A legacy of resourcefulness

The story of our production in Stidsvig dates back to the late 19th century, when local farmers and slaughterhouses established an early industry focused on making full use of all animal raw materials. Bones, fat, and hides were not seen as waste, but as valuable resources that could be refined into bone meal, fat, protein, and edible products such as greaves and meat byproducts.

From the late 1970s onward, the focus increasingly shifted toward protein extraction and flavor development, including early pilot projects for broth and flavor enhancers in Denmark. This led to international collaboration between Danish and Swedish experts, combining production strength with market-driven innovation. The result was the development of new product categories such as broth ingredients and agglomerated powders.

In the following decades, the Stidsvig site continued to evolve through mergers, acquisitions, and modernization. These expansions strengthened the site’s specialization in advanced protein processing and functional ingredient production.

Today, the legacy of Stidsvig continues as a highly specialized production site focused on transforming animal raw materials into premium functional ingredients. Building on more than a century of expertise in protein recovery and resource utilization, we now produce advanced solutions such as organic bone broth, protein extracts, and functional savory ingredients for the global food industry.

Our specialization lies in turning high-quality raw materials into clean label, EU-certified ingredients that combine tradition, science, and modern food innovation.