The expansion makes room for more production space, the installation of a large soup chiller, new soup fillers and improved packaging capabilities, according to the company. Blount also will be building new cold processing rooms to expand its entrance into the dip, spread and salad business.
"Our business continues to grow due to the hard work and dedication our team puts into making the best soups in the world," said Todd Blount, president of Blount Fine Foods. "This expansion gives us the chance to not only increase production and products, but also create jobs in our community."
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.
The project includes 46,000 square feet of additional packaging, freezer storage and cooler storage and a new shipping/receiving dock. A 12,000-square-foot mezzanine over packaging will be utilized for dry storage.
"We have wanted to undertake this expansion for some time, but also wanted to be prudent in this challenging economic environment," said Bob Sewall, Blount's vice president of sales and marketing. "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."
