WE AT PROFOOD
We act with a long-term mindset. This means continuity, low staff turnover and long-term relationships with customers and suppliers. We total over a dozen, all with the same approach to providing excellent and personal service. Whether dealing with spare parts for temporary shut-downs, rapid delivery of consumables or long-term solutions such as investments in machinery, ongoing service to existing machinery or the development of new cured meat products.
After two weeks at Pååls bakery and weekend work at a petrol station, Peter joined Profood in 1990. Today, Peter is CEO. And he sells spices, seasons and creates new spice mixes, and develops products. As a social, enterprising and prudent visionary, he balances bold ideas with financial security and impressive feasibility. Which is also reflected in the external marketing. His best cured meat dish is veal brawn. His favourite spice is called Hanchen gold, a barbecue spice for chicken over Oktoberfest in Munich.