Baader and Grieg Seafood seal landmark $14 million deal in Barcelona

Editorial Staff

Investment by Grieg marks shift from supplying raw materials to delivering 25% of products as finished goods.

Norwegian salmon producer Grieg Seafood and processing technology giant Baader have signed a deal to establish a cutting-edge salmon processing facility in Gardermoen, near Oslo, featuring advanced post-rigor fillet technology.

This facility, slated for completion by summer 2025, represents a substantial commitment with a projected investment of NOK 130 million ($14 million).

Baader Norway VP Sales Modulf Barstad expressed pride in being chosen for this project, highlighting the intensive collaboration with Grieg Seafood.

“Our partnership with Grieg Seafood has been intensive and constructive. We’ve leveraged our collective expertise and insights throughout every phase,” said Barstad. “Their responsiveness and the meticulous execution of the project are truly commendable.”

Business Development Director at Grieg Seafood, Piotr C. Wingaard hailed the deal. “Our factory is one of few salmon processing plants in Norway which have been built from the ground up. Therefore, it will be a state-of-the-art facility, something which we are very proud of”.

The partnership between BAADER and Grieg Seafood was underscored by their shared commitment to innovation and quality. Wingaard emphasized BAADER’s role not just as an equipment supplier but as a contributor to the design phase, ensuring optimal factory flow and space utilization.

The new facility aligns with Grieg Seafood’s strategy to extend its value chain closer to consumers and enhance its focus on sustainability, aiming to reduce climate impacts by replacing airfreighted whole fish with locally processed fillets. This shift includes a transition from solely supplying raw materials to also delivering 25% of their products as finished goods, alongside a heightened emphasis on environmental, social, and governance (ESG) principles.

The strategy, according to Wingaard, involves reducing climate impact by substituting airfreighted whole fish with locally processed fillets.


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