Meggle up in 2017

“Overall, Meggle recorded a positive development in the past fiscal year,” sums up Reinhold Schlensok, CEO for the German dairy group.

Turnover this year amounts to around €1bn, a clear increase on aweaker 2016. This more positive result was primarily due to price increases, but also from the growth of the group of companies.

However, the fluctuations in raw material costs made it difficult for Meggle this year. The price of cream raw materials  tripled in just a few months. On the other hand, prices for skimmed milk powder and whey powder dropped significantly.

“We cannot stop these developments, we cannot change them and we cannot predict them,” says Schlensok. “We have to manage them.”

The Consumer Products West division has improved, as reliability and loyalty of Meggle customers has continued. The new butter product “Die Gute zum Backen” has had a very positive introduction due to Christmas and it being a baking time.

In eastern Europe, Meggle scored points with new protein products, and the assortment for lactose intolerance was also well received. Another good result was the milk and whey utilisation for functional dry products.

In 2017 the Wasserburg site has again invested heavily in new, more modern facilities. The new production unit for lactose “is a milestone in quality upgrading,” according to the dairy.

In 2018, management plans to invest another double-digit million amount for the modernisation of the company headquarters in Wasserburg.