KernAktuell November 2021, News

Company development

Estyria stays on track – despite the pandemic

Over the last financial year, Estyria successfully grew by 5%. The company’s division for the restaurant & foodservice industry is still the most strongly hit by the pandemic, but the outlook for 2022 seems more positive. All other business divisions developed according to plan.
The financial year was heavily affected by huge price increases for raw materials and production resources. This trend seems set to continue, meaning we’ll need to take higher inflation rates into account for some while to come. Availability is no longer a given.

Our responses to the price war

In light of the above conditions, Estyria has consciously decided not to pursue certain lines of business where doing so would mean compromising on quality in order not to cross a certain price threshold. Instead, we’re countering with attractive product innovations that reflect the buzzwords of the age – meat substitutes, for example, as well as organic quality, regionality, nutraceuticals, wholefoods (“clean eating”) and carbon neutrality. We’re also responding to the price war by investing in our product quality, for example, our state-of-the-art stamp press technology 4.0 and a new ECO DRY process 2.0. Last but not least, we’re investing in compelling brand management, with a strong focus on digital customer relations.

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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