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our team
We are an experienced team of food experts.
You are welcome to contact the appropriate person direct with queries or enquiries.
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Prok. Mag. Manfred Feistritzer
Head of Global Trade
Gerhard Berghold
Head of Steirerkraft Kernothek
Prok. DI Dr. Silvia Pfeiffer-Mayer
Head of Quality Management / Quality Assurance / Product Development
Mag. Elisabeth Mittelbach-Krenn
Head of Marketing / Product- and Innovation Management
Margit Matzl
Key Account Manager Organic Trade
Christoph Neuhold, BA, MSc
Key Account Manager Retail
Hermann Meyer
Key Account Manager Gastronomy
Mag. Helene Kulmer
Quality Management / Quality Assurance
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Traditional Styrian
stamp press process
While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.
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