AM Deputy State Secretary: innovation is also key in the food industry

According to Beáta Olga Felkai, the rapid development of gluten-free products also proves the importance of quality aspects. Today, domestic manufacturers not only comply with health aspects, their offer is also competitive in all other respects. At the same time, he added that bread has lost its value in recent years, it is the second most wasted food in Hungary. According to the deputy state secretary, this is why all events and initiatives that draw attention to the importance of bread are important.

Hungary is therefore in a good position in the quality competition, gluten-free food can be a developing, marketable product in the future as well – emphasized András Tibor Cseh. The president of the National Chamber of Agrarian Economy (NAK) highlighted that almost 100,000 people in Hungary are gluten-intolerant, and for them eating bread means completely different eating habits than the majority. The competition of gluten-free products is a good opportunity for manufacturers to introduce themselves, and the Chamber of Agriculture also considers their support important – said Balázs Győrffy. This year’s gluten-free bread and pastry competition was won by Greenpass Kft. – Free Gluten-Free Bakery in the fresh bread category, Lavina Kft. in the unfilled pastry category and Becker és M Kft. in the filled pastry category. Magosz’s special innovation award went to the sourdough bread of Grennpass Kft. Free Gluten-Free Bakery. The list of the winning products and the runners-up will be published on the NAK website.

MTI