Hanley’s to roll out latest dressing, the next step in its mission to ‘take down Hidden Valley’

Hanley’s, the local maker of all-natural salad dressings, will launch its fourth dressing in early November—a 100% plant-based ranch. Though ranch dressing is typically made with eggs, buttermilk and sour cream, Hanley’s version substitutes peas for the eggs and coconut and cocoa butters in place of the buttermilk.

“We’ve worked ridiculously hard on it over the past year and now it’s ready,” says Richard Hanley, who, with his wife, Kate Hanley, owns the company.

The ranch dressing is the latest addition to the rapidly growing company’s product line.  Hanley’s emerged on the local food scene in 2012 with its signature Sensation Salad dressing. The following year it introduced a seasonal Strawberry Vinaigrette—which will join the product line year-round beginning in 2016—and late last year it rolled out an Avocado dressing. A Creole Ranch is also in the works and will be introduced next year.

Additional products are on the drawing board as well, but the Hanleys—who still produce all their dressings by hand at the LSU Food Incubator—are looking for a larger manufacturing space. The company is churning out almost 400 cases of dressings per month, which can be found in more than 300 supermarkets and food stores across the Gulf South.

“We’re still at LSU, which has been great, but we’re desperately looking for more space,” Hanley says. “We’ve far exceeded the pilot plant and we’re working with several manufacturers trying to go nationwide.”

Since its founding more than three years ago, Hanley’s revenues have increased about 20% a year, and the company has been profitable every year, Hanley says.  

“Slow and profitable is the game plan,” he says. “But we want to take down Hidden Valley. That’s the target.”

—Stephanie Riegel

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