Manufacturer of frozen and chilled pizzas, snacks and ready meals as private labels for retail and foodservice
Freiberger Lebensmittel GmbH
Berlin · Burg · Sülzetal/OT Osterweddingen · Muggensturm · Oberhofen im Inntal (AT) · Westhoughton (GB) · Spalding (GB) · Beaver Dam (US) · Wheeling (US) · Warsaw (PL) · Lyon (FR) · Parsippany, NJNew on Amplifa
About Freiberger
Freiberger Lebensmittel GmbH, headquartered in Berlin, is an international manufacturer of frozen and chilled pizzas, snacks, baguettes, hotdogs, pasta and ready meals as well as backshop products. The company exclusively produces private labels for food retail and foodservice and supplies markets in over 30 countries in Europe, the USA and Canada. Production is based on the core processes Sheet & Cut, pan and dough ball, as well as baking in a stone oven; up to 3.5 million pizzas or up to 4.5 million products are produced daily. Around 3,800 employees work at eleven locations in Germany, Austria, the UK and the USA. Freiberger has been a 100 percent subsidiary of Südzucker AG since 1998 and has specialized in recipe development, category management, production and launch support for retail partners.
- Site
- Berlin
- Processes
- Stone oven pizza production (baking on stone), Sheet & Cut process (rolling and shaping dough), Pan process (shaping and baking dough balls in pans), Dough ball process (rolled out or hand-stretched, stone oven), Production of frozen and chilled pizzas (private labels), Baguette and bread snack production, Hotdog production, Pasta and ready meal production (lasagne, tortellini, gnocchi, Spätzle, risotto)
- Materials
- Pizza dough (fresh dough, hand-stretched bases), Organic quality ingredients, Gluten-free ingredients, Lactose-free ingredients, Fish (MSC-certified), Protein/vegan/hybrid ingredients, Sheet & Cut process, Pan process
- Certificates
- IFS Food, BRC, ISO 50001, ISO 45001, FDA registration, USDA, FSMA, MSC, AOECS (gluten-free), Organic certification EU Organic Regulation, SAS/Swiss, QS
- Founded
- 1976
- Employees
- 3800
- Industries
- Food retail (private labels), Foodservice
- 01
Market research and trend analysis
- 02
Assortment analysis / category management
- 03
Recipe and product development (workshops, sensory analysis, nutritional design)
- 04
Dough and process engineering (Sheet & Cut, pan, dough ball, stone oven)
- 05
Production
- 06
Quality inspection
- 07
Packaging and logistics
- 08
Launch support and success monitoring
Ingredients & Processes
Sheet & Cut process
The dough is gently rolled and shaped; produces even, crispy and juicy bases for assortments with high efficiency requirements.
Pan process
Dough balls are shaped and baked in pans; characteristic rim and crispy underside, from thin and crispy to thick and airy.
Dough ball process
Dough balls are rolled out or hand-stretched and baked in a stone oven; airy rim with typical blisters and artisanal appearance.
Organic ingredients (EU Organic Regulation)
Organic quality in accordance with the EU Organic Regulation for pizzas in organic private labels.
Gluten-free ingredients
Production of gluten-free products according to the European AOECS standard.
Lactose-free ingredients
Lactose-free and gluten-free products according to Swiss SAS/Swiss certification.
MSC-certified fish
Ingredients from sustainable fishing according to the Marine Stewardship Council standard.
Protein/vegan/hybrid ingredients
Development and production of products with protein, vegan and hybrid ingredients.
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Stone oven pizza production (baking on stone)Heat treatment | – | – | – | – | Pizza dough (fresh dough) |
| Sheet & Cut process (rolling and shaping dough)Forming | – | – | – | – | Pizza dough |
| Pan process (shaping and baking dough balls in pans)Forming | – | – | – | – | Pizza dough |
| Dough ball process (rolled out or hand-stretched, stone oven)Forming | – | – | – | – | Pizza dough |
| Production of frozen and chilled pizzas (private labels)Other | – | – | – | 3.5 million units/day | Dough, Cheese, Meat, Vegetables |
| Baguette and bread snack productionOther | – | – | – | – | Dough |
| Hotdog productionOther | – | – | – | – | Dough, Sausage |
| Pasta and ready meal production (lasagne, tortellini, gnocchi, Spätzle, risotto)Other | – | – | – | – | Pasta, Sauces |
| Backshop products for vending machines (pizzas, snacks, hotdogs)Other | – | – | – | – | Dough |
| Recipe development and product development (market analysis, workshops, sensory analysis,Engineering | – | – | – | – | – |
| Quality inspection (>60,000 internal inspections, 300,000 individual tests, 4,000 external auditsTesting | – | – | – | – | – |
| Flammkuchen (tarte flambée) productionOther | – | – | – | – | Dough |
7 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Fully automated production lines with digital process control | – | – | – | – | Osterweddingen |
| Modern robotics in production | – | – | – | – | Osterweddingen |
| Stone oven (baking oven) | – | – | – | – | Burg; Muggensturm; Oberhofen |
| Modern pizza production lines | – | – | – | – | Berlin |
| Modern technical systems (flexible production) | – | – | – | – | Muggensturm |
| Highly modern pizza production plants | – | 2 | – | – | Wheeling (IL), Beaver Dam (WI), USA |
| New frozen pizza plant Icebird | Stateside Foods Icebird | 1 | – | 2025 | Westhoughton, UK |
Additional services
Quality
Every location has its own quality team that monitors production and end products; central supplier management secures the raw materials. Every day, up to 4.5 million products are produced to IFS standard, accompanied by more than 60,000 internal inspections, 300,000 individual tests and 4,000 external audits.
| Evidence | Berlin | Burg | Osterweddingen | Muggensturm | Oberhofen | Westhoughton | Beaver Dam | Wheeling |
|---|---|---|---|---|---|---|---|---|
| IFS Food | ||||||||
| BRC | ||||||||
| ISO 50001 | ||||||||
| ISO 45001 |
History
- 1976
Founded by Ernst Freiberger with the takeover of a pizza delivery bakery in Berlin-Moabit with 20 employees
- 1983
Received the 'Goldener Zuckerhut' award for outstanding achievements in the food industry
- 1984
Pioneer in frozen pasta ready meals for microwave and oven
- 1986
Commissioning of the largest pizza factory of its time in Berlin-Reinickendorf
- 1988
First stone oven pizza baked directly on stone goes into production
- 1991
Takeover of Strickler in Muggensturm; baguettes added to the portfolio
- 1995
Introduction of the Alberto brand
- 1998
Freiberger becomes a 100% subsidiary of Südzucker AG
- 2000
Takeover of PrimAs in Oberhofen (Austria) for premium pizza
- 2003
Takeover of Stateside Foods in Westhoughton (UK); market entry in chilled pizza
- 2009
Integration of the Schwan's plant in Osterweddingen
- 2017
Takeover of HASA GmbH in Burg; acquisition of Richelieu Foods (USA) in December
- 2018
Expansion into the USA with Richelieu Foods
- 2023
Launch of Pizzatainment (cooperations with entertainment brands)
- 2025
New frozen pizza plant Icebird at Stateside Foods (UK) commissioned
- 2026
50th anniversary