헝가리 생크림 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

휘핑 크림, 라이트 크림, 클로티드 크림, 더블 크림, +1

HS 코드

040150

최종 업데이트

2026-09-01

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-01.

헝가리 내 생크림 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 헝가리의 생크림 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

헝가리 내 생크림의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 040150)

헝가리의 생크림 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	14,381,235	36,684,962 USD
2023	12,747,590	31,375,008 USD
2022	12,570,959	42,809,556 USD

헝가리에서 수출되는 생크림의 주요 수출 대상 시장 (HS 코드 040150) 2024

2024년 기준, 헝가리발 생크림 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	이탈리아	3,718,430	13,427,125 USD
2	보스니아 헤르체고비나	1,806,570	5,891,504 USD
3	세르비아	1,286,320	4,434,687 USD
4	폴란드	1,386,990	4,125,061 USD
5	루마니아	4,080,190	2,263,165 USD

소싱 진단

헝가리산 생크림, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 짚어드려요.

무료 진단, 계정 없이 이용 가능합니다.

헝가리의 생크림 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 헝가리의 생크림 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

헝가리 내 생크림의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 040150)

헝가리의 생크림 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	13,745,322	26,125,038 USD
2022	9,817,170	27,554,153 USD

헝가리에 생크림를 공급하는 주요 원산지 공급국 (HS 코드 040150) 2024

2024년 기준, 헝가리로 생크림를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	독일	3,716,080	9,514,884 USD
2	폴란드	1,724,110	5,602,136 USD
3	네덜란드	1,205,370	4,340,797 USD
4	이탈리아	1,237,620	3,494,199 USD
5	오스트리아	894,965	2,466,077 USD

수출 진단

우리 생크림, 이 헝가리 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 봐드려요.

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

헝가리 생크림 가격, 어디까지 필요하세요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormChilled (pasteurized) liquid

Industry PositionPackaged dairy product for retail and foodservice

Market

In Hungary, fresh cream (tejszín) is supplied by domestic dairy processors and complemented by intra-EU trade within the EU single market. Products are commonly positioned as cooking cream (often around 20% fat) and whipping cream (habtejszín; commonly in the high-fat range), with both chilled and long-life (UHT) offerings present on shelves. Product identity and minimum composition/quality expectations are anchored in the Codex Alimentarius Hungaricus (Magyar Élelmiszerkönyv) requirements for cream products. Food-safety performance is highly dependent on heat-treatment integrity and temperature control through distribution and retail refrigeration for chilled products.

Market RoleDomestic producer with intra-EU trade (imports and exports)

Domestic RoleWidely used household and foodservice dairy ingredient (cooking, sauces, desserts) sold through modern retail and wholesale channels

Market GrowthNot Mentioned

Specification

Physical Attributes

Uniform bone-white to slightly yellow-white appearance expected; smooth, homogeneous texture (sensory conformity per Hungarian Food Codex guidance)
Creaming/separation should be limited; where allowed (e.g., non-homogenized products), it should be easily re-dispersed by mixing

Compositional Metrics

Cream is defined in Hungary as a milk product with at least 10% (m/m) milk fat; products are marketed by fat class (e.g., cooking cream, whipping cream) aligned to Codex Alimentarius Hungaricus requirements

Grades

Fat-class designations (e.g., félzsíros tejszín, tejszín, habtejszín) are used in the Hungarian market and are tied to regulated fat-content ranges in the Magyar Élelmiszerkönyv framework

Packaging

UHT cooking and whipping creams are commonly sold in small aseptic cartons (e.g., 200 ml) in Hungary
Chilled pasteurized creams are distributed in refrigerated packaging and require continuous cold-chain handling

Supply Chain

Value Chain

Raw milk intake & quality checks -> cream separation/standardisation -> heat treatment (pasteurisation or UHT) -> homogenisation (as applicable) -> filling/packaging (aseptic for UHT) -> distribution (refrigerated for chilled; ambient for unopened UHT) -> retail/foodservice

Temperature

Chilled dairy products are typically stored under refrigeration (commonly referenced at 0–5°C in Hungarian food-safety guidance)
UHT creams are shelf-stable unopened; after opening, products require refrigeration and prompt consumption per label instructions

Shelf Life

Shelf-life differs materially by processing route: chilled pasteurised cream is short-life and cold-chain dependent, while UHT cream is long-life unopened but becomes short-life after opening (refrigerate and consume within a few days per product labelling).

