Blount Foods expanding in Massachusetts

by Eric Schroeder
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FALL RIVER, MASS. — Blount Fine Foods, a manufacturer of hand-crafted artesian soups and seafood products, broke ground on a 58,000-square-foot expansion to its Fall River headquarters on March 1. The expansion makes room for more production space, the installation of a large soup chiller, new soup fillers and improved packaging capabilities, the company said. Blount also said it plans to build new cold processing rooms to expand its entrance into the dip, spread and salad business.

The project includes 46,000 square feet of additional packaging, freezer storage, cooler storage, and a new shipping/receiving dock, and a 12,000-square-foot mezzanine over packaging will be utilized for dry storage.

The project nearly doubles the existing 65,000-square-foot headquarters facility Blount moved into six years ago, which at that time allowed Blount to triple production.

“We have wanted to undertake this expansion for some time, but also wanted to be prudent in this challenging economic environment,” said Bob Sewall, vice-president of sales and marketing at Blount. “The reality is that our customers are selling more gourmet soup because their consumers are demanding more gourmet soup — and they are looking to us for the development of new products as well. This growth in our business made it clear that it was time to get this project moving and we look forward to what it will enable Blount Fine Foods to accomplish. We are leading the wave of fresh prepared foods at the supermarket, club, deli and upscale casual dining establishments.”

Phase 1 of the expansion is expected to be completed this summer, with Phase 2 slated to be completed in late 2010.

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