From Belgrade to Shanghai, you can learn about Hungarian egg innovation

By: Trademagazin Date: 2024. 09. 05. 11:25

Dairy product substitutes, functional foods from egg white? Yes, thanks to a Hungarian invention, it is now possible to produce milk-, fat- and carbohydrate-free cottage cheese, sour cream and cream cheese alternatives in a unique way, and they are full of valuable animal origin, i.e. egg protein. Many inventions and patents are made for the desk drawer, but this food innovation is becoming more and more known and sought after at home and abroad. In September, for example, it will be presented in China, after which it will take further steps in the Balkans.

Autumn is starting in Shanghai

September 7-10, 2024. In the Pujiang Innovation Forum (PIF) event to be held in Shanghai between Among other things, our country is sending a scientific, business and government delegation to the event, which actors will be given the opportunity to exhibit in a pavilion located in a privileged location. This event is one of the most important innovation forums in China, where almost all significant actors of the local economic, scientific and cultural life appear. Exhibitions, conferences and seminars take place during the event.

– China is a huge market, so the fact that Hungary can appear as a guest of honor is a huge opportunity for all domestic companies. In China, the proportion of people who are lactose intolerant is much higher than in Europe, and in addition, there is an increasing demand for valuable animal protein sources and gastronomic novelties, so we hope to find an openness to the innovation of an egg protein-based dairy product alternative – said Dr. Csaba Németh, Food engineer, c. university teacher.