Freight IntensityMedium

Transport ModeLand

Risks

Animal Health HighFoot-and-mouth disease (FMD) outbreaks in Hungary (including a confirmed outbreak in a dairy cattle holding in Győr-Moson-Sopron county in March 2025) can trigger movement restrictions and emergency measures that disrupt raw milk availability, processing logistics, and trade conditions for animal-origin products.Monitor European Commission and NÉBIH outbreak/emergency-measure updates; diversify approved milk/cream sourcing and logistics routes; include outbreak-response clauses and contingency volumes in supply contracts.

Food Safety MediumFresh cream is highly sensitive to temperature abuse; cold-chain breaks during transport, retail display, or post-opening storage can accelerate spoilage and increase the risk of non-compliance with shelf-life and safety expectations.Implement strict temperature monitoring (0–5°C guidance for chilled dairy), audit retailer/wholesaler cold rooms, and align distribution with product-specific time-temperature limits.

Regulatory Compliance MediumImport/market-placement compliance in Hungary can be disrupted by documentation or reporting gaps (e.g., first Hungarian storage location notification and shipment recordkeeping), creating delay or enforcement exposure for inbound consignments.Maintain a documented compliance checklist for NÉBIH reporting/recordkeeping, lot-level traceability files, and label reviews prior to dispatch.

Logistics MediumRefrigerated road freight constraints and energy/fuel volatility can increase delivered costs and raise service-risk for chilled cream supply within and into Hungary; this can be acute during peak demand periods or disruptions.Prefer UHT formats where acceptable to reduce cold-chain exposure, contract reefer capacity ahead of peak periods, and maintain dual-sourcing for key SKUs.

Sustainability

Livestock-related methane and manure-management emissions are material sustainability considerations for Hungarian dairy supply chains (national GHG inventory context).
Energy-cost exposure for heat treatment (pasteurisation/UHT) and refrigeration can affect sustainability footprint and cost structure across the cream value chain.

Labor & Social

Skilled rural labor availability and labor shortages are reported challenges for parts of the Hungarian dairy sector, with potential implications for operational resilience.
No widely documented product-specific labor controversy is commonly associated with Hungarian dairy cream; social due diligence focus is typically on standard labor compliance, worker safety, and fair recruitment practices.

FAQ

What minimum fat content qualifies a product as cream (tejszín) in Hungary?Under the Hungarian Food Codex (Magyar Élelmiszerkönyv) framework referenced by NÉBIH/Szupermenta, cream is a milk product with at least 10% (m/m) milk fat, and it is marketed in Hungary in defined fat-content classes (e.g., cooking cream and whipping cream).

What types of cream products are commonly found on Hungarian retail shelves?Hungarian retail shelves commonly include cooking cream (főzőtejszín) and whipping cream (habtejszín), alongside mixed “cooking-and-whipping” preparations and plant-based alternatives; this structure is reflected in Szupermenta’s retail shelf surveys of the Hungarian market.

If cream is imported into Hungary, what compliance touchpoints commonly matter most?Key touchpoints typically include EU-compliant labelling for the Hungarian market, maintaining EU traceability records (supplier/customer identification), and meeting Hungary’s NÉBIH reporting and recordkeeping expectations for imported foods (including notification/registration of the first Hungarian storage location when applicable). For extra-EU consignments entering the EU, TRACES/CHED workflows and official border controls apply.