Kevin G. Fortun, founder of Stockpot Soups and owner of Fortun’s Finishing Touch Soups and Sauces, has launched a new line of vegan soups available for retail and foodservice customers nationwide.
The plant-based soups come in eight flavors from around the world. They include: Tom Kha, Thai Coconut Lime, African Peanut, Broccoli & Cheese, Creamy Mushroom, Butternut & Sweet Potato, Loaded Potato and Mulligatawny Curry Soup.
The new line comes in response to customer requests for vegan options. Long known as the “fresh soup company,” Seattle, Washington-based Fortun Foods saw the addition as a natural fit.
“We are not for everyone; we are for that customer who is looking to offer the best on their menu or offering a fresh premium soup in their stores,” said Mary Shepard, the company’s director of sales. “Competition is fierce, you have to be outstanding in your field.”
To reach that level, Fortun’s style always has been to start and finish with quality ingredients, cook in small batches and sautée and simmer at the right time. The soups are neither frozen nor engineered and do not include preservatives, additives and MSG.
The plant-based offerings are just the latest product development from Fortun, who in 1981 started Stockpot Soups, a line of fresh-refrigerated soups that provided convenience and consistency to foodservice operators. After expanding into the retail market, Stockpot grew to become largest fresh-refrigerated soup company in the world, with distribution in 23 countries.
Fortun sold Stockpot to the Campbell Soup Co. in 1998. For the development and launch of Fortun’s Finishing Touch Sauces, he brought back several key personnel from every department of his team to create authentic gourmet sauces and later added soups, chowders and chili.
For more information, visit fortunfoods.com.