Magazine

Sims a v opr licityPublishedbyBlountFineFoods
PUT TOMATO SOUP IN WHAT?!

page 4

EXPLORE
THE WORLD

OF DELICIOUS

FOOD

NOT YOUR

MOMMA’S

MAC &

CHEESE!

OTRHEGPOAWNERIOCF
page 5

THE
CREATORS

DAVID VITTORIO

Creative Director

RACHAEL GIRARD

Art Director

LINDSEY HOULE

Designer

SPECIAL THANKS IDEAS FOR YOUR SUCCESS

TODD BLOUNT Use this book. It’s loaded with information and ideas on food trends, recipes, and
more. We have created it to give you insights into what’s happening at Blount Fine
President Foods and what’s on the minds of good-food-loving consumers. What you know
can profit you. And that’s the whole idea.
BOB SEWALL
2016VOLUME 1 | ISSUE 1
EVP of Sales &
Marketing

The Power
of Organic

Organic is pure sales power in today’s
health-conscious marketplace.

pg. 5

Not your pg.
Momma’s Mac 7-8

Mac & Cheese gets the
creative recipe treatment.

Lobster Bisque
Benedict

A real treat made tastier
with our classic bisque.
pg. 9

World-Inspired
Cuisine

We have a menu that enables anyone
to become a virtual globe-trotter.
pg.
11-12

ending:
oth Bowls

People who love to create soup from
scratch are loving our prepared broths.

pg. 13

FEATURED

Weigh in Rootsfrom the Sotouthpe s
Sterman Masser, an eigth generation potato farm in Sacramento, PA
Blount uses supplied Blount Fine Foods with 4,655,527 lbs of potatoes last year.
4,390,818 lbs
of Onions, Today, led by David Masser and Julie

Masser Ballay, Sterman Masser, Inc.,
employs approximately 300 people in
agricultural, packaging, logistics, sales,
and customer service positions. The
farming operations have expanded to a
total of 4,600 acres, with potatoes, cash
grain and hay being produced. The potato
packaging and warehouse operations pack
and distribute over 250 million pounds of
potatoes each year.

4,929,246 lbs
of Broccoli,

659,034 lbs Our Baked Potato Soup,
of Pumpkin... New England Clam

...In one year! Chowder & Shrimp and
Roasted Corn Chowder
3 are just a few exampls of
where these locally grown
potatoes can be found.

stermanmasser.com

INGREDIENTS CLASSIC

• 2 cups all purpose flour • 1/2 tsp ground ginger TOMATO SOUP
• 1 1/3 cups sugar • 1 cup Blount Tomato Soup
• 4 tsp baking powder • 1/2 cup vegtable oil SPICE CAKE
• 1 1/2 tsp ground allspice • 2 eggs
• 1 tsp baking soda • 1/4 cup water What? Tomato soup might
• 1 tsp cinnamon • cream cheese frosting (optional) seem like an odd ingredient
• 1/2 tsp ground cloves for a spice cake. While the
same can be said of carrots
DIRECTIONS and zucchini for cake and
bread, there’s a method to
Heat the oven to 350°F. Grease Bundt pan. Mix the dry ingredients in a large bowl. Add
the tomato soup, oil, eggs and water. Beat with a hand held mixer on medium speed for the oddness.
3-4 minutes. Pour batter into Bundt pan, Bake for 40 minutes or until a toothpick comes The basic recipe dates back
out clean. Cool in pan for 30 minutes. Frost with cream cheese frosting and sprinkle with to the Depression Era of
cinnamon if desired. the 1930s. “Mystery Cake”
fully or partially substituted
USE Tomato Soup tomato soup for butter and
THIS! eggs – expensive and scarce
ingredients in those times
Blount’s – while working nicely to
contribute moistness to the
cake. Back in the day, the cook
might not reveal the “mystery
ingredient” until after family
and guests were oohing and
ahhing over the tasty dessert.
Twenty-first century cooks
can bring back this authentic
heirloom recipe with ease,
adding a cup of Blount Tomato
Soup to the ingredient list,
and getting rave reviews from

all who dig in.

FROM

SAVORY

TO SWEET

4

The Power of

According to the Organic Trade Association,

U.S. organic industry sales totaled
$43.3 billion in 2015. These record
sales jumped 11 percent from
2014’s record level. Organic
sales also outpaced the overall
food market’s growth rate
of 3 percent.
With forecasted compound
annual growth rates in the mid-
teens, that is power for certain.
If you’re looking to take advantage of the
large and growing demand, Blount’s line of
certified organic soups, entrees and side dishes
provides consumers with
the organic recipes and convenience they want.
On the retail side, Blount offers USDA
organic certification and easy heat-
and-serve preparation. On the
food-service 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. Retail varieties
include Broccoli Cheddar, Chicken Noodle,
Chicken Tortilla, Vegetarian Chili, Tomato
Bisque, Savory Harvest Bisque, Ancient Grain
Minestrone, and Coconut Lentil.

Organic power is sales power.

