Fall River, Mass – Blount Fine Foods, a leading manufacturer of premium, handcrafted soups, entrées, and side dishes for retail and foodservice, and the market leader in fresh retail soups, today announced Robin Leatherwood has been promoted to Director of Technical Services, a role that provides regulatory, food safety and labeling support to the company’s culinary and R&D functions. She had been manager of technical services.
“A rising star in the industry, Robin Leatherwood is perhaps Blount’s most important advocate for clean labels and consumer transparency,” said William Bigelow, Blount’s chief innovation officer, and Leatherwood’s direct supervisor. “During Robin’s seven year tenure here at Blount, she has led the way in first establishing and then expanding what is today a robust and valuable technical services function within our culinary and R&D teams.”
Under Leatherwood’s leadership, Blount’s Technical Services team is responsible for the scientific portion of the research and development process, providing information and insight needed to effectively and accurately design and label products for food safety and regulatory compliance. Her team is also responsible for the scientific portion of the research and development process.
Leatherwood also works closely with Blount’s sales and marketing teams to support the company’s customers’ needs throughout the sales and product lifecycle management processes. She will continue to oversee these areas, and will add responsibility for also leading Blount’s packaging innovation and new product commercialization process.
Leatherwood holds a Bachelor of Science degree in food science & industry from Kansas State University. She also studied culinary arts at Johnson & Wales University, in Providence, RI and earned an Associate’s Degree in Engineering prior to that. She has been the recipient of recent industry and company recognition, having been named to Progressive Grocer magazine’s 2018 list of “Top Women In Grocery,” and earning Blount’s 2017 “Clearly Innovative” award.
About Blount Fine Foods
Blount Fine Foods is a family-owned and operated company that has been processing food since 1946. Blount produces more than 900 premium products for restaurants, institutions, retailers and club stores in all 50 states. Blount manufactures more than 600 proprietary soup recipes, including 75 varieties of clam chowder alone. The company is the largest manufacturer of lobster bisque in America, was the first brand to launch restaurant-quality, single-serve grabn- go fresh soups at retail, and has full lines of organic and gluten-free soups and sides.
Blount product lines include fresh and frozen (but never canned!) premium soups for foodservice and retail as well as premium side dishes and entrees. Blount’s premium soups and specialty foods are made with the finest and freshest ingredients, locally sourced whenever possible, and handcrafted in small batches by a dedicated team through unparalleled customer collaboration.
Blount operates production facilities at its Fall River, Massachusetts headquarters, in Warren, Rhode Island and McKinney, Texas. Its award-winning production facilities showcase the company’s commitment to energy conservation and sustainable business practices.
Customers include national restaurant chains that have their custom soups made for them in accordance with their secret recipes. Similarly, the deli departments of many large and small supermarket chains offer Blount-created hot-to-go soup selections as well as fresh store-brand pre-packed soup cups.
Blount also carries a full line of fresh and frozen soups sold to club stores and retailers nationwide under the Legal Sea Foods and Panera Bread brands.
Blount generates over 200 million servings of premium soups each year. For more information, visit www.BlountFineFoods.com.
Source: Blount Fine Foods
