1st Austrian Federal Congress on Fermentation

Fermentation: A Market of the Future – New Business Models and Value Creation for the Food Industry

On April 23 and 24, 2026, the time will have come: We will cover everything from traditional fermentation to state-of-the-art high-tech proteins from the bioreactor. For the first time, experts, producers, and innovation enthusiasts from all over Austria will gather at ZIB Nikolai in St. Veit in Southern Styria for two days to gain practical insights into the economic and technological potential of fermentation.

What awaits you:

• 200 participants
• A central platform for fermentation in production, science, and industry
• Exchange between producers, startups, researchers, and the food service industry
• Focus on innovation, scaling, and market launch of fermented products
• Current topics such as plant-based foods, functional foods, precision fermentation, and sustainability
• Practical knowledge, best practices, and real insights from successful projects
• Building a strong fermentation community in Austria

• 12:30 p.m.: Registration, aperitif, and light business snacks
• 1:00–1:10 p.m.: Official opening
  Welcome remarks by Provincial Minister of Economic Affairs Willibald Ehrenhöfer and SFG Managing Director Christoph Ludwig. Moderator: Susanne Urschler, Head of Styrian Food Hub

Fermentation: Between Tradition and Future Protein from the Bioreactor

• 1:10 – 1:50 PM: Executive Keynote
  Revolution from the Microcosm: Fermentation as a Growth Driver for the Circular Economy and New Food Ingredients
  Martin Reich (Biologist, Author, Bioeconomy Expert)
• 1:50 – 2:20 PM: Strategic Outlook
  A journey through the diverse world of fermentation, from tradition to innovation – from clay pots to bioreactors
  Fritz Treiber (microbiologist and molecular biologist, author, expert in nutrition & health)
• 2:20–2:45 PM: Networking Break – Coffee & Brainfood

Market, Trends & Business Models: What Entrepreneurs Need to Know Now

• 2:45 – 3:15 PM: Market Analysis
  Trends and economic prospects for fermented foods – market potential, consumer trends, and business cases in the DACH region
  Cyriacus W. Schultze (Strategy & Market Expert for the Food and Beverage Industry, Managing Director of the CLATU Group)
• 3:15 PM – 3:30 PM: Startup Case Study
  From byproduct to premium product – Fermentfreude as a scalable business model
  David Haider (Fermentation expert & Co-founder of Fermentfreude OG)
• 3:30 – 3:45 PM: Rethinking Fermented Beverages
  Innovative beverage alternatives beyond alcohol and classic lemonade
  Christoph Winkler-Hermaden (Head Winemaker, Winkler-Hermaden Winery, and Managing Director of Saphium Biotechnology GmbH)
• 3:45 – 4:30 PM: Tasting & Business Networking
  Curated tasting of fermented products – networking with producers, exhibitors, and keynote speakers

Future products from the bioreactor – From concept to industrial implementation

• 4:30 – 5:00 PM: Industry Keynote
  Future Technologies in Protein Extraction, Biomass Fermentation, and Precision Fermentation
  Anton Glieder (Managing Director & CSO of bisy GmbH)
• 5:00 – 5:15 PM: Technology Deep Dive
  Fermenters & Bioreactors as a Production Factor – Requirements, Investments, Quality
  Reinhard Heber (Business Development Manager, ZETA GmbH)
• 5:15 – 5:30 PM: Scaleup Insight
  Tasty and Healthy from the Bioreactor: From Process Scaling to Market Launch
  Astrid Radkohl (Managing Director & Co-Founder, Yflavour FlexCo)
• 5:30 – 6:00 PM: Success Story
  Innovation Meets the Market: How Revo Foods Successfully Scales Plant-Based Products
  Kostyantyn Matsekh (Sales Manager, Revo Foods GmbH)
• 6:00 – 9:00 PM: Executive Networking
  A sensory journey through the world of fermentation – a flying dinner featuring regional, fermented products during an exclusive networking event

Practical workshops for entrepreneurs, product developers, and innovation managers

• 9:15 a.m.: Registration
• 9:30 a.m. – approx. 1:00 p.m.: Workshops on specific areas of fermentation, including a 30-minute networking break

1. Beer & Bread
   Michael Frieß (Master Baker, Altenburger Bakery) and René Rehorska (Lecturer in Sustainable Food Management, FH Joanneum)
   Fermentation closes the loop between beer and bread. In this workshop, you’ll learn how to make tasty bread from spent grain at home and how baked bread can be reused to make aromatic beer.
2. Vinegar & Mustard
   Andreas Fischerauer (Vinegar Expert & Founder – Fischerauer Feinstes GmbH)
   Homemade vinegar and mustard: You’ll gain insight into the production, quality, and taste of these versatile condiments. Ferment your own vinegar and enhance it with herbs, fruits, or spices to create aromatic specialties. You’ll also learn how to properly use vinegar in mustard preparation.
3. Kombucha & Co
   Marcel Raunnigger and David Haider (fermentation experts & founders – Fermentfreude OG)
   Kombucha, kefir & Co. aren’t just delicious—they’re also known for their health benefits. In this workshop, you’ll make the primary and secondary fermentations for these refreshing, non-alcoholic beverages yourself. You’ll also take four products home and receive valuable tips on how to enjoy them in a variety of ways.
4. Kimchi & Seasonings
   Andrea Bierwolf (Fermentation Expert & Founder, Fermentista Andrea)
   When vegetables, spices, and microorganisms come together, flavor boosters are created: In this workshop, learn how to make kimchi, salted lemons, garlic paste, and more, and how to creatively and deliciously incorporate them into your cooking.
5. New Proteins
   Anton Glieder (Managing Director & CSO, bisy GmbH)
   This workshop covers the basics of protein production using yeast. The focus is on sterile working practices and the key difference from winemaking: what is avoided in winemaking is specifically necessary in protein production.