KernAktuell November 2021, News

ANUGA 2021 Review

Trade fair review

This year, on account of the pandemic, the world’s leading food and beverage fair in Cologne was (unsurprisingly!) considerably emptier than in previous years. Around 70,000 visitors attended the event – some 100,000 fewer than two years ago.

But although our Estyria team touched base with fewer visitors than in previous years, their customer interactions were more meaningful, and everyone was grateful to meet in person and see our latest new products. This year, Estyria set up its exhibition stand in Hall 10.2. This meant we were closer to our German customers, an advantage we plan to exploit again in two years’ time by welcoming customers and business partners at the same spot.


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KernAktuell issue November 2021 >>

Immer auf dem neuesten Stand


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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