BLUE MOUNTAIN FLAVORS

At Blue Mountain, we’re using advanced savory flavor technology to help you create the foods of the future.
We’re fast, flexible, and innovative. Our specialty is a rapid response to the industry’s toughest challenges.

We ship only QUALITY PRODUCTS, at a REASONABLE PRICE, in a TIMELY FASHION. In this, the Mountain cannot be moved.

DISCOVER THE ADVANTAGES OF FLAVOR VERSATILITY

Whether you are looking to boost a bold, savory flavor profile or impart the finishing touch, Blue Mountain flavors are utilized in an incredible number of applications.

Use a Blue Mountain savory flavor – from our existing line or design your own unique creation – to develop or extend a product line, increase product consistency, simplify operations, improve overall quality, increase profitability, or utilize our full range of manufacturing services.

You can be sure Blue Mountain will continue to develop new and exciting concepts to make you more competitive. We know the key to our success will always be – our focus on yours.

OUR BEGINNING

Dr. Bill Baugher officially opened Blue Mountain Enterprises, Inc. for business in Arcadia, Indiana on July 1, 1988. Showcasing Blue Mountain products at Suppliers’ Night trade show in Louisville, Chicago, St. Louis, Newark and Toronto, Dr. Baugher promoted the family-owned and operated, Blue Mountain with emphasis on “clean labels” (before that became a common term) and same or next day shipment of savory, reaction flavors—primarily beef, pork and chicken.

Blue Mountain slowly expanded over the next few years until the company was relocated to a 6,000 square foot facility in Kinston, NC in 1991. The company continued to steadily grow and began producing Kosher products in the Spring of 1994.

 

In 2007, we received our initial certification to begin producing Halal flavors and experienced our first AIB-GMP audit. Blue Mountain experienced continuous growth and expansion and by 2016, the factory had reached 66,000 square feet spread over four buildings on a seven-acre property with 33 dedicated employees. Throughout the years, the focus of Blue Mountain Flavors remained steadfast in shipping only quality products, at a reasonable price, in a timely fashion.

Through research and careful management, a broad range of flavors are continuing to be developed, including unique kosher and halal products in dry, oil-based or water-based formulas. With our expertise in flavor production, Blue Mountain Flavors supports numerous companies by contract manufacturing their products.

Today, Blue Mountain has the facilities and capabilities to meet the demands of any of customer. We continue to globally service both food producers and flavor companies throughout the industry. The research staff is eagerly developing new concepts and applications while the production and support staff are in place to handle every opportunity. Our goal is to successfully enhance your products and share in your success.

OUR KEY PEOPLE

DR. WILLIAM L. BAUGHER,

B.S., M.S., Ph.D. studied at five universities and is a graduate of both Virginia Tech and Cornell University.  He has worked in food product development since 1971, studying heat-induced reactions that take place within animal tissues and cells.  At Proctor and Gamble Company he produced three patents: meat flavoring for analogs, a freeze/thaw stable frozen dessert, and gelatinization of flavored vegetable oils.  

At PFW Flavors, a division of Hercules, Bill developed a line of processed flavors called the “Hot Line Flavors” which are retort and shelf-stable.  He also developed the “Luxor KB, GR, E and MB” series of hydrolyzed vegetable proteins. Both of these flavor lines are currently sold worldwide. As Vice-President—Technical for Universal (later Sensient), Bill coordinated research programs on a worldwide basis and visited operations in six countries, as well as creating the process flavor laboratory in Indianapolis.  He is particularly proud of developing the reaction technology used to flavor French fries. Using this technology, the manufacturer was able to reduce the cholesterol level fifty-fold in the fries and still retain the beefy flavor character. 

As founder of Blue Mountain Enterprises in 1988 and primary flavor creator, Bill Baugher enjoyed his role as President and Certified Food Scientist for 32 years.  Currently, he serves as Chief Executive Officer, focusing his attention on management of the company growth and equipment acquisition.

 

DR. JON L. BAUGHER

B.S., M.S., Ph.D. graduated from James Madison University and North Carolina State University. He has literally grown up in the food product development world, benefitting from close association with the business. Besides Blue Mountain Enterprises, Jon has interned at the Stanford Research Institute, as well as worked at Frito Lay-Pepsi, developing products on their shelf-stable Dips team. The focus of his master’s research was functional genomics, developing methods to increase the functionality probiotics and other common yogurt bacteria. Throughout his doctoral research, his primary focus was food safety, identifying key mechanisms for norovirus attachment to fresh produce items such as raspberries and strawberries.

Jon has held leadership positions with the Institute of Food Technologists (IFT) at the university and national level, serving a 3 year term as President of IFT Student Association, the IFT Board of Directors, and as a Board member of IFT Feeding Tomorrow.

In January of 2020, Jon became the President of Blue Mountain Flavors. Although he has assumed responsibility of overall day to day operations, he looks forward to continuing to work directly with customers and the development of novel flavor systems.

 

LAURA E. BAUGHER KEY

A.A., B.S.B.A, M.S., graduated with honors from both Lenoir Community College and East Carolina University with degrees in Arts, Business Administration, and Accounting respectively. Laura has been employed at Blue Mountain Enterprises since the fall of 1991, joining the company once it had become established in Kinston, North Carolina. She has continuously risen through corporate ranks serving in the following positions: Customer Service, Accounts Payable and Receivable, Logistics and Inventory Management, OSHA Facilitator, Certified Food Defense Coordinator, Operations Manager, and Vice President of Human Resources and Accounting. An active mother of six, Laura brings a refreshing approach to personnel training and supervision, working with each employee to ensure satisfactory conduct and work ethic. A valued Board Member, Laura’s expertise in company operations remains an asset to Blue Mountain Flavors.

 

 

TERESA B. BAUGHER,

B.S. graduated from Radford University and began her career as a teacher of high school French and English.  Previously working in the office of the New York State Director of Cooperative Extension and as accounts payable secretary at F. & F. Koenigkramer Manufacturing Company taught her diverse, useful skills.  As the original employee of Blue Mountain Enterprises, Teresa adapted quickly and held many positions through years of on-the-job training. Through daily contact with Bill, customers and suppliers, she acquired significant knowledge of the flavor industry.   Her current title is Corporate Secretary/Treasurer where she primarily manages banking and taxes, accounts receivable and payable. Teresa especially enjoys traveling with Bill to meet customers around the world and long-time associates at industry events.