The Hungarian agriculture and food industry is based on healthy GMO-free plants

(Photo: Pixabay)

The deputy state secretary explained that leguminous vegetables have traditionally been part of the human diet since ancient times, they are rich in iron, magnesium, zinc and B vitamins, and they also have many health benefits, reducing the risk of developing various diseases, including obesity and diabetes and cardiovascular problems. In addition, legumes are also an important plant protein source, their protein content is roughly twice the value measured in cereals. Despite this, the proportion of domestic production areas is decreasing, even though these plants also have a positive effect on the soil through their ability to fix nitrogen. Dr. Beáta Olga Felkai drew attention to the fact that although the National Association of Hungarian Dietitians recommends their consumption on a weekly basis, according to the 2020 data of the KSH, the average annual consumption in our country is still low, 1.5-2 kg of legumes are consumed per person per year. It is our joint task to draw attention to its importance, physiological impact and importance in the food industry, he added.

The deputy state secretary highlighted that, according to general experience, the most typical direction of product innovations in the food industry is the development of plant products

With the rise of plant-based nutrition, more and more leguminous products are coming to the market, which offer an alternative to traditional, animal-based foods. Due to their high protein content, they can be a potential alternative for those following a vegetarian or vegan diet. Dr. Beáta Olga Felkai pointed out that parallel to the change in consumer needs, more and more legume-based products are also appearing on store shelves, for example in the form of snacks, dry pasta or pâtés. However, it is important to provide consumers with clear information about such products so that they are not misled about the ingredients or nutrients. It can be said that European consumers are increasingly in demand for GMO-free, high-quality, diverse plant proteins, which can give further impetus to the cultivation and processing of legumes.

AM