It all started about 130 years ago, with a small cheese dairy founded by Josef Anton Meggle in upper Bavaria near the Alps.  The headquarter of Meggle is still in Wasserburg am Inn, where it all began.

In the following decades the company continued to grow and in the 1930s became the largest dairy in Munich. In 1932, semi-automatic production began with machines forming 250 g and 500 g butter pieces. The breakthrough for Meggle came with the 37th International Eucharistic Congress in Munich in the summer of 1960. Meggle was chosen to supply the 500,000 international participants with butter during the week-long event. Meggle developed the portion butter – and created a new product category. In 1998, the company was restructured and became a stock corporation. In 2012 the company revenue exceeded one billion Euros for the first time. Meggle has production and sales locations in North and South America and Asia. In Eastern Europe, milk, cheese, cream and yoghurt products for local markets are produced at several locations.

During the years, Meggle has been not just a name, but also a symbol interlinking tradition and progress, continuity and constant change and today the company has become a global organization with sites, representatives and customers all over the world.  The long-term expertise in processing of milk and whey is Meggle strength.  Its 2500 employees worldwide do their utmost every day to improve still further.

Meggle produces butter and butter specialities such as herb, garlic and truffle butter. However the product segment is vast and categorized under dairy, nutrition, savoury, bakery and sweets and ingredients.