To learn more about our products visit
www.blountfinefoods.com/organics

81%

5

easy ways you can RESPONSIBILITY
make a difference
STARTS AT THE TOP
Businesses can take the lead in educating
and encouraging customers to conserve – President Todd Blount stands next to the 100 KW solar system
and build customer loyalty in the process. on a Blount Fine Foods’ manufacturing facility roof. The system
generates approximately 250,000 kWh of clean electricity annually.
A few easy conservation practices:
Sustainability practices should
of Uthsreorwef-iallwabapylelapwsltaaisctteiwrc abbsoottettt.lleess itnosrteeadduce extend throughout a business.

Weanlkvimroonremfeonrtpael rbseonneaflitasn. d BLOUNT’S 2015 SUSTAINABILITY RESULTS
Unswuapbnasytcmarinbedensttoitgopnraeupdpeurfcomerapeiallepyceotrruownnaoisctloeb.inllger
• Recycled over 300 tons of cardboard and paper.
REDUCE, REUSE, • Blount energy management programs have
RECYCLE!
installed variable capacitor banks, high-efficiency
lighting systems, solar power, and variable speed
drives (VFDs) that are now providing energy
savings totaling over 425,000 kWh, per year.
• During this past year, our energy savings and
pollution prevention programs have improved
the environmental impact of Blount operations
by reducing greenhouse gas (including carbon
dioxide) emissions by more than 300,000 lbs,
annually.
• We use well water for our landscaping, and have
subsurface site storm water retention.

6

BUFFALO

Cayenne pepper sauce is
tMbalneancgdy&ebCdluhweeiecthsheeoweusrietshfligaanvtoaoturu.crhe of

MAKE IT WHITE CHEDDAR MAKE IT
A MEAL: A MEAL:
A grown-up version of the
Add cwrueitlahtimmshyaewtellhpcioatemstcafhoaerntddfdoadoredcc,hamdeeeansdete,. Add
Chicken! Chicken &
LOBSTER Broccoli !
MAKE IT
A MEAL: htCoaresthateemnnydedexret cslehavdeeellln;ptcahesitstaam,keanc
Serve with oalonfbcdshtjeueresttsaetih.l eanridghctlaawmmouenatt,

Grilled
Veggies

7

NOT YOUR

MOMMA’S

Mac & Cheese shares a spot alongside the iconic peanut butter
& jelly sandwich for popularity. So you know there’s plenty of
sales potential – and not just for kids. Americans of all ages

MAClove the dish. But why stop with plain Mac & Cheese? We know

you can sell more by o ering a whole menu of choices that use premium ingredients and new flavor
combinations to take this perennial favorite to a whole new level. Your customers can mix things up and

enjoy tasty varieties like those on the opposite page. What’s more, retail consumers and food-service
businesses alike can start with our recipes and easily add their own ingredients for entrées or side

dishes that are a snap to prepare. Blount Mac & Cheese is anything but same old same old. We made this
American classic gourmet.

THE 8

ULTI

MATE

COM

FORT

FOOD

Try This Using
This

LOBSTER BISQUE Blount’s Lobster Bisque
BENEDICT
Use as a sauce
MAKES 8 SERVINGS
O T H E R D E L I C I O U Son top of your
INGREDIENTS
OR W A Y S T O U S E I T !favorite fish!
• 4 english Muffins Add to your
cheese sauce for
• 8 Eggs, poached a premium Mac!

• 4 Lobster Tails,
shelled & halved

• 1 Bunch of
Asparagus,
blanched, trimmerd
& Halved on an
angle

• 1/2 bag (2lbs) of
Lobster Bisque,
heated

• 2 Tablespoons Fresh
Parsely, finely
chopped

DIRECTIONS

Place english muffins
in 4 seperate shallow
bowls. Arrange 4 peices of
asparagus on each muffin.
Place poached Eggs on top
of asparagus. Add half of
a lobster tail & ladle 1/4
cup of Lobster Bisque over
each muffin and sprinkle
with parsley.

9 YUM!

GivingBack Bags of Product Donated
Retail Cups of Product Donated
Blount Fine Foods believes in supporting food banks and worthy charities in the southeast Massachusetts
and Rhode Island area through food, donations of clothing and cash, and event sponsorships. Retail Bowls of Product Donated

That’s 19

Full Truckloads!

This past year Blount
donated over 719,725 lbs
of product amounting

to over $1M to worthy
causes throughout

southeastern Mass. and
Rhode Island.

B B’S PREMIUM PREPARED FOODS DON’T let
BIG GIVE GREAT yToAu SBTYE.

Executive VP Bob PREMIUM PREPARED FOODS
Sewall’s initiative
Bob’s Big Give donates
clothing, food and tens
of thousands of dollars
annually to non-profits.

Hungry?
Follow this truck.

Blount supplies soups
for a local non-profit
to serve or sell at the

organization’s
fundraising event.

