Values-Driven
Values-Driven
By putting people and quality first, we’ve grown into a modern food company serving millions of families across the country.
Generation Family-Owned
Facilities Nationwide
Million Households Served
How a small family business
became one of America’s
leading lunch meat makers.
With just $25 to his name, Antoon Van Eekeren emigrates from the Netherlands determined to build something meaningful and eventually settles in Chicago.
Antoon opens a frozen food storage facility, purchasing a 12,000-square-foot freezer and renting cold storage space to neighbors who needed a reliable way to preserve fresh food.
Land O’Frost begins producing frozen meat pies, TV dinners, and wafer-sliced meats, cementing Antoon’s mission to help put wholesome food on families’ tables.
Land O’Frost is officially incorporated, formalizing a fast-growing business.
Paul Van Eekeren designs new manufacturing equipment, improving food safety, reducing labor intensity, and making quality products more accessible.
Production begins on ready-to-eat-meals for the U.S. military using retort packaging technology.
Our partnership with Breakthrough T1D (formerly JDRF) begins, resulting in more than $1.2 million donated to date.
Land O’Frost Premium packaging is redesigned to modernize the beloved brand.
Land O’Frost Premium leans into adventurous flavors with the introduction of Hot Honey Chicken and Hot Honey Ham.
Each day at Land O’Frost starts with a singular purpose: to make every day more fulfilling than the last. These values drive everything we do.
Through rigorous standards, ongoing training, and strong partnerships with suppliers and industry leaders, we go beyond compliance to deliver food safety and earn trust every day.
Helping kids play, grow, and belong through long-standing youth sports support.
Backing life-changing research and causes close to our hearts.
Reducing waste, conserving resources, and improving efficiency across our operations.
Built on belonging and a shared pride in what we craft, our culture welcomes new ideas and continuous improvement — of our food, or workplace, and ourselves.
