Lantmännen’s meat and charcuterie company Scan Sverige has agreed to acquire Swedish peer Lindvalls Chark to “broaden its business portfolio”.
The financial details of the transaction have not been disclosed.
In a statement, Lantmännen said the deal will consolidate Sverige’s “position as Sweden’s leading meat and charcuterie company”.
Lantmännen group president and CEO Magnus Kagevik said: “The acquisition of Lindvalls complements Scan Sverige’s existing business and brands in an excellent way. Lindvalls is a well-known company that is now becoming fully Swedish again.”
Established in 1925, Lindvalls Chark has been part of the Norwegian Jordaneskoncernen since 2017.
Lindvalls Chark specialises in sausages and charcuterie sourced from Swedish farms.
The company employs nearly 100 people and generates an annual turnover of around Skr400m ($37.18m).
It produces around 8,000 tonnes of sausages annually at its production facility in Strömsnäsbruk, located in Småland. The company caters to both the service trade sector and the retail market under its own brand.
Under the terms of the agreement, Scan Sverige will take over the “entire Lindvalls Chark operation”.
However, the company plans to manage Lindvalls as a separate business unit while retaining production at the Strömsnäsbruk facility.
Subject to receiving regulatory approval, the deal is anticipated to close in the first half of this year.
In March of last year, Lantmännen acquired HKScan’s Swedish operations for €60m ($65.9m) and rebranded them as Scan Sverige.
Stockholm-headquartered Scan, Pärsons and Bullens brand owner employs approximately 1,800 people and operates production facilities in Kristianstad, Skara, Linköping and Halmstad.
Scan Sverige MD Lars Appelqvist said: “Our acquisition of Lindvalls will further strengthen our position, not least in the convenience area – and with their expertise and well-reputed brand, we further our access to a flexible and customer-oriented organisation.
“The acquisition also enables us to continue leading the way forward in terms of increased, sustainable meat production – along with members, colleagues, and suppliers.”
