VEGAN, GLUTEN-FREE AND ALLERGEN-FREE READY-TO-EAT FOODS FOR IMMEDIATE CONSUMPTION, AS WELL AS QUICK-TO-PREPARE MEALS
Many initiatives begin with a personal story, and Golden Granet is no exception.
Having a “cold” in the middle of summer wasn’t exactly fashionable, even back in the 1980s. Ragweed season was in full swing. Years later, as an adult, I heard on the radio that completely eliminating dairy products from one’s diet could, in some cases, help reduce the symptoms of hay fever.
That summer, sneezing and a runny nose almost completely disappeared. Almost, because one morning I simply couldn’t resist a delicious cappuccino with cream – and I soon felt the consequences.
Of course, a fast-paced lifestyle and stress brought new symptoms: back pain, acid reflux, and sinusitis. It was the third spine specialist I consulted who explained that inflammation in the digestive tract could affect the entire connective tissue system, particularly the fascia – the thin, white membranes surrounding and connecting our muscles. According to his explanation, this could also manifest as discomfort in the sinuses, create pressure at the back of the neck, and cause pain radiating down the back.
That was the moment I began seriously exploring scientific literature to understand what healthy eating really means.
Dairy-free, gluten-free – what are the potential problems with animal-derived products? Are there differences between carbohydrates? Why might artificial sweeteners be unsuitable, or at least why are many of them considered less desirable? And what does a balanced, harmonious diet actually mean?
One thing is certain: inadequate intake of vitamins and minerals can contribute to numerous health problems. Due to environmental influences, industrial food production, and increasing urbanisation, food quality and dietary diversity have become more important than ever.
Even so, considerable effort is needed to ensure that our bodies receive nutrients of the highest possible quality and in an optimal balance. Another important consideration is how effectively the body can make use of these nutrients – in other words, how well they are absorbed and utilised.
Our journey towards a predominantly plant-based diet was followed by experimenting with vegan meat alternatives made from plant-based ingredients, rather than combining ultra-processed ingredients using emulsions.
What began as research and a passion for gastronomy eventually became my profession. My mother also became involved, helping both with selecting ingredients and, especially, with developing and refining recipes.
My own focus was primarily on the technological challenges. Finding the right solutions presented new challenges every day – and continues to do so even today.
Eventually, the day came when it became clear that this was no longer just a hobby. It had the potential to become something much greater, and we needed to establish the fundamental principles and values we wanted to represent.
Our approach to selecting ingredients was remarkably simple. To quote a highly respected and renowned chef: without ingredients of the highest quality, there is little point in pursuing fine gastronomy.
An old textbook described three so-called alkalising grains or pseudocereals: millet, amaranth, and buckwheat.
Of these, millet appealed to us the most, both in terms of flavour and nutritional composition. That is why we chose millet from the very beginning, and it has remained at the heart of our philosophy ever since.
What Is Our Goal?
Our goal is to create foods that:
- Are made from what we consider the finest quality ingredients
- Are produced using simple manufacturing processes*
- Contain no preservatives
- Are delicious and full of flavour
- Are quick and easy to prepare, perfectly suited to a busy, fast-paced lifestyle
- Support a healthy and balanced diet
- Offer exceptional nutritional value**
- Help as many people as possible feel fit, healthy, and full of energy
* Clean Label: This means that the ingredient list doesn’t read like a lengthy essay explaining all the additives needed to make a product bigger, lighter, longer-lasting, and more colourful.
** Exceptional nutritional value:
- Slowly absorbed carbohydrates
- High mineral content
- A well-balanced vitamin profile
- Easy digestibility
As mentioned in the introduction, being dairy-free and gluten-free was a fundamental principle for us from the very beginning.
When we decided in the early 2010s to make our products completely allergen-free, we had no idea just how great a challenge lay ahead. Nor could we have imagined that, within such a short time, we would find ourselves ahead of a growing global trend – one in which food allergens would become an increasingly important concern, as statistical data would later confirm.
However, we had already begun to notice the early signs of this development on several occasions.
For example, at a MICE (Meetings, Incentives, Conferences, and Exhibitions) event, discussions with travel organisers and hotel representatives confirmed that the number of guests with special dietary requirements was steadily increasing and had already reached a significant level. At the time, it was estimated that approximately 25–33% of hotel and event guests had specific dietary needs.
