aspects of a seed

cereals and pseudograins

From an ancient grain to a classic

Grains are an important source of energy and essential to a balanced diet. Amaranth, KAMUT® khorasan wheat, buckwheat and quinoa are ancient grains that were being eaten by our ancestors thousands of years ago. The ancient grains are diverse in taste and are currently undergoing a renaissance in modern cooking. Spelt rice, polenta, millet, couscous and bulgur are good alternatives to traditional rice. The puffed grains add an innovative range of tastes to our spectrum.


IFS

International Food Standard

Food Defense

Comprehensive food defense

FIC compliant

EU Food Information for Consumers Regulations

Our product range

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Steirerkraft

Styrian 1-minute-polenta coarse-grain

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Steirerkraft

Styrian 1-minute-polenta fine-grain

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Steirerkraft

Styrian 1-minute-polenta white fine-grain

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Steirerkraft

Styrian popcorn

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Steirerkraft

Styrian rice medium grain polished

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Mutter Natur

Organic popcorn

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Cooks love

Corn meal white

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Wertvoll

Organic couscous

reasons for a partnership

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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.

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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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