The NAK Free Working Group has begun its work this year

Péter Szabolcs, Chair of the NAK Free-From Working Group, and Fanni Toroczi, Advisor to the Vice President for the Food Industry

The opening was delivered by Tamás Éder, National Vice President of NAK responsible for the food industry, who highlighted that the working group has been continuously delivering effective work and providing a significant professional contribution to the development of the food industry. The forum was chaired by Péter Szabolcs, the head of the working group, who emphasised the dynamic growth of membership. The working group’s work currently involves 54 companies and 20 experts or professional organisations.

The first presentation of the event focused on labour-market challenges and differences between generations. Dr. Bence Csinger, Executive Assistant at IREKS-STAMAG Kft., delivered a talk titled “A gap in the labour market and between generations,” in which he analysed the current employment situation in detail. Although the employment rate of the 15–74 age group is 74.7% and the number of employed people is high, the potential labour pool is still limited, turnover is rapid, and the average job-search time is 11–13 months. The share of guest workers is only 2%, which is also limited by legislation, while relying on domestic labour is becoming an ever greater challenge. Demographic trends are equally telling: in the next twenty years, the working-age population will continuously decline, and we must prepare for an ageing society. The future, therefore, is not only about recruitment but about retaining employees, which in the long run is the best business decision. Currently, four generations – Baby Boomer, X, Y and Z – are present in the labour market, and while their needs differ, work–life balance is unanimously considered far more important than wages. The key is long-term commitment, which requires more attention, feedback, development opportunities and care for the younger generation.

Károly Szabó, Managing Director of Living Foods, presented seeds as “small universes.” Through sprouting, nutrients in seeds become more accessible, so plant-based products – e.g. shakes, granolas and oils – can be significant nutrient sources for consumers.

This was followed by Katalin Szabó, Laboratory Manager at MTKI, who outlined the challenges of laboratory testing for free-from products. She noted that the “free-from” claim is not always synonymous with “natural” or “healthy,” and emphasised that laboratories cannot measure a true zero value, only “less than” values (limit of detection). Gluten content can be measured directly using ELISA and LC-MS/MS, or indirectly using PCR methods, but in all cases sampling and sample preparation are critical.

Andrea Zentai, Head of Department, presented the related activities of the Department of Nutritional Science at the National Center for Public Health and Pharmacy. One of the department’s key tasks is collecting and organising food-composition data. As part of this, the MÁRTA database (Nutrient Database of Branded Foods) is operated, in which data for more than ten thousand products have been recorded to date. The organisation also participates in assessing the population’s nutritional status – including the WHO COSI programme among children and the OTÁP surveys for adults – and in developing education and prevention programmes. Their work also includes professional support for public catering, preparing recommendations and guidelines, and participating in legislative preparation. Looking ahead, their goal is to develop more detailed professional guidance for specific target groups as well, such as nursery-age children and diabetic or coeliac consumers.

Innovation and sustainability played a prominent role at the event. Trade magazin is celebrating its 20th anniversary this year and, as part of the Inno d’Or – Innovation of the Year award, will once again recognise outstanding food-industry innovations, placing special emphasis on the free-from category. The detailed presentation was delivered by Zsuzsanna Hermann, Editor-in-Chief, and Adrienn Ress, Marketing and Event Manager, to members attending in person and online. The judging takes place in three stages: online evaluation, sensory assessment and professional consultation, and winners may use the recognition logo for three years. Applications can be submitted until April 2 on the evinnovacioja.hu website.

Innovation and sustainability are also the foundation of Grapoila’s products – the work of last year’s Sustainability Champion winner was presented by its Managing Director Marianna Pinczés.

Their products are made entirely waste- and chemical-free; by-products are turned into flours, beverages or cosmetic raw materials, and their vegan chocolates contain seed flour instead of milk powder. Staying with sustainability, István Oláh, an expert at NAK, presented the details of the “Sustainability Champion” competition announced for SMEs for the second time this year, which welcomes applications from small and medium-sized enterprises leading the way in sustainability – details are available at foodtechshow.info/fenntarthatosagidij.

More about the event’s topics will be available in Trade magazin’s May issue.