Gaining the “freshman 15” is a fear for anyone starting college, but eating healthy is a common solution. Hanley’s Foods wants to give students a healthier way to do it.
Hanley’s Foods has upgraded from being a tenant of the LSU AgCenter Food Incubator to working with a copacker to produce its product. The copacker can produce as much salad dressing as the company sells, andHanley’s Foods specializes in salad dressing.
Once a business grows to a certain level, it “graduates” from the incubator, and the responsibility of producing the product falls upon a “copacker,” or a contract company that produces an item in bulk for a business.
The food incubator opened in July 2013, and it helps business owners jump start their businesses with the assistance of food science faculty and students. LSU AgCenter Food Incubator director Gaye Sandoz said 18 tenants are currently involved with the incubator and 10 are processed.
Hanley’s Foods owner Richard Hanley said he got the idea for his business after starting a 30-day fast food fast with his brother in law.
“Sensation salad dressing is a staple salad dressing only offered in stores and restaraunts,” Hanley said. “I went to the store and wondered why was it not on the shelf and I had the vision that I could put it there.”
Hanley then quit his job and to focus on his new business. He said he remembers telling his wife that he quit and she thought he was crazy.
Hanley met Sandoz at Norco, another food incubator. The two developed a friendship, and Hanley said Sandoz gave him advice and became a mentor.
Sandoz said the incubator assisted Hanley with marketing and donated a booth. The AgCenter is the distributor and helped with making contact and getting stores to pick up the products.
“Hanley’s Foods started in 30 stores,” Sandoz said. “Richard is really proficient in marketing. He hustled and bustled and made the business grow.”
Though none of the ingredients used in Hanley’s salad dressing were raised at the University, Hanley, a Baton Rouge native, said he strives to buy from local vendors.
Sandoz said Hanley has used strawberries from Louisiana producers and purchased local bottles and labels.
Hanley said the incubator supplied him with superior food science knowledge, interns, bigger kitchens and additional staff. He said he has excelled here and the incubator is responsible for putting his products on the shelf.
“I truly developed a product that I am proud of here,” Hanley said. “The LSU AgCenter Food Incubator has managed to meet my ridiculously high standards. Money can’t buy that. I also work with a talented food science staff that challenges food science.”
Hanley said Hanley’s Foods plans to expand by heading west into the Dallas, Texas market. Hanley’s Foods has grown to be in 150 stores.
Though westward expansion is a goal, Hanley said the biggest game changer for the company is the next project. Hanley’s Foods is producing an avocado dressing that the company is dubbing as the “next ranch.”
“My goal is to create the world’s healthiest, non-dairy salad dressing by using avocado and white balsamic,” Hanley said.

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Emily Brauner

LSU Ag Center graduates Richard Hanley's salad dressing at Ingram Hall on Tuesday September 2, 2014.