The Hungarian Food Book is 50 years old

The Deputy Secretary of State reminded that the regulation primarily provides technological and control guidelines for the industry and authorities, but at the same time it is a guideline for all market participants. The goal is for consumers and traders to know exactly what they can expect from a product. Accordingly, the Hungarian Food Code serves to promote quality food production and strengthen consumer awareness.

Dr. Beáta Olga Felkai said that the food code consists of three volumes and, in addition to mandatory regulations, also contains guidelines, which are gradually being transferred to the legal environment. The regulatory work is supervised by a 15-member committee, operating on a parity basis: six members represent the industry, six represent the ministries and authorities, and three represent the scientific and consumer protection areas. The system is currently supported by eight active committees, including those in the meat industry, the dairy industry, the confectionery industry and the bakery industry. These bodies develop the technological details for each product group and the professional framework for adapting to market changes.

The Deputy Secretary of State explained that significant restrictions have been imposed in recent times. For example, in meat products, the semi-dry and dry categories for matured sausages were created in accordance with previous market practice. From now on, sausages can also have a noble mold coating, not just salami. Among dairy products, the regulation of Trappist cheese received special attention. The aim of the amendment was to provide consumers with a clear distinction between genuine Trappist cheese and so-called “Trappist-like” imitations, thus ensuring uniform quality within the product group. New concepts were introduced in the baking and pastry industry, for example, the definition of wild sourdough and dough made with fresh eggs was introduced, in response to market demands and changing consumer expectations.

Dr. Beáta Olga Felkai explained that the aim of the food code regulation is to prevent consumers from being misled, which is why product names and labels indicating the real composition receive special attention. She emphasized that the Hungarian Food Code is a continuously renewed system, which aims to ensure fair market competition, encourage quality food production and protect consumers, and to strengthen the competitiveness of the Hungarian food industry in the long term.

Consumer information is also assisted by the website magyarelelmiszerkonyv.hu, where professional regulatory texts are available in a clear and understandable form, supplemented with explanations. The aim of the initiative is to increase the transparency of food regulation and support conscious consumer decisions.