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.

The general secretary of the Association of Hungarian Farmers’ Associations and Farmers’ Cooperatives (MAGOSZ) believes that thanks to rapid development, Hungarian gluten-free products are not only competing with foreign products, but are mostly better than them. 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.