Molecules

When writing this article, already a week has passed since the SIRHA Budapest trade fair. It was a fantastic three day-period.

This article is available for reading in Trade magazin 2026/04

We put a lot of effort into this year’s SIRHA too: we published two extensive issues beforehand, and at the venue 26 exhibitors were present at the 800m² Future Store, we provided opportunities for 10 start-ups on the Startup Island, evaluated amazing innovations in the SIRHA product competition, and eagerly prepared for the opening ceremony, the award ceremonies, the first-day press conference, and our now-traditional MMSZ joint professional meeting, not to mention our nearly 1,500 registered guests, plus the Exhibitor Cocktail Party – organised for the first time in collaboration with Hungexpo – and Trade magazin’s first 20th anniversary cake celebration. It was at the trade fair held in 2006 that Trade magazin made its debut and since then – just like certain molecules – we have belonged together…

One of the nicest surprises was the arrival of the seemingly endless crowds on already the first day – after all, I can only recall such serious interest in a domestic food industry trade exhibition from my very distant memories. I believe a trade show is one of the most exciting and valuable meeting places, as it gives us an insight into current market trends, innovations, development directions, and the technologies relevant to the field.

Every year Trade magazin attends at least one international food industry trade fair – sometimes even more. We monitor the press in nearly 10 countries regarding product developments and market trends, which we also publish in our newsletter every workday, but it’s much better to see and experience all of this in person. Especially in the food industry, where trends are constantly changing, and everyone is trying to figure out what innovations can “lock in” customers, how their tastes and interests are shifting, and what the market currently offers in response.

Not too long ago I read a study conducted by BarabásiLab and titled “Flavor Network”. The gist of it was that they used network science methods to investigate why certain ingredient pairings work well in gastronomy.

The results highlighted that ingredients containing many shared flavour compounds pair best together. The research also addressed cultural differences, noting that Western cuisines (including Hungarian cuisine) combine ingredients with similar chemical profiles, while East Asian cuisines tend to rely on ingredients with different molecular backgrounds. This explains pairings that may seem surprising at first glance, but actually work very well.

The flavour network approach is believed to help in the future with healthier, less processed diets, sustainable ingredient substitution, and making healthy foods taste better. Another project in this vein is Foodome, which reveals which molecules are present in our food and how they affect our bodies (inflammation, immune system, metabolism, etc.).

We already now know that the secret to a long life lies primarily in our diet and the molecules consumed. Consequently, anything that can be said to support the consumer desire for eternal youth and a long life is becoming increasingly valuable.

Just as molecules bind together, we connect with one another at events like this to achieve our shared goals. Because we are all interconnected, just like molecules – and trade fairs help this connection spread through active business relationships, just as it does at the SIRHA trade show.

Best regards,

Zsuzsanna Hermann, Editor in Chief