Meggle GmbH & Co. KG’s Acquisition of Stegmann Emmentaler Käsereien GmbH

Gleiss Lutz advised Meggle GmbH & Co. KG on the deal.

MEGGLE GmbH & Co. KG announced the acquisition of Stegmann Emmentaler Käsereien GmbH.

The takeover allows MEGGLE to strengthen its position in the cheese product segment. Closing of the transaction is still subject to the customary regulatory clearances. The parties have agreed not to disclose the purchase price.

MEGGLE Group, with registered office in Wasserburg am Inn, produces butter and butter specialities, convenience products for end consumers and the food service sector, along with functional dry products for the food, pharmaceuticals and feed industries.

Stegmann’s cheese dairy most recently generated sales of approximately EUR 120 million and was a member of the largest French dairy cooperative, Sodiaal Group. Approximately 200 staff are currently employed at its locations in Kempten and Altusried.

The Gleiss Lutz team was led by Dr. Rainer Loges (Picture) and further included Dr. Olaf Hohlefelder, Dr. Mathias Boas-Knecht, Dr. Johannes Niewerth, Lesley Milde, Dr. Jacob von Andreae, Aylin Hoffs, Dr. Jens Günther, Dr. Matthias Böglmüller, Mark Gerigk, Dr. Petra Linsmeier, Dr. Tobias Klemm, Dr. Matthias Werner, Dr. Theresa Uhlenhut and Sebastian Girschick.

Involved fees earner: Mathias Boas-Knecht – Gleiss Lutz; Matthias Böglmüller – Gleiss Lutz; Mark Gerigk – Gleiss Lutz; Sebastian Girschick – Gleiss Lutz; Jens Günther – Gleiss Lutz; Aylin Hoffs – Gleiss Lutz; Olaf Hohlefelder – Gleiss Lutz; Tobias Klemm – Gleiss Lutz; Petra Linsmeier – Gleiss Lutz; Rainer Loges – Gleiss Lutz; Lesley Milde – Gleiss Lutz; Johannes Niewerth – Gleiss Lutz; Theresa Uhlenhut – Gleiss Lutz; Jacob von Andreae – Gleiss Lutz; Matthias Werner – Gleiss Lutz;

Law Firms: Gleiss Lutz;

Clients: MEGGLE GmbH & Co. KG;

Author: Federica Tiefenthaler