Deep innovation, souped-up products keep Blount successful

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NEW PRODUCTS: Todd Blount, president of Blount Fine Foods, and his team originally made recipes as instructed by customers and partners, but over the last five years the company has developed a deep innovation process resulting in new products. From left: Sashaira Ramirez, production supervisor; Blount; and senior directors of culinary development Jeff Wirtz and Quinn Corbett. / PBN PHOTO/RUPERT WHITELEY
NEW PRODUCTS: Todd Blount, president of Blount Fine Foods, and his team originally made recipes as instructed by customers and partners, but over the last five years the company has developed a deep innovation process resulting in new products. From left: Sashaira Ramirez, production supervisor; Blount; and senior directors of culinary development Jeff Wirtz and Quinn Corbett. / PBN PHOTO/RUPERT WHITELEY

Blount Fine Foods started as an oyster-packing company in 1880. By the 1950s, Blount Seafood was one of the largest suppliers to Campbell Soup Co. for its chowder. Soup, especially bisques and chowders brimming with Rhode Island quahogs, clams and mussels, was Todd Blount’s vision of his company’s future. As president of Blount Fine Foods,

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