SOME OF THE ORGANIZATIONS WE DONATE TO REGULARLY 317,648 360,513 34,854

We Share Hope • Vets Food Pantry • Reaching the Fringe • in lbs last year 10
Providence Rescue Mission • Ronald McDonald House • South
Shore Community Action Council • Fall River Soup Kitchen •
Boston Food Bank • Rhode Island Community Food Bank

CHICKEN I WN SOPRILRDE DNbcteoucosCuldttttbosruoirraavtrnyarfeoiepbvesinbbctnmreeouBshgiooswglp,ruamleeeluscotreiadwntsrttheetWeuMtsnasoehds2onqeoMr2n’dyrpmbf5siirtudtsi1trlttwaslciueolthao’aeipadnneapeosrunadpydoldbvmcytrerotneemBnnnehihee,egareeoeldntrnslerdeliarmlrymirecnvdmnEo..-sonncinsydv’ereawvaegusBEeb.goitoraeohenlulehsntannvholatsttfLartonongmttienirtttitpcloaneovofltereuei’oneiweceseHeé-terngnannawnfqaiuonnd,venlltiahivedtaitynsunifhecMsnk,los–harafbpu,aenrefaoemiiMflrtwneyyintoabnl.Apotlrnciadbotcln.eirioteeiUsavmehooetdvuynuitriahaarnWSci-neaowdlesesatyrsstdtnnn.irihtliasuoptoeceevcvresehisMotenuasriuoueuae.senegsepEatdlcltrpnpnnlarhjseasmttaaotu,skctdsu-rrt2hcnfsuya,oaoinllerah5netiyamsrrsnannunesveeogtiltdsreroiduoflulrocnuyeusr-ireurnensnva,mepeweeedd,tA,frieohiBnftvtsrrrhohgehlioocee,euarssenn,t
BIRRIA STEW
11

CHICKEN ZA’ATAR HOW CAN YOU

We blend chicken, vegetables and rice and give ADD CULTURE TO
them a traditional Middle Eastern flair with za’atar,
a blend of herbs, sesame seeds, and salt. YOUR DISHES?

SPICES

CHICKEN GINSENG SOUP CURRY INDIAN

Popular in China and Korea, our FIVE SPICE CHINA
Chicken Ginseng soup features chicken, rice, CHILI SPAIN
LEBANON
ginseng, garlic and jujube fruit. BAHARAT

ORGANIC COCONUT GRAINS
LENTIL SOUP
SOBA JAPAN
This Indian-style soup combines protein-rich SPAETZLE
lentils, coconut milk, vegetables, curry and other COUSCOUS GERMANY
traditional India spices for a sweet and savory SOUTH
eating experience. AFRICA

BEEF FENUGREEK SOUP SAUCES

Beef and the Indian herb fenugreek, with its SRIRACHA THAILAND
pleasantly bitter taste, combine to give this BECHAMEL FRANCE

soup a substantial earthy flavor. CHEESES

FETA GREECE
ASIAGO ITALY
MANCHEGO SPAIN

12

TR E N D I NG
CBORTCOHOTANHIUT

BROTH BOWLS

When it comes to preparing delicious soup, the broth is half the battle. Blount makes it simple for restaurants and home chefs
alike to create soup from scratch with an assortment of prepared broth bases.

Miso • Pork Ramen • Thai-Style Coconut • Vegetable

These time-saving, flavorful soup stocks provide foundations for a wide variety of recipes, so chefs can turn all kinds of soup-
worthy ingredients into finished dishes quickly and easily.
13

The name says it all. Savory Harvest Bisque Our Spiced Pumpkin
This hearty Blount soup Bisque is not only
turns your customers’ Our Savory Harvest Bisque
attention to the flavors is certified organic and classic autumn fare, it’s
of Thanksgiving in the also gluten free, which
fall, or any time of year. vegetarian. It’s thick and rich enhances its appeal for
Turkey broth is the base with sweet butternut squash many consumers. The
for diced white turkey and carrots taking the lead. recipe adds light cream,
meat, vegetables, wild rice, These ingredients are pureed sweet potatoes, cheese
cranberries, cream and a and supported with ginger,
touch of sherry wine. nutmeg, cinnamon, diced and spices to pureed
apples, sweet potatoes and pumpkin for a taste that is
Thanksgiving Everyday S a hint of rosemary. It’s only
sweet, creamy and
natural to stock up on this 100 percent fall.
authentic fall favorite.
Spiced Pumpkin Bisque

oup

p of a turkey sandwich!
Try as a gravy on to
14
Fall Favorites

Star Anise

Delivers a licorice
flavor to savory dishes,
particularly those with
pork and poultry.

Clove

Provides a warm, sweet
and aromatic taste. Often
used in gingerbread or
pumpkin pie, but is a
great addition to split pea
soup or chili as well.

Nutmeg

With a nutty, sweet
flavor, nutmeg is used to
enhance many treats like
cookies, cakes, puddings
and the like.

Dried Ancho
Chili Pepper

The sweetest of the dried
chilis, this little pepper
o ers the best of both
heat and sweet.