Marketing professionals had already recognised this growing demand, but the majority of chefs categorically rejected requests to accommodate such requirements.
Most of us can probably recall a meme, photograph, or joke that perfectly illustrates this attitude.
For example, a conversation in a restaurant:
Waiter: “What would you like to order?”
Guest: “What do you have that’s gluten-free and dairy-free?”
Waiter: “Well, I can recommend a taxi! 😊”
Meanwhile, several dietary trends were making their way from the United States to Europe, including the gluten-free movement, veganism, and numerous diets claiming to be suitable for everyone.
Yet even the World Health Organization (WHO) had emphasised that dietary needs and recommendations should be approached on an individual basis.
What Do We Know Today? A Quick Google Search Reveals:
In the United States, approximately one in twelve children has been diagnosed with a food allergy. The number of diagnosed cases has increased dramatically over a relatively short period. Some reports suggest that as many as 50% of adults over the age of 18 develop some form of allergy. At the same time, the number of people diagnosed with multiple allergies is also growing – meaning individuals who are sensitive to two, three, or even four different allergens simultaneously.
Is this the next major trend? One thing is certain: it certainly doesn’t seem like just another passing fad.
Back then, we had no idea how common multiple allergies would become. For some people, these allergies are clearly identified and confirmed through testing, while for others – including some of our friends – they may remain undetected.
And, of course, there are the lucky ones we can’t help but envy a little: those who seem to be able to eat and enjoy absolutely anything without a problem. 😊
Golden Granet products are therefore free from allergens. For us, the word “Granet” symbolises resilience and a strong immune system. It also reflects our respect for native fruit trees, as “Granet” is an old name for one such tree variety – but that’s another story…
So, returning to the question: How are we living up to our original goals today?
To genuinely offer allergen-free products, we need a highly complex and carefully managed sourcing process. This includes obtaining allergen-free declarations from our suppliers to minimise the risk of cross-contamination, along with continuous monitoring and verification through our own rapid tests and regular laboratory analyses.
We see our approach as a kind of joker – a versatile, all-in-one solution. While there are many products available that are free from individual allergens, it is simply not practical for hotels to maintain separate inventories for every dietary restriction. It is far easier to offer a single product range that is free from all major declarable allergens.
Another equally important consideration, as mentioned earlier, is nutritional value.
We aim to use the most nutritious ingredients possible – rich in minerals and protein, with high-quality carbohydrates – primarily choosing ingredients recommended by nutrition experts.
As a result, many of our products can also fit into a variety of specialised diets, including low-FODMAP diets, low-histamine diets, diets for insulin resistance (IR), yeast-free diets, endometriosis-friendly diets, and many others.
However, we always recommend consulting a qualified healthcare professional or nutrition specialist to determine which foods and dietary choices are most suitable for individual needs.
Clean Label – absolutely!
We avoid producing highly processed foods. Our products are prepared according to the same principles our mothers followed in their kitchens years ago, without relying on chemical processing methods.
Transportation and storage at room temperature, a long shelf life, and no preservatives – all of this is made possible through high standards of purity and hygiene, our independently developed technologies and production procedures, and protective-atmosphere and vacuum packaging.
Our goal is to bring Golden Granet products into as many homes, canteens, catering facilities, and hotels as possible, making it easier to meet special dietary requirements quickly, conveniently, and without compromising on quality.
Over time, our original bakery product range expanded to include biscuits, pastries, and vegan cheese.
We believe that we have brought something extra to every product category, staying true to our philosophy and our commitment to creating something truly special.
We are proud of the distinctive flavours we offer, which we like to describe with a simple idea:
“We package the flavours of nature in the best possible form.”
We are delighted to have received numerous national and international awards. However, what means even more to us are the many encouraging comments and personal messages from our customers, telling us that we have succeeded in creating foods that are both delicious and valuable to them.
What is our ultimate goal?
We also supply products for children’s meals in public catering and school meal programmes.
Whenever I think about our ultimate goal, the words of a dietitian responsible for the children’s meals come to mind:
“Sándor, my news is that I have no news. Everything is fine.”
And that is exactly what I wish for every one of our valued customers!