The start-up Baelanse offers vegan, probiotic bars for intestinal health.

The Edelmänner make bread potato chips - but not just any potato chips. Founder Simon Sailer is a European champion baker and has the necessary skills. The potato chips are made from sourdough baguette with ingredients from the region, enriched with old bread for the sake of sustainability, and refined with carefully selected spice blends.

Behind Yo Booch is a couple who have developed a great, alcohol-free alternative for going out: sweet, sour and refreshing kombucha, well-balanced and produced near Munich. Strawberry Mint, Green Mate or Lemongrass - their naturally fermented, unfiltered varieties are very popular.

Goodiegetter also want to create an alcohol-free alternative for bar evenings - with POURA: a ginger essence refined with lemon, maca, juniper, acerola, curcuma and goji berries. A health booster instead of a headache reliever, produced on Lake Constance and certified organic.

The Date Bear is all about fresh organic dates, which go into nut butter, are processed into chocolate or simply coated in cocoa - a naturally sweet treat.

Burg Bartelstein uses organic fruits and herbs, grasses, flowers and bark to produce sophisticated non-alcoholic aperitifs, namely an amber tonic and a ruby tonic called Franz von Fein.

The black garlic from Carinthia: Through a complex fermentation process, the garlic loses its smell and acquires a unique, sweetish flavor with hints of vanilla, balsamic vinegar and tamarind. Black garlic has been a welcome guest in top gastronomy for some time now, and Holzer Austria also sells the black bulb to end consumers.