Blount Fine Foods

McKinney Mayor Brian Loughmiller, left, and Rep. Scott Sanford, center, talk with John Cavanagh, engineering director, about Blount Fine Foods pending expansion during a ribbon-cutting ceremony this week.

Another business is showing its loyalty to the city of McKinney through expansion.

Blount Fine Foods, a manufacturer of hand-crafted soups, entrées, sauces and side dishes for retail and food service, came to McKinney earlier this year. It recently announced plans to expand its existing building by as much as 70,000 square feet through two phases.

The expansion is expected to bring an additional 85 jobs to the city, according to company officials. City officials said the expansion will equate to about $20 million in capital investment in the city.

The McKinney Economic Development Corp. (MEDC), using sales tax revenue, provided an incentive of $510,000 to Blount dependent upon capital expenditures of at least $6.75 million for new building improvements and at least $16.45 million for new taxable business personal property

“it’s a great company,” said Darrell Auterson, MEDC president. “A great corporate citizen.”

Blount is in the process of adding updated equipment to its building, the former Food Source LP building to become Texas’ first large fresh soup provider, city officials said.

Blount has begun producing its premium bagged soups and sauces for foodservice customers and has completed a space for producing fresh soups it will sell at retail detinations.

City and company officials marked the expansion through a ribbon-cutting ceremony this week.

“As we have said previously, everything we do in McKinney, Texas is key to our plans for becoming the largest, most sought-after fresh soup company in the country,” said Todd Blount, president and CEO of Blount Fine Foods. 

“Completing this next phase of our plans for the McKinney facility brings operations at that location a major step closer to being fully aligned with the rest of Blount Fine Foods, and affords us not only scale of production but flexibility of run size and turnaround time as well.”

The project at the existing 2200 Redbud Boulevard plant included the installation of production equipment for making the soups and side dishes it sells to grocery retailers and restaurants around the U.S.

Auterson noted how the city is always excited about food-related businesses relocating to and expanding in McKinney, as such a business tends to stay stable, if not improve, during an economic downtown because everyone still needs food.

Blount is a family-owned and operated company that’s been processing food since 1946. The company is headquartered in Fall River, Massachusetts and employs about 400 people.

“McKinney is the perfect location to reach the nation with the country’s best soups helping meet a growing demand for healthy, ready to eat, meals for you and your family,” Blount said.

A highlight of the expansion project is the installation of a three-story high-efficiency chiller that extends products’ shelf lives without preservatives, enabling them to maintain their “fresh-from-the-kitchen” flavor and texture, company officials said.

The MEDC and city remain focused on attracting more medical and health care, aviation and office-oriented businesses. McKinney was recently ranked by a financial website as the second-best office market in the U.S.

“We’re just now getting into a groove,” Auterson said. “In the next 5 to 10 years, we’re going to see some pretty exciting things happening in McKinney.”  

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