The Hungarian pasta market is undergoing serious transformation

Bird flu – long-term impact on egg prices

The culling of flocks affected by bird flu not only causes an immediate loss of production, but also a permanent loss in egg production. According to Bokros, this is a loss that cannot be solved by replacing a component, as in the case of a machine failure.

Production costs, such as the price of feed, energy and labor, all push up the price of eggs, which is further increased by the cost of switching to alternative farming systems. The price of eggs more than doubled between 2021 and 2025, from 442 forints to 930 forints.

Egg pasta is getting more expensive, the market is transforming

The production of egg pasta has also become more expensive, which is also felt in consumer prices. Although these continue to dominate the shelves – especially spaghetti and vermicelli –, there is an increase in demand for durum pasta and whole-grain products.

The rise of durum products is partly explained by health-conscious consumption and partly by the popularity of Italian dishes.

There is also growing interest in whole-grain pasta, especially in catering, but it still only represents a small slice of the market.

Conscious consumers are looking for lower glycemic index, more digestible alternatives, but the taste, texture and risk of mycotoxin contamination also require more serious attention.

Gyermelyi develops its whole-grain groats in its own durum mill in order to offer high-quality, food-safety-reliable products.

Energy-intensive production, labor shortage and automation

Dried pasta production is extremely energy-intensive, and drying requires significant thermal energy. Fluctuations in energy prices, rising raw material prices and a labor shortage are all making the industry’s operations more difficult.

Gyermelyi Zrt.’s answer to this is automation:

“This is not about replacing labor, but about increasing efficiency. The knowledge of experienced workers is key to introducing new technologies,”

emphasized Gábor Bokros.