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09 June 20265 min reading
Global Grain Economy Leaders Gather at İDMA İstanbul
İDMA İstanbul, which will bring together industry professionals from more than 100 countries, aims to contribute to a trade volume of $1 billion through new partnerships and investments.
02 June 20263 min reading
TMO announces 2026 grain purchase prices: Wheat set at 16,500 TL
The Turkish Grain Board (TMO) has announced the highly anticipated grain purchase and sales prices for the 2026 season. The purchase price for both durum and bread wheat has been declared as 16,500 TL/Ton. Including subsidies, farmers will receive a total of 19,514 TL per ton of wheat.
01 June 20262 min reading
WITT strengthens gas control sales team with appointment of Markus Bendisch
WITT-Gasetechnik GmbH & Co. KG has announced a strategic expansion of its sales department, appointing Markus Bendisch as the new Head of Sales for Gas Control Equipment.
20 May 20269 min reading
IDMA 2026 to unite grain processing technologies and global market dialogue in Istanbul
IDMA 2026 will open its doors at Istanbul Expo Center on June 25–27, bringing together nearly 200 exhibitors from 20 countries and visitors from 120 countries across the grain and food processing value chain.
Article
ARTICLE
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15 June 20265 min reading
A journey carrying the memory of the soil into the future: The Zerun documentary
The Heirloom Wheat Project, carried out by Puratos Türkiye in line with its sustainability vision, was launched in 2023 with the aim of preserving, documenting, and reintroducing Anatolia’s local wheat heritage into production.
20 May 20268 min reading
Türkiye’s pasta industry needs a new strategy to sustain its success
Türkiye’s pasta industry today holds a strong position in global markets. Our country exports nearly 1.5 million tonnes of pasta and accounts for around 26% of global pasta exports.
20 May 20266 min reading
Russian milling industry prepared for major presence at IDMA Exhibition
The XX International “Compound Feed - 2026” Conference was held in Moscow with extensive participation. The sectoral projections of Valery Afanasyev, President of the Russian Union of Compound Feed Producers, and my speech emphasizing the Türkiye-Russia strategic partnership were among the standout highlights of the conference. Following these productive meetings, the Russian feed and milling industry is now preparing for a large-scale participation at the IDMA Exhibition.
14 April 20266 min reading
Dockers Pin height in semi-sweet variety Biscuit may be the game changer for cost reduction
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.
Consumption Research
CONSUMPTION RESEARCH
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15 June 20266 min reading
New Nutrition Trends Are Creating a $3.1 Trillion Market
Strategy& has released its latest report, The Future of Food 2.0. Prepared by Strategy&, PwC’s strategy consulting arm, the study explores the transformation the global food ecosystem is expected to undergo over the next decade and highlights emerging growth opportunities.
20 May 202613 min reading
Foreign dependency in wheat, global power in production: Japan’s food industry
Despite its limited agricultural land and a nearly 90% dependency on wheat imports, Japan continues to serve as a global benchmark through its high-tech production model in the flour, bakery, and noodle sectors. In this transition from traditional rice-based diets to modern wheat-based consumption, Japan’s industrial success—ranging from the precise processing techniques of “shokupan” bread to the “instant noodle” innovations that dominate global markets—provides a concrete example of prioritizing value over volume.
15 October 20255 min reading
Tradition meets competition as Italy’s pasta industry seeks new solutions
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.
15 September 20257 min reading
World Pasta Day returns to Istanbul for the third time
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.
Interview
INTERVIEW
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15 June 20265 min reading
Iraq market remains critical for our flour and pasta exports
While Türkiye’s cereals, pulses, oilseeds and products sector achieved exports worth $4.8 billion in the first five months of the year, attention was drawn to the 28% decline recorded in Iraq, one of the sector’s most strategic markets.
20 May 20267 min reading
Has pasta been unfairly demonized?
Known for his work on healthy living and nutrition, Osman Müftüoğlu emphasized that pasta, when consumed properly, is an extremely healthy, economical, and functional food.
13 April 202618 min reading
Peter Lloyd: A life in milling, a guide for the future
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.
16 March 202612 min reading
Özmen Un’s success story from a lights-out mill to a TURQUALITY-crowned brand
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.
Cover Story
COVER STORY
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15 June 20267 min reading
Minderleinsmühle picks with high efficiency using Schubert’s TOG cobot
There are many ways to enjoy muesli. As a compact bar, it even slides into any pocket. Minderleinsmühle is well versed in mastering the process. The organic trailblazer turns grains into high-quality products, including muesli bars.
15 June 202611 min reading
The rise of sustainable packaging
Packaging as the New era of shelf life and brand value in the bakery and snack ındustries. For industrial bakery, biscuit, snack, and pasta manufacturers, packaging has evolved far beyond being merely a protective shell that shields products from external factors.
20 May 20268 min reading
Next-generation control systems in fully automated lines
We are living through an era in which traditional production methods are becoming increasingly intertwined with digital transformation. For the bakery, biscuit, and pasta industries, automation is no longer merely a tool for reducing labor costs; it has become a strategic necessity for product standardization, food safety, and sustainable profitability.
13 April 20264 min reading
Future-Shaping Approaches for the Bakery Industry from Novonesis
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.
Special Story
SPECIAL STORY
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15 June 20267 min reading
Ethiopia’s Journey from Wheat Self-Sufficiency to Regional Grain Power
Africa’s second most populous nation, Ethiopia, is emerging as the continent’s rising grain powerhouse thanks to the remarkable leap it has achieved in wheat production in recent years.
08 May 20263 min reading
Bread Consumption Habits Have Changed: Interest in Whole Wheat Bread Continues to Rise
The Istanbul Planning Agency (IPA) has published its Bread Consumption Habits Survey examining bread consumption dynamics and changing consumer preferences in the city.
13 April 202610 min reading
Artificial Intelligence Summit – Joint Message on AGI: The Final Decision Belongs to Humans
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.
19 February 202614 min reading
Global grain trade enters an era of ample supply and fierce competition
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.
Bbm Mutfak
BBM MUTFAK
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10 June 20266 min reading
BBM Kitchen to Explore “The Civilization Collection of Pleasure”
Agriculture, food, art, economics and science come together at the same table. Sponsored by Özmen Un, BBM Kitchen Talks is preparing to reinterpret humanity’s journey from production to consumption through the perspectives of different disciplines under this year’s theme, “The Civilization Collection of Pleasure.”
14 November 20255 min reading
Bakery technologies to take the spotlight at IDMA Istanbul 2026
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.
13 November 202413 min reading
Pulses will be the food of the future
In BBM Mutfak Talks, we continue to discuss the future of agriculture and food with guests who contribute to the agricultural and food ecosystem.
12 June 20245 min reading
BBM Mutfak project brings dynamism and flavors to IDMA
At IDMA Istanbul, the industry witnessed the debut of two initiatives by Parantez Media: IDMA Today and BBM Mutfak, These projects, designed to enhance the visitor experience and provide valuable industry insights, have garnered significant attention.

