News


CATERING


2020.12.04.

CREAVEG VEGANFOOD product development

Besides CREAVEG Veganmeat basic products, the SoReCa Ltd. has developed CREAVEG Veganfood product family, where semi-finished convenience products have been integrated. In the near future, pea […]
2020.07.16.

Licensing CREAVEG Veganmeat food manufactory

Creaveg Veganmeat food manufactory has received operating license from Government Office of Pest County. The new food manufactory has been developed in a separate wing at […]
2019.12.10.

Use of CREAVEG plant-based meat substitutes

Meat analogues are available in several forms, e.g. minced “meat”, “meat” slice, sausage, “cold meat”, nuggets, hash (croquettes), hamburger cakes, etc. Form and substance of the […]

RESEARCH


2019.09.30.

Food Control group at “Researchers’ Night”

Challenges of public catering and restaurant hospitality: changing consumer’s requirements, food allergies, food safety, vegetable protein-based “meat substitute” products, reducing food wastes Continuously changing nutrition demands, […]
2019.06.20.

Conference on management in Gödöllő

The 9th International Conference on Management was held at Szent István University, in Gödöllő on 13-14 June2019. We registered to the conference with two presentations. AnikóKovács […]
2018.10.30.

WORKSHOP FOR PORTUGAL AND HUNGARIAN COOPERATION

    Last week special guests were welcomed from Faculty of Nutrition and Food Science, University of Porto, Portugal. Two researchers Ada Rocha and Claudia Afonso […]

INNOVATIONS


2020.05.03.

Food Control Management System

The Food Control Food Safety and Quality Management System give a complex and integrated solution for HORECA sector players to control their food hygiene processes. Besides […]
2019.09.20.

#REDUCEFOODWASTE – “Rescuable Foods” conference in Budapest

In the frame of the international program STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe), a conference was held in Budapest, September 2019 […]
2019.05.05.

Food allergy vs. food intolerance

Side effects – adverse and deleterious to health – of foods are caused by food allergies and food intolerances. Food intolerance is a reproducible side effect […]

LABORATORY


2020.06.26.

The Food Control Laboratory continues its work as an accredited laboratory.

The Food Control Laboratory continues its work as an accredited laboratory. The National Accreditation Authority accredited the Food Control Testing and Research Laboratory and assigned the […]
2019.09.11.

Food Control Laboratory started its operation

FOOD CONTROL Food-Inspector and Research Laboratory – established in order to develop rapid microbiological investigations – started operating. The new research and service providing unit is […]
2019.03.30.

Significance of surface hygiene investigations in food safety

In the Food Control Food-Inspector and Research Laboratory several thousand investigations are carried out related to surface hygiene. Microbiological state of surfaces both contacting and not […]

MANAGEMENT SYSTEMS INNOVATIONS


2020.05.03.

Food Control Management System

The Food Control Food Safety and Quality Management System give a complex and integrated solution for HORECA sector players to control their food hygiene processes. Besides […]
2019.09.20.

#REDUCEFOODWASTE – “Rescuable Foods” conference in Budapest

In the frame of the international program STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe), a conference was held in Budapest, September 2019 […]
2019.05.05.

Food allergy vs. food intolerance

Side effects – adverse and deleterious to health – of foods are caused by food allergies and food intolerances. Food intolerance is a reproducible side effect […]