above other products in terms of quality and care.

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.

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.

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.

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 coverDespite 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.

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