Hanley’s Foods’ Sensation dressing graduates from LSU Food Incubator

Hanley’s Foods’ popular Sensation salad dressing has graduated from the LSU AgCenter Food Incubator and will now be manufactured by a co-packer in north Louisiana. Richard Hanley, who has been making his Hanley’s Foods salad dressings at the incubator since it opened last July, will now be able to produce 650 gallons of the Sensation dressing a day.

“This is a huge accomplishment,” says Gaye Sandoz, food incubator director. “Reaching the level of sales needed to be accepted by a co-packer is no easy task. Richard has a great product that we’ve enjoyed helping him improve, and he’s worked very hard to market it and grow his business.”

Hanley says the Sensation dressing is in more than 150 stores across Louisiana, Texas, Mississippi and Alabama, and that number is growing by the day. Going to the co-packer was the next step for Hanley in making his food company a national enterprise.

“We were at a point where it was a lot of work for us to go to the incubator every Friday and make 1,000 bottles with 10 people,” he says. “We had to go to the next level.”

Hanley, who has also released a seasonal Strawberry Vinaigrette dressing, is also currently working on an avocado dressing for this fall. For more information on Hanley’s Foods, click here.