BLOG

We will extend our success in flour production to food retailing

07 June 20237 min reading

“A significant portion of Eksun Gıda’s public offering proceeds will be utilized for direct investments. Accordingly, 20 percent of the funds will be used for the construction of a 28 MW renewable energy power plant to meet the electrical energy needs of the flour production facilities in Tekirdağ and Konya provinces. Another 10 percent of the public offering proceeds will be utilized for the flour silo facility, machinery investments, and modernization. The rest of the proceeds will be used to reduce working capital needs and financial debts.”

Ahmet Demir
Eksun Gıda General Manager

Eksun Gıda, one of Turkey’s prominent flour producers operating under the umbrella of Eksim Gıda Grubu, continues to contribute to the future of its sector. Having realized one of the most successful public offerings of the recent period, Eksun Gıda seems to make a name for itself with its investments. We had the opportunity to have a talk with Ahmet Demir, Chairman of Eksim Holding Gıda Grubu and General Manager of Eksun Gıda, about Eksun Gıda’s production technology, investments, the public offering process and the investments to be made with the proceeds from the offering.

Mr. Demir, could you tell us about your Sinangil brand and the activities of Eksim Gıda?

Eksim Gıda Grubu, a subsidiary of Eksim Yatırım Holding, continues its activities in the food and catering sectors with a rising momentum with its Eksun and Aslı brands. Eksun Gıda, which offers products for retail and out-of-home consumption channels with its Sinangil, Gluten Yok, and sub-brands, has taken action to use its proceeds coming from the public offering in the items that it had previously shared with its investors. This year, Eksun Gıda is also celebrating the 60th anniversary of Sinangil, the pioneering brand of the flour industry. Aslı, Eksim Gıda Grubu’s popular brand in the catering sector, has set even higher standards with its new concept and enriched cuisine.

You have realized one of the most successful public offerings of the recent period. What would you like to say about the transaction?

Last March, 28.63% of Eksun Gıda’s shares started to be traded on Istanbul Stock Exchange (BIST) with the public offering, which was realized as an all-capital increase. At 48.90 TRY, the highest individual participation of all time was realized during that public offering process, which received approximately 15 times the demand. We would like to thank over 1.2 million investors who trusted Eksun Gıda. Eksun Gıda applied to the BIST with the claim of transparency and accountability. We believe that our public offering will accelerate our sustainable growth and increase our competitiveness in the market. To make a long story short, more than 1.2 million investors became partners in a company that is accountable, transparent, and has achieved sustainable growth momentum.

