Flour production has been in our genes for 4 generations


The Véha family it already produced flour in the early 1900s, when grain was still transported by horse-drawn carts and the flour produced there provided the basic meals of families in the area. Somehow, I always knew, I felt deep inside that I had to deal with flour production, with the many possibilities of the food industry, that I had to create something, something new, healthy, that people really like and that I could improve the quality of their lives. I just didn't know it would be gluten-free. Today, I also see that the present and future of humanity lies in gluten-free nutrition, which is confirmed by more and more international research and publications. I eat this way too, although I don't have any food allergies or intolerances, but these gluten-free products are so similar in taste, texture and appearance that I easily changed my eating habits and I can confidently say that with these new-generation and clean foods, no one will miss the familiar, traditional flavors . 

After high school, I went to an economics university, where I specialized in finance, but when I graduated, I realized that I wanted to do something else, and life led me to found Naturtrade Hungary Kft. in 2014.

The company's history began with a friendly conversation. It was said that the market lacks a brand that can be consumed by people on a special diet, but is also youthful, dynamic, affordable and of good quality. After the idea, the implementation phase began. In the beginning, we started with only 20-25 products and mainly dealt with product packaging. In practice, this looked like we created consumer packages from juice packages. At that time, there was still a small team working in the company and only six people tried to perform most of the tasks. Within a short time, it became clear that there is a huge demand for such products, so I thought it was worth making further developments. I asked my father to help me, who had been waiting for this question with shining eyes for years. They must have been worried about what would happen to me at university, since this economic thing was far from the family's history. However, the wait was not in vain. Flour production started, which has been a cornerstone of the company's products and activities ever since.

I couldn't have turned to a better specialist, since my father has several decades of experience in malting. Prof. Dr. Antal Véha PhD, the pro dean of the Faculty of Engineering of the University of Szeged (SZTE-MK), has already written nearly 200 publications on the topic of grain, flour and mill industry, which have been recognized internationally. We used our many years of experience and knowledge, as well as our love of grains, to set up the mill department with innovative solutions. Thanks to this, the production of flour from pseudocereals began, which became a huge milestone in the company's life. With this, the main profile of the company became flour production, which has been a cornerstone of the company's products and activities ever since.

Then came the next big step, to produce dry pasta that is not only gluten-free, but also vegan, high in content, rich in fiber, and easy to fit into any diet.



The pro-dean of the Faculty of Engineering at the University of Szeged has authored nearly 200 internationally recognized publications on cereals, flour and the milling industry. Without his expertise and nearly 40 years of professional experience, this achievement would not have been possible.



The Véha family has always had a strong interest in milling, so it is not surprising that Miklós "stumbled" into the same path. He wanted to create a brand that could offer an alternative solution, even for those with food sensitivities. Miklós has combined his own and his father's experience to create these unique products that stand the test of time internationally. He sees innovation as one of the cornerstones of growth, helping to drive the company forward.