History

Bernd Tönnies established what is now the family business as a wholesale operation for meat and sausages. Shortly thereafter, Clemens joined the company, which at the time employed around 20 people. The initial concept focused on the cutting and preparation of meat products for the sausage industry.

The young company successfully adapted the division of labour used in other industries to the meat sector, which spurred steady growth. This expansion led to a relocation of operations to Herzebrock, with staff numbers rising to 60.

The Tönnies Group took over the historic pig slaughterhouse in Weißenfels, Saxony-Anhalt, from the Treuhand agency. The site had a long tradition of slaughtering dating back to the 19th century.

In their hometown, the Tönnies brothers began construction of a state-of-the-art meat processing facility. Under the overarching concept of a ‘quality meat production facility’, they introduced a continuous and uninterrupted production chain.

The state-of-the-art processing facility was completed, integrating slaughter and processing into a seamless, biological unit. This also marked the realisation of inline production – concept of continuous and uninterrupted production. Around 400 new jobs were created.

With the introduction of fully automated meat processing, the Tönnies slaughterhouse became Europe’s most modern facility. Computer-controlled processing units performed precise cuts, preparing portions for further refinement, achieving a significant leap in quality production.

At the Brørup site in Denmark, pig slaughtering operations commenced, marking the company’s first foray into international markets.

A new social and administrative building covering approximately 17,000 square metres was completed in Rheda. The facility included a childcare centre and a fitness studio for employees.

Whole-animal utilisation is a cornerstone of the company’s philosophy. To this end, the group acquired Pharma Action, which extracts polysaccharides from pig intestinal mucosa for the production of heparin, a medication that prevents blood clotting.

The pet food company Petcura was established in Meppen, Emsland region, Germany. Operating out of a former sausage factory, it produces premium products for pets. Thanks to its integration within the group, a steady supply of high-quality raw materials is guaranteed. Petcura quickly became one of Germany’s leading pet food providers, offering both branded products and private-label goods for retailers.

Shareholders Clemens and Robert Tönnies agreed on a new corporate structure, with Maximilian Tönnies, son of Clemens, joining as a shareholder. The five new business divisions were defined as Meat, Convenience, Sausages, Ingredients, and Logistics.

The zur Mühlen Group was incorporated into the Tönnies corporate structure, leading to the creation of the ‘Sausages’ division. Axel Knau was appointed as its new managing director. This acquisition enabled Tönnies to expand into the pre-packaged sausage and canned sausage market.

In a drive for greater sustainability, Tönnies introduced Agenda t30, outlining the company’s goals and commitments for the future. These included meeting societal demands for responsible meat production, ensuring the company’s economic viability alongside that of its agricultural partners, and safeguarding jobs sustainably.

A joint venture with the Dekon Group in China was formally agreed upon, marking the establishment of the company’s first non-European slaughterhouse in Sichuan Province. The facility, with an initial capacity for two million pig slaughters per year, began operations.

The company continued its growth in the vegetarian and vegan meat alternatives market, consolidating activities under the brands ‘es schmeckt’, ‘Vevia’, and ‘Gutfried veggie’. These were housed within the independent Vevia 4 You GmbH & Co. KG, supported by a dedicated production site in Böklund.

For the first time, the company invested in a start-up focused on alternative proteins. The Berlin-based company Nosh specialises in products derived from the Japanese ‘miracle fungus’ Koji. Using fermentation, it produces nutrient-rich foods with minimal ingredients. The fungal mycelium’s texture and colour make it an ideal protein source for meat alternatives.

In recognition of its evolution from a meat-focused business into a comprehensive food producer, the holding company will be renamed Premium Food Group by the end of 2024.