We aim to achieve a strong growth momentum with the public offering. After these investments, we believed that we had reached the necessary maturity and took the necessary steps for the public offering. Because we believe that it is important for leading companies in the sector like ours to go public and achieve a transparent and corporate structure. Our primary goal is to ensure this structure and to realize our growth plans with new partners. At Eksun Gıda, which has realized the goals it has set since the day it was founded, we aim to continuously improve our operating standards with dynamics such as transparency and accountability that every organization needs.

RENEWABLE ENERGY POWER PLANT

How will the proceeds from the public offering be invested?

A significant portion of Eksun Gıda’s public offering proceeds will be utilized for direct investments. Accordingly, 20 percent of the funds will be used for the construction of a 28 MW renewable energy power plant to meet the electrical energy needs of the flour production facilities in Tekirdağ and Konya provinces. Another 10 percent of the public offering proceeds will be utilized for the flour silo facility, machinery investments, and modernization. The rest of the proceeds will be used to reduce working capital needs and financial debts.

How are your company’s activities in the flour category going?

We export flour in different product categories to over 30 countries, mainly in Latin America, Africa, and the Middle East. We differentiate ourselves from our competitors with more than 200 product types and our international after-sales support. Established in 2020 with the approval of the Ministry of Industry and Technology, our R&D center carries out projects such as gluten-free flour, gluten-free bread, bakery products, new flour diversification, and obtaining high-quality flours with the most appropriate mixtures of wheat blends, thus keeping up with rapidly changing consumer habits without delay.

How was 2022 for you? What are your thoughts about your and Turkey’s wheat resources?

At the end of 2022, our total turnover increased by 153 percent compared to the same period of the previous year to over 3.9 billion TRY and our net profit reached 224 million TRY. At the end of 2022, our EBITDA margin was realized as 12.3 percent. As flour industrialists, our most important advantage is that we can buy wheat from domestic farmers. Turkey is a self-sufficient country in wheat and this market is one of the most regulated markets. We can supply the wheat we need for the domestic market. For exports, we import wheat with inward processing permits. We can say that this creates an armor for flour industrialists against both inflation and the increase in exchange rates.

SİNANGİL IN KITCHENS FOR 60 YEARS

Sinangil, Turkey’s first packaged flour, is celebrating its 60th anniversary. What are your thoughts on this brand?

Sinangil, which has been operating under the structure of Eksun Gıda and has been in the food sector since 1963, has left 60 years behind. Sinangil, which is also Turkey’s first packaged flour, produces and sells multipurpose flours, functional flours, traditional flours, instant bread mixes, semolina, cake flours, traditional products, special purpose flours, gluten-free flours, pastry ingredients, baking aids and dessert series. Most recently, a commercial was also broadcasted in the context of Sinangil’s 60th anniversary. In the movie, Sinangil’s presence in the kitchens, which has continued from generation to generation for 60 years, is conveyed with details that make the audience smile. The film shows 3 adorable grandchildren who find their grandmother’s recipe book and can’t read an ingredient written in the book to make her favorite recipe and try to get everyone to read the missing ingredient. At the end of the movie, the grandmother points out the ingredient that the grandchildren cannot read by turning the back side of the paper, and the Sinangil is seen on the first packaging of the brand in those years.

What do you aim to achieve with your Gluten Yok brand, which produces for gluten-free nutrition, which is a late popular diet, and for those with gluten sensitivity?

Sinangil’s leading gluten-free brand Gluten Yok, which draws attention with its gluten-free, ready-to-eat bread and snack varieties, offers delicious products for both those with gluten sensitivity and those who prefer a gluten-free diet. The Gluten Yok brand, which was created as a result of Sinangil’s expertise and leadership in the gluten-free flour market with its flours in different categories, offers buckwheat baton bread, sliced toast bread, sandwich bread, hamburger bread, turmeric-red pepper cookies, sesame cookies, currant cookies, and coconut cookies.

You have the Aslı brand, which is like a presentation place for the flours you produce. How are the activities of this brand going?

Aslı, which is a part of Eksim Food Group and a pioneer in its field in Turkey with its R&D and product development activities carried out with years of experience and know-how, serves with a total of 41 branches, 36 of which are operated under the franchise system. Aslı, which carries out production in one of Turkey’s and Europe’s distinguished integrated bakery products facilities located in Istanbul Dudullu Organized Industrial Zone on a closed area of 15 thousand m2, appeared before the consumers with its renewed concept.

Aslı, which serves with its new face, produces more than 300 products in a wide range including both traditional Turkish flavors and world flavors such as pastries, desserts with sharbat, traditional meat pastry/ravioli, olive oil dishes, cakes, street bagels, cookies and dairy desserts. Setting a higher standard with its changed decoration and renovated cuisine, Aslı aims to introduce brand-new flavors to the palates of its customers.