KernAktuell July 2021, News

Estyria achieves its best ever IFS result

Top IFS grades on a higher scale


In this year’s audit for the International Featured Standards Food assessment, Estyria Naturprodukte GmbH at its Wollsdorf site achieved an impressive 98.7%. 




We’re immensely proud of this result – which is the highest grade we’ve ever achieved since gaining our first IFS certification in 2006. We’d also like to say a big thank you to the head of Estyria’s QA department, Dr Silvia Pfeiffer-Mayer, and her team.


Gault&Millau 2022

On 9th June, the annual tasting session for Styrian pumpkin seed oil PGI was conducted in Vienna in cooperation with Gault Millau. We’re delighted to report that Steirerkraft’s Styrian pumpkin seed oil PGI once again passed with flying colours (for the seventh year running!) and is entitled to bear the new Gault Millau 2022 label from October 2021 on.


>> View the most recent certificates and labels HERE on our Estyria website.



KernAktuell issue July 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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