Blount Fine Foods Acquires Texas Food Manufacturer

Food Source provides private label and branded ethnic and home-style entrees, sides and sauces for retail grocers and national restaurant chains

January 18, 2016

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Blount Fine Foods of Fall River, Massachusetts, a manufacturer of premium, hand-crafted soups, entrées, sauces and side dishes for retail and foodservice, has purchased Food Source LP, a custom food manufacturer based in McKinney, Texas.

Blount Fine Foods Corporate Executive Chef Jeff Wirtz

Q&A: Jeff Wirtz, Blount Fine Foods

A corporate executive chef’s perspective on soups, stews

January 8, 2016

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Prepared Foods talks with Jeff Wirtz, corporate executive chef at Blount Fine Foods.

Blount Fine Foods Launches New Soups

New soup line are certified organic and certified vegetarian

September 25, 2015

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Blount Fine Foods, a manufacturer of premium, hand-crafted soups, sauces and side dishes for retail and foodservice, announced it is debuting a new organic soup.

Blount Beef Chili with Beans

New convenience item comes in a 10-ounce grab-and-go cups

November 7, 2014

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Blount Fine Foods, a manufacturer of hand-crafted artisan soups, sauces and side dishes for retail and foodservice, announced the release of its new Blount brand 10-ounce grab-and-go Beef Chili with Beans.

Blount Fine Foods Seasonal Soups

Soups available in single cups and four-cup bulk packs

October 14, 2014

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In advance of the fall soup season, Blount Fine Foods, Corp., Fall River, Mass., introduced line of refrigerated 16oz organic soups

CPX20: Cannabis Products Exchange

CPX20: Cannabis Products Exchange is a unique new event spotlighting the latest in the development and production of legal cannabis edibles and beverages. This interactive two-day conference is designed to inform and inspire the ideation, innovation, research and development, manufacturing, packaging, distribution, and consumer safety of legal cannabis edibles and beverages.

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

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Prepared Foods

June 2020

Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.

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