The Véha family was producing flour as early as the early 1900s, when grain was still being transported by horse-drawn carts and the flour produced there provided a basic food for families in the area. Somehow, I always knew, I always felt in my heart that I had to be involved in flour production, with all the possibilities of the food industry, that I had to create something, something new, something healthy, that people would love and that I could improve the quality of their lives. I just didn't know that gluten-free was the way forward. Today I see that the present and the future of humanity lies in a gluten-free diet, which is confirmed by more and more international researches and publications. I eat the same way, even though I have no food allergies or intolerances, but the taste, texture and appearance of these gluten-free products are so similar to their glutenous "siblings" that I have easily changed my eating habits and I can confidently say that with this new era of functional clean foods, no one will be compromised on traditional flavours.

After high school I went to the University of Economics, where I majored in finance, but after graduating I realized that I wanted to do something else, and life led me to found Naturtrade Hungary Ltd. which is the parent company for Mill & Folks Ltd. in 2014.

The company's story started with a conversation about the lack of a brand on the market that could be consumed by people with food allergies, but was also young, vibrant, affordable and even a good, premium quality. Initially, we started with only 20-25 products, and we were mainly doing product packaging. What this looked like in practice was that we created consumer packs from bulk products. At that time, we had a small team working in the company and only six people trying to do most of the work. Within a short period of time it became clear that there was a huge demand for such products, so I thought it was worth further developments. I asked my father for help, who had been waiting with sparkling eyes for this question for years. They must have been worried about what would happen to me at the university, as this economics area was far from the family history. But the wait was not in vain. 

I couldn't have asked for a better person for professional help, as my father has decades of experience in the milling industry. Prof. Dr. Antal Véha PhD, pro-dean of the Faculty of Engineering of the University of Szeged (SZTE-MK), has already written nearly 200 publications on grain, flour and milling, which are internationally recognized with high impact factor scoring. Together, we have used our years of experience and knowledge, as well as our love of grains, to bring the company to the forefront of the market with technological innovations and innovative solutions. This led to the start of the pseudocereal flour production, which has become a major milestone in the company's life. This made the production of flour the main profile of the company, which has been the cornerstone of its products and activities ever since.

The next big step was to produce a dry pasta that was not only gluten-free, but also vegan, high in protein, high in fibre and easy to fit into any diet.

And the rest is history...