KernAkuell December 2020, News
New product management setup
Power team for product innovations
Estyria has brought on board two experts in the field of food innovations: Elisabeth Mittelbach-Krenn and Kerstin Mündler.
The new top duo introduce themselves:
Mag. Elisabeth Mittelbach-Krenn
Product and Innovation Management
“I follow new products through from the initial idea to market-ready implementation. I have spent 15 years accumulating experience in this field as Head of Marketing and Product Manager for a food company where I not only became familiar with the Austrian trade landscape but also learned the importance of servicing customer needs appropriately. My background as a qualified nutrition trainer has equipped me with further sound knowledge in this field. For me food is not only a basic everyday need but also a vehicle for emotions and stories. I am delighted to be part of a dynamic, innovative, Styrian team and I look forward to being able to present new products for the trade soon!”
Kerstin Mündler
Product Development
“For a few weeks now I have been proud to count myself part of the Estyria team. In my work as a product developer I always strive to develop new and innovative products that enable our customers to always have a market advantage. Together with the Product Management and Sales teams it is my task to identify and specify customer and market needs and to work with our internal and external business partners to devise solutions. My extensive experience with a well-known food processor provides a good basis for meeting all these challenges in the best possible way.”
Ein kleiner Einblick
The biggest contract grower
of oil pumpkins PGI
Alwera AG, Estyria’s parent company, is responsible for production of the raw goods via a contract farming system. The two companies have for some years maintained the largest PDI area of oil pumpkin in Austria and they know the fields and the farmers personally.
Read moreImmer auf dem neuesten Stand
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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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About us
We are the specialist for pumpkin seeds, pumpkin seed oil, pulses and mushrooms. Plus an extensive organic range of dry products. We are passionate about natural foods with high-quality ingredients..
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