Instore - June 2018 - 32

INSIGHT INSIDER

TRADITION by the Sea
In 1880, Eddie B. Blount started an
oyster packing operation in West
Barrington, Rhode Island. His son
Byron took it over the early 20th
century, and Byron's brother Willis
opened an ice packing plant nearby.
Willis's son Francis, better known as
Nelson, expanded the company with
the World War II-era purchase of the
101-year-old Narragansett Oyster
Company.
Incorporated as the Blount Seafood
Corp., the company shipped bay quahogs
and other seafood under the Whitecap
and Point Judith labels. But the brand
name that became most associated with
Blount was that of its largest customer:
the Campbell Soup Co.
In the 1990s pressure to diversify led
Blount to seek opportunities beyond
Campbell, paving the way for the 2009
rebranding of the company into Blount
Fine Foods.

"Our primary focus is instore deli
- creating recipes for our retail
customers that are their recipes,
that help them create an experience
and an atmosphere in their stores."

"I am a steward, plain and simply," says
Todd Blount, who took over his family's
business in 2001. "My family has built a
wonderful business over five generations,
and I honor that legacy by continuing to
improve Blount Fine Foods.

ing recipes for our retail customers that are
their recipes, that help them create an experience and an atmosphere in their stores."
Blount's main instore business is heat-andeat and ready-to-eat soups, but the company also makes packaged bowls, sides and
entrees and hot prepared items. And its
product roster is always evolving. In 2016,
Blount launched a full lineup of organic deli
soups and other products. That was followed a year later with the introduction of
its Noodle & Rice Bowl products. Blount's
portfolio will continue to grow heading into
the second half of 2018, Sewall says. This

32 * JUNE 2018 * commissary INSIDER

BOB SEWALL, BLOUNT FINE FOODS

Blount got its start as an oyster packing operation 138 years ago and later became a major
seafood supplier to the Campbell Soup Co. Photo: Blount Fine Foods

spring, the company is adding a new Beef
Pho Bowl; a King Crab Chowder; two new
Panera at Home-branded soups: Vegetarian
Minestrone and Southwest Corn Chowder;
and a Panera-branded Asiago Macaroni &
Cheese Bowl. All will be front and center
at IDDBA, the National Restaurant Association's 2018 show and other shows.
Also on tap for this year's show circuit,
Blount will highlight its hot to-go offerings,
Sewall says. Instore hot bars have seen big

growth in recent years, and they're poised
for more. "Hot bars are really trying to compete more with foodservice," he says. "We're
seeing more and more hot bars being put
into stores."
And with more hot bars has come more variety, Sewall says. For instance, Blount is currently touting the organic items it markets
for hot bars, like its organic mashed sweet
potatoes. "We like to push organic," he says.
"It's part of an effort to get customers who



Table of Contents for the Digital Edition of Instore - June 2018

Instore - June 2018
Editor's Note - Success story
CONTENTS
News - Need to know: Debates and definitions
Spotlight - By the numbers: Sweet goods
Product Knowledge - Category Update: Artisan breads
Specialty Insights - Consider: deli crackers
IDDBA '18 - Disrupt and conquer
FRESH, HEALTHY AND NEW
Cheese whizzes
Indulging with a purpose
Commissary Insider - Insight Insider: Blount Fine Foods
OPERATIONS - Shrink prevention
EQUIPMENT - Improving accuracy, food safety with portioning
PRODUCT CATEGORY SPOTLIGHT - Cookies
FRESH DESIGN
Gen Z makes way for Foodservice
Merchandising - On Display: Allergen-free baked goods
Product Trends - First to Market
Product Showcase
Ad Index
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - Instore - June 2018
Instore - June 2018 - 2
Instore - June 2018 - Editor's Note - Success story
Instore - June 2018 - 4
Instore - June 2018 - 5
Instore - June 2018 - CONTENTS
Instore - June 2018 - 7
Instore - June 2018 - News - Need to know: Debates and definitions
Instore - June 2018 - 9
Instore - June 2018 - Spotlight - By the numbers: Sweet goods
Instore - June 2018 - 11
Instore - June 2018 - Product Knowledge - Category Update: Artisan breads
Instore - June 2018 - 13
Instore - June 2018 - Specialty Insights - Consider: deli crackers
Instore - June 2018 - 15
Instore - June 2018 - 16
Instore - June 2018 - 17
Instore - June 2018 - IDDBA '18 - Disrupt and conquer
Instore - June 2018 - 19
Instore - June 2018 - FRESH, HEALTHY AND NEW
Instore - June 2018 - 21
Instore - June 2018 - 22
Instore - June 2018 - 23
Instore - June 2018 - Cheese whizzes
Instore - June 2018 - 25
Instore - June 2018 - Indulging with a purpose
Instore - June 2018 - 27
Instore - June 2018 - 28
Instore - June 2018 - 29
Instore - June 2018 - 30
Instore - June 2018 - Commissary Insider - Insight Insider: Blount Fine Foods
Instore - June 2018 - 32
Instore - June 2018 - 33
Instore - June 2018 - 34
Instore - June 2018 - 35
Instore - June 2018 - 36
Instore - June 2018 - 37
Instore - June 2018 - OPERATIONS - Shrink prevention
Instore - June 2018 - 39
Instore - June 2018 - 40
Instore - June 2018 - 41
Instore - June 2018 - EQUIPMENT - Improving accuracy, food safety with portioning
Instore - June 2018 - 43
Instore - June 2018 - 44
Instore - June 2018 - 45
Instore - June 2018 - PRODUCT CATEGORY SPOTLIGHT - Cookies
Instore - June 2018 - 47
Instore - June 2018 - FRESH DESIGN
Instore - June 2018 - 49
Instore - June 2018 - 50
Instore - June 2018 - 51
Instore - June 2018 - Gen Z makes way for Foodservice
Instore - June 2018 - 53
Instore - June 2018 - Merchandising - On Display: Allergen-free baked goods
Instore - June 2018 - 55
Instore - June 2018 - Product Trends - First to Market
Instore - June 2018 - Product Showcase
Instore - June 2018 - Ad Index
Instore - June 2018 - 59
Instore - June 2018 - 60
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