A joint 13-country survey by FMCG Gurus and V-Label, perhaps the world’s best-known independent vegan and vegetarian product certification organisation, has revealed the changing attitudes of European consumers towards alternative proteins and sustainability. According to the survey, 52.2% of Europeans have changed their diet in the last two years and 29.2% have reduced their red meat consumption. In addition, 41.8%…
On 11 February, we participated in a workshop on the current issues of the domestic pulse value chain, organised by the ESSRG and Agri Kulti in the framework of the LegumES project. The event took place at the CEU Nádor Street building, where experts, farmers, researchers, caterers and government officials gathered to reflect on the future of sustainable agriculture and…
On Friday 31 January, 30 of us gathered to celebrate the 2nd birthday of NEGYOSZ. Among colleagues, members and supporters, we spent 3 meaningful hours of professional and informal discussions, fun storytelling and a summary of the past years and future goals. We made an impact in 2024 The programme was opened by Ervin Nagy, President of NÉGYOSZ, followed by…
The affordability of sustainable and healthy food is a key social and economic issue. A recent study suggests reforming VAT rates to promote sustainable eating habits and reduce the health burden. The research suggests that maintaining the full VAT rate on meat and dairy products, while applying a 0% VAT rate to fruit and vegetables, could improve consumer choice and…
According to a survey by The Vegan Society, 3% of people in the UK claim to eat a vegan or plant-based diet, which is around 2 million people in total. What do the demographic data show? However, the survey found that there are significant differences between regions, with 4% of the population in London, the North East and South West…
The National Association of Plant-Based Food Manufacturers and Distributors (NÉGYOSZ) has been operating for just over two years. During this time, we have participated in numerous projects and research initiatives, organized educational programs, and established contact with stakeholders in the food industry and the government to initiate professional dialogue. We summarized our first year of activity in this article, and…
The Plant-Based Foods and Health – Misconceptions, Exaggerations, Health Benefits and Risks of Plant-Based Foods workshop was held on 13 November 2024 at the Magnet Community Centre. The aim of our event series We want to raise awareness of plant-based foods and diets among institutional and policy actors, as well as professional organisations working in the field of nutrition and…
Our organization held a workshop with this title on October 17th at the Magnet Community House. The event emphasized that supporting plant-based foods is not just an environmental issue but a strategic step toward increasing the resilience and adaptability of the Hungarian food industry. In the face of climate challenges, developing sustainable and innovative solutions is essential for future generations….
Perhaps the biggest industry news of this summer is that the European Food Safety Authority (EFSA) has deemed Impossible Foods’ precision fermented heme, a ‘bleeding’ ingredient in their burgers, safe. This means that Impossible Burgers are getting closer and closer to appearing in EU shops! The soy leghemoglobin that Impossible Foods uses to increase the juiciness of their burger products…
Our long cherished dream has come true with the launch of our plant-based training for catering chefs and catering managers. The first two-day Plant-Powered Perspectives training course for catering chefs took place on 9 and 10 September 2024 at the METRO Gastronomy Academy. Participation was free of charge but on an invitation basis. Why is it important to have a…