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…
This World Plant Milk Day was created in 2017 by Robbie Lockie, co-founder of Plant Based News, with the aim of encouraging people to consume plant-based drinks and learn more about their benefits, ingredients or nutritional value. The 8 common types of plant-based drinks are: almond, cashew, hemp, oat, soy, quinoa, flaxseed, coconut milk, and we’ve also had plant-based drinks…
According to a recent study by BE Vegan and ProVeg Belgium, Albert Heijn is the supermarket chain with the widest vegan offer in Flanders and Brussels. The analysis assessed the availability of plant-based products in 6 large supermarket chains. Remarkable growth Albert Heijn tops the rankings, Delhaize is 2nd and remarkably, Colruyt has moved up to 3rd, overtaking Carrefourt for…
More and more people are choosing to reduce or eliminate meat consumption, and even flexitarians prefer poultry or fish to red meat. While the amount spent on red meat has increased over the last few years, the amount purchased has been steadily decreasing since 2020. This is good news for those of us who believe that a switch to plant-based…
The NAK (National Chamber of Agriculture) is helping to develop the market for free products by setting up a working group. NÉGYOSZ also attended the inaugural meeting of the working group, representing the entire membership of the association. The aim of the NAK’s Working Group is to provide professional support to producers and to represent their interests before the decision-makers…
Gergely Zsolnay is an executive chef, horticultural engineer and qualified nutritionist. Executive chef at The Planteen in Budapest and former executive chef and manager of Flow Specialty Coffee Bar & Bistro on Andrássy út. He has been on a plant-based diet for 7 years. He is committed to spreading the benefits of plant-based food, helping restaurants to develop and economize…
An old dream of ours has come true with the opportunity for professional chefs, including catering staff, to participate in a training course on plant-based catering at the METRO Gastronomy Academy. The training, entitled “Plant-based Restaurant Pastas”, held on 23 April, focused on sharing the knowledge of executive chef Gergely Zsolnay, horticultural engineer, certified nutritionist, executive chef of The Planteen…
In 2024, Danone Hungary will again be part of the regional research conducted in 5 Central and Eastern European countries, which also surveyed Hungarian consumers’ eating habits, their relationship with vegetarian and plant-based diets, which products they most often substitute with plant-based ingredients, why and when they consume these alternatives. “Hungarian society is increasingly open to plant-based nutrition” Following previous…