Writing a success story that extends from Gaziantep to the world, Beşler Un continues to set the standards in the flour industry with its international quality certifications and extensive distribution network.
Despite the positive trend in cocoa prices, global geopolitical tensions continue to pose a risk to the profitability targets of Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products.
Orhan İlhan, Chairman of the Board of Akhan Un and Azim Group, met with global finance giants at a high-level investor conference held in New York, sharing the group's production power and strategic vision.
Concetti S.p.A. has entered a new era as fourth-generation leaders Emanuele and Riccardo Concetti take the helm as Co-CEOs, aiming to further strengthen the company’s global footprint and deliver high-impact solutions to customers worldwide.
Every ingredient we are adding in the recipe of semi-sweet Hard Dough variety biscuit has some output, which effect on the yield. One of the most popularly used ingredients in Biscuit Industry is Ammonium Bicarbonate.
At the upcoming interpack show, Syntegon is presenting the Factory of the Future. In this context, the strategic lifecycle partner to the pharmaceutical, biotech and food industries is showcasing neXt, the next evolutionary stage in its packaging solutions.
Consumers’ expectations for constant innovation, wider product diversity, and transparent production are driving a profound transformation in the gummy confectionery sector.
Processed foods and the unconscious use of supplements and medications can strain the liver’s natural detoxification capacity, leading to fatty liver disease.
At the World Durum and Pasta Forum 2025 in Rome, industry leaders, millers, and policymakers warned that small farm sizes, rising costs, and reliance on imports are putting pressure on Italy’s pasta supply chain. Calls for stronger contracts, quality incentives, and greater cooperation marked the debate on how to safeguard the country’s global pasta leadership.
Istanbul, the meeting point of three continents, is once again hosting the universal story of pasta. World Pasta Day 2025 will unite flavor, culture, and innovation in Istanbul for the third time. From Tradition to the Future: The Heart of the Pasta World Will Beat in Its Homeland.
Over 1,200 business leaders from the food, feed, and sustainable mobility and materials sectors gathered at Bühler’s headquarters in Uzwil, Switzerland, to address the urgent challenge of building successful businesses that feed and move 10 billion people sustainably by 2050.
Once a dominant supplier of high-quality durum wheat to Mediterranean markets, Russia is now striving to reclaim its historic legacy. As pasta consumption rises and global trade routes shift, can Russia revive its “Taganrog” wheat reputation and reestablish itself on the world stage?
In this exclusive interview with BBM Magazine, Peter Lloyd, Regional Technical Director at U.S. Wheat Associates, reflects on nearly five decades in flour milling, sharing the lessons, values, and practical insights he has gathered across generations of industry change.
Aiming to shift the global strength of the Turkish flour industry from “price” to “performance and brand,” Özmen Un is undergoing a major transformation under the leadership of CEO Oğuz Özmen.
Speaking to BBM Magazine, Ahmed El-Sebaie describes a crowded Egyptian flour market where intense competition is squeezing prices.
Grains are not only an agricultural commodity; they are the foundation of food security, economic stability and strategic independence. Increasing wheat production in Türkiye is vital not merely as an economic target, but for national food security, strategic independence and rural development.
As the global bakery industry rapidly transforms through the pursuit of sustainability, cost management, and clean labels, Novonesis is charting a strategic course for the sector with its enzyme and biotechnology-based expertise.
MC Mühlenchemie has passed a new milestone in the development of its 360° service for pasta manufacturers.
The bakery sector, one of the most ancient branches of the food industry, is currently on the brink of a radical transformation.
In an assessment for BBM Magazine, IGC Executive Director Arnaud Petit clarifies that while tensions around the Strait of Hormuz have heightened concerns over energy, freight and fertilizer markets, the disruption does not mirror the systemic grain supply shock seen in the Black Sea.
The Artificial Intelligence Summit-AGI, held under the main sponsorship of Treomind, focused on a transformation that centers on value rather than just efficiency in the age of AI. The summit, where strategies guiding the transformation journeys of institutions, innovative applications, and ethical approaches were discussed comprehensively, addressed key topics shaping the future of the sector.
Speakers at Dubai’s World Grain and Pulses Forum 2026 described a well-supplied 2025/26 market with recovering trade, but warned that ample supply will intensify competition—shifting the real battle to execution amid freight and route risk, policy shocks and volatile demand.
Bread waste is a strategic issue that directly concerns the future of the bakery sector. Confronting this challenge is not merely a matter of environmental responsibility; it is equally a question of economic sustainability and competitiveness.
The United States is preparing to impose restrictions on Italian pasta similar to the quotas that Europe has enforced on Turkish pasta manufacturers for years. The new 92% tariff the U.S. plans to apply to Italian pasta could lead to price hikes on American retail shelves.
The global grain and bakery industry will once again come together at IDMA Istanbul 2026. The latest technologies shaping the grain, feed, pulses and bakery industries will meet in Istanbul, where every key theme of transformation from automation and sustainable production to food safety and digitalization will take center stage.
TIM President Mustafa Gültepe called for strengthening the brand value of the Turkish pasta industry at the World Pasta Day event.
Today, I’d like to talk about pasta and nutrition from a dietitian’s perspective. Nutrition is not just a science—it’s also a culture. Culture is what brings people together; it’s how we express love, celebrate joyful moments, and even share in sorrow.
Catch the agenda, follow the events, access special content!
In this exclusive interview with BBM Magazine, Pe...
Aiming to shift the global strength of the Turkis...
Speaking to BBM Magazine, Ahmed El-Sebaie describ...
News
Writing a success story that extends from Gaziant...
Despite the positive trend in cocoa prices, globa...
Orhan İlhan, Chairman of the Board of Akhan Un an...
Concetti S.p.A. has entered a new era as fourth-g...
The Chief Economist of the Food and Agriculture O...
Article
Every ingredient we are adding in the recipe of s...
USDA projects Türkiye’s 2026/27 wheat and barley ...
Special Story
The Artificial Intelligence Summit-AGI, held unde...
At the upcoming interpack show, Syntegon is prese...
Interview
As the global bakery industry rapidly transforms ...
MC Mühlenchemie has passed a new milestone in the...
The bakery sector, one of the most ancient branch...
At the World Durum and Pasta Forum 2025 in Rome, ...
Istanbul, the meeting point of three continents, ...
Over 1,200 business leaders from the food, feed, ...
