From Burrata to an IoT-powered deep fryer: 14 new Styrian innovations from the Food Masterclass 2026
In the Food Masterclass, selected companies work with experts to develop innovations in the food sector. The focus is on six knowledge modules: product development, sensory analysis, analytics, food law, trends, and business models and sales. “The Masterclass demonstrates very concretely what innovation in the food industry means: It’s not just about developing yet another new product. The key is to refine an idea until the product, target audience, manufacturability, and market potential all align. This year’s projects demonstrate this breadth particularly impressively—from Styrian raw materials to digital technology,” says Susanne Urschler, director of the Styrian Food Hub.
The 14 projects range from regional foods and new processing methods to technical solutions for production. Among the products developed are Styrian burrata, sourdough pasta, pumpkin seed products, dry-aged fish, and a mushroom-smoked sausage. A high-performance IoT deep-frying system is also featured as a technological innovation designed to reduce oil and energy consumption.
Evaluation by a Panel of Experts
At the finals on September 10, 2026, in the Audimax of FH JOANNEUM in Graz, the companies presented their innovations to an audience and a panel of experts. In addition to product concept and taste, the evaluation focused particularly on the degree of innovation, market potential, and economic prospects. Eleonore Eisath, head of the MILK. Innovation Lab, focused her keynote address on another key success factor: packaging. Under the title “What Works on the Shelf? Packaging Psychology Between Design for Recycling and Design for Selling,” she demonstrated how design, sustainability, and brand impact interact.
First place in the Food Masterclass 2026 went to Carina and Christof Ziegler of Czilli for their Czilli Vulcano. Second place went to Andreas Lercher and Verena Klamm from Bio Müsli V.K. GmbH for their Chia Bowl, followed by Lena Pfeiffer and Elisabeth Mittelbach-Krenn from Estyria Naturprodukte GmbH, who took third place with their pumpkin seed spread. SFG Managing Director Christoph Ludwig congratulated the winners and all participants at the finals held at FH JOANNEUM.
Success Stories on the Market
Past editions demonstrate that market-ready products emerge from the Food Masterclass: By early 2026, 18 prototypes had been developed as part of the program, and 11 products had been launched on the market. Collaborations have also emerged from the program. For example, Marcel Raunnigger and David Haider met through the Food Masterclass and jointly developed a Käferbohnen tempeh under the Fermentfreude brand. “That’s exactly where the special value of the Masterclass lies for us: companies don’t develop in isolation, but open themselves up to expertise, new perspectives, and collaborations. When this leads to products that create long-term value in Styria, the Masterclass has achieved its goal,” said Urschler.
An overview of the 14 projects from the 2026 Food Masterclass
- Josef Fischer | Fischer Cheese Farm: Styrian Burrata
- Nina Schweinzger | Schweinzger Farm Store: Sourdough pasta “Maximal Bauchgefühl”
- Lohiya Sathishkumar | Bergview Traders e.U.: Premium Indian ghee made from local milk
- Hakon Pichler | Mayer & Geyer GmbH: Fermented Spoon Meal
- Axel Widorn | StyriaPura GmbH: Pumpkin Seed Protein Powder
- Lena Pfeiffer | Estyria Naturprodukte GmbH: Pumpkin Seed Butter
- Daniel Kraut | Get Crispy: Resource-Efficient IoT Frying System
- Günther Pichler | SoFisch GmbH: Dry-Aged Fish / Styrian Fish Platter
- Thomas Pfister | Pfisterhof GmbH: Mushroom-Smoked Sausage Made from Local Mushrooms
- Andreas Lercher | Bio Müsli V.K. GmbH: Chia Bowl
- Erich Handl | Konditorei Handl GmbH: Sweet Heart of Styria
- Markus Leingruber | SteirerBitter: SteirerBitter Baci Lemone
- Rupert Gangl | Gangl Safterei GmbH: Cold-Brew Coffee Blend
- Carina Ziegler | Czilli: Czilli Vulcano
