The gluten-free breads and baked goods of the year were awarded

Unfortunately, bread cannot mean the same thing to everyone, people approx. 2% are gluten-sensitive, and this disease is only severe, so-called can be maintained with lifelong diet. Factories producing gluten-free products must meet strict requirements, and product development in this area is a serious challenge even for experienced professionals, since the lack of gluten makes production difficult and somewhat impairs the sense of taste. Thanks to the innovation in the industry, the production of gluten-free products has improved a lot in the past decade, and the range has expanded significantly.

This gave the opportunity to create a professionally defining competition, creating a tradition, which on the one hand provided an opportunity for the producers to introduce themselves, and the judging was also a kind of guide for the consumers to find the highest quality products on offer. The products participating in the competition could be seen and tasted at the awards ceremony on October 17, but they are available on store shelves, and as a result of the competition, their production and distribution will begin soon.