Recognition on World Bread Day – gluten-free product manufacturers awarded

The award ceremony – held each year since the competition’s launch in 2022 – traditionally took place on October 16, the World Bread and World Food Day, a date of special significance for the “Bread of Hungarians” program. Bread remains a symbol of everyday sustenance in the 21st century, and gluten-free innovation represents one of its most dynamic branches.

For the 2025 call, producers could apply in four categories – fresh and long-life breads, as well as filled and unfilled pastries. A total of 28 products from 11 manufacturers were evaluated, Dr. Kitti Lukács, Secretary General of the MCE, said. Once again, the Pesti Barnabás Food Industry Technical School and Vocational Training Institute hosted and supported the event. In addition to sensory evaluation, all products underwent laboratory testing by the Hungarian Dairy Research Institute, confirming full compliance with legal standards. As in previous years, the MCE provides labelling rights for all awarded and special prize-winning products, while the category winners may officially bear the title “Gluten-Free Product of the Year.”

Péter Szabolcs, Managing Director of AMUREX GM Hungária Kft. and Head of the NAK Free-From Working Group, emphasized that the food industry faces numerous challenges, and gluten-free producers operate under even tougher conditions. Nevertheless, this environment fosters creativity and innovation, as evidenced by the growing number of outstanding new products each year.

Dr. András Tibor Cseh, Deputy President of NAK and Secretary General of MAGOSZ, highlighted that while consumers have access to a wide range of bakery goods today, competitiveness now depends not only on appearance but on quality. In recent years, gluten-free products have reached the highest quality standards – so-called “clean label” products – that are now chosen not only by those with dietary needs but also by health-conscious families. This competition serves as a forward-looking and tradition-building example for promoting gluten-free awareness.

Dr. Beáta Olga Felkai, Deputy State Secretary at the Ministry of Agriculture, underlined that, despite declining trends, millions still suffer from hunger worldwide, while food waste – with bakery products still among the top three – remains a pressing issue. On a positive note, the National Food Chain Safety Office (NÉBIH) reported that all gluten-free manufacturers performed well in recent inspections, and as a result of cooperation with the industry, the Excellent Quality Food (Kiváló Minőségű Élelmiszer) certification has now been expanded to include gluten-free bread and pastry categories.

Zsuzsanna Szűcs, President of the Hungarian Dietetic Association, served as a jury member for the second year. She noted that this allowed for the evaluation of products not only based on sensory attributes but also from a nutritional science perspective. She pointed out that eating remains a key social experience: according to dietary surveys, 50–55% of daily carbohydrate intake comes from grains, with 40–45% of that from bread – making its nutritional value particularly important. For people following special diets, balanced and sustainable meal plans are essential, and competitions like this provide valuable guidance and support.

Award winners of the 2025 Gluten-Free Bread and Pastry Competition:

Fresh Bread Category

1. 1st place: Favora-Info Kft. (Mentes Manufaktúra) – Pumpkin Seed Multigrain Bread
2. 2nd place: Freedafood Kft. – Mimoosa Simple Sourdough Bread
3. 3rd place: Gluténmentes Tündér Manna Kft. – Sorghum Bread

Long-Life Bread Category

1. 1st place: Lavina Kft. – No-No Mediterranean Loaf in Protective Gas Packaging
2. 2nd place: Tamarix Magyarország Kft. – FINOMAN Frozen Sliced Sorghum Bread

Unfilled Pastry Category

1. 1st place: Freedafood Kft. – Mimoosa Coeli Roll
2. 2nd place: Favora-Info Kft. (Mentes Manufaktúra) – Baguette
3. 3rd place: András Csirke, Jászberény (Mentes Pékség) – Goat Cheese Twist

Filled Pastry Category

1. 1st place: Tamarix Magyarország Kft. – FINOMAN Frozen Gluten-Free Plum Jam Pocket (no added sugar or sweeteners)
2. 2nd place: Aranycipó Kft. – Gluten- and Lactose-Free Vegan Cocoa Roll
3. 3rd place: Lavina Kft. – No-No Cinnamon-Plum Pastry

Special Awards:

• NAK Free-From Working Group Special Award: Freedafood Kft. – Mimoosa Simple Sourdough Bread (using starter culture)
• “Only the Free” Special Award: P.Geri Kft. – Homemade Rosemary Potato Bread
• Hungarian Coeliac Society (MCE) Special Award: Frigo-Hasso Kft. – for the nationwide availability of their frozen convenience products bearing the “Crossed Grain” Trademark
• MAGOSZ Innovation Award: Greenpass Kft. (Free Bakery) – Pistachio Cruffin

The competition was supported by Ireks-Stamag Kft., Hunorganic Kft., Herbaház – “The Health Store”, and Csak a Mentes Kft. In addition to product sponsorships, several winners also received professional study trips, further strengthening the “from field to table” cooperation and